Red Velvet Pound Cake

1 cup unsalted butter, softened

2 1/2 cups granulated sugar

5 large eggs

1 cup sour cream

1/2 cup buttermilk

1 tablespoon white vinegar

1 tablespoon vanilla extract

2 tablespoons red food coloring

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Chopped pecans (optional, for topping)

Instructions

↓ See next page ↓