Soft, buttery red velvet pound cake covered in a tangy cream cheese glaze is a breeze to throw together and it's an insanely impressive dessert for any of your loved ones!
Preheat oven to 350F. Lightly grease and flour a 9x5 loaf pan. Set aside. In a large bowl with a handheld electric mixer, beat butter and sugar together until completely smooth and creamy. Beat in extract and eggs one at a time, beating well after each addition. Slowly beat in melted chocolate, food coloring, flour, cocoa, baking powder, and salt until smooth.
Scrape batter into prepared pan and smooth top. Bake pound cake at 350F 55-60 minutes or until toothpick tests done. Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely.
In a medium bowl with a handheld electric mixer, beat cream cheese and 3/4 cup sugar until completely creamy, about 2 minutes. Slowly beat in vanilla and just enough milk to make a drizzling consistency, adding additional powdered sugar if needed.
Drizzle cream cheese glaze over cooled cake and let stand 5 minutes. Slice cake and enjoy!