Preheat oven to 325 degrees and coat a 9-inch bread pan with cooking spray. In a stand mixer fitted with the paddle attachment or a large mixing bowl using an electronic hand mixer, cream together butter and sugar until light and fluffy.
Add raspberry extract, red food coloring, salt and eggs. Continue to add red food coloring gel until you reach your desired color. Blend well, batter may be slightly lumpy. Gradually add flour until smooth. Continue to beat for approximately 2 minutes.
Pour into bread pan and bake for 60-70 minutes, or until it passes the toothpick test. Remove and allow to cool for 10-15 minutes before removing from pan.
Measure the depth of your cookie cutter (preferably 2 inches tall). Cut cake into slices equal to the depth of your cookie cutter. Cut each slice and place cut-outs into an airtight plastic bag. Freeze for a minimum of 4 hours or overnight.
When you are ready to make the rest of the cake, preheat the oven to 325 degrees again. Follow the same directions for preparing the batter, but use the second set of ingredients listed and no food coloring.
Coat your 9-inch bread pan with cooking spray and spoon enough vanilla pound cake batter into the bottom to cover. Remove frozen cut-out's from the freezer. Line down the center of the pan, securing in the layer of batter and fitting snugly together. Spoon remaining batter around cut-out's and over top.
Place into the oven and bake for 50-70 minutes. This is where times may vary greatly depending on many variables; the size of the frozen cut-outs, oven and how much batter you have surrounding. Keep a watchful eye starting at 50 minutes and continue to bake until cake passes the toothpick test. If the top starts to brown, cover loosely with a piece of aluminum foil.
Remove from oven and allow to cool for 10 minutes before loosening from pan. Cool fully before frosting.
When you are ready to frost, blend together cream cheese and butter. Add raspberries and vanilla extract. Slowly add powdered sugar until frosting is a spoon-able consistency. It took me closer to 3 cups. This all depends on how much water your raspberries are holding on to. Frozen will require more than fresh.
Frost and serve immediately and enjoy your Valentines Day Peek-a-Boo Pound Cake with Raspberry Cream Cheese Frosting!
If you've made this recipe, come back and let us know how it was!