Homemade Red Velvet Pound Cake

The Homemade Red Velvet Pound Cake is a luscious and decadent dessert that marries the classic red velvet flavor with the dense, buttery texture of a pound cake. With its vibrant red color, moist interior, and creamy glaze or frosting, this cake is perfect for celebrations, holidays, or just a special treat for yourself. Topped with pecans or walnuts for a bit of crunch, this cake is both visually stunning and irresistibly delicious. If you’re a fan of red velvet, this pound cake variation is sure to become a new favorite!

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 ½ cups unsalted butter, softened
• 5 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 1 ounce red food coloring (liquid or gel)
• 1 teaspoon white vinegar
• 1 teaspoon baking soda
• ½ teaspoon salt

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract

For Garnish:

• Chopped pecans or walnuts (optional)
• White chocolate shavings (optional)

Preparation

Step 1: Prepare the Cake Batter

1. Preheat your oven to 325°F (165°C). Grease a Bundt pan or pound cake pan and dust lightly with flour to prevent sticking.
2. In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes.
3. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.

Step 2: Combine Dry Ingredients

4. In a separate bowl, sift together the flour, cocoa powder, and salt. Set aside.

Step 3: Mix Wet Ingredients

5. In another bowl, combine buttermilk, vanilla extract, and red food coloring. Stir until the mixture is evenly colored.

Step 4: Combine Wet and Dry Mixtures

6. Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix on low speed until just combined—avoid overmixing.

Step 5: Activate the Baking Soda

7. In a small cup, mix the white vinegar and baking soda. It will fizz. Quickly fold this mixture into the batter.

Step 6: Bake the Cake

8. Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to remove any air bubbles.
9. Bake in the preheated oven for 70–80 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Step 7: Prepare the Glaze

11. While the cake cools, prepare the cream cheese glaze. Beat the softened cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla and milk until the glaze reaches your desired consistency.

Step 8: Decorate

12. Once the cake is completely cooled, drizzle the glaze generously over the top. Sprinkle with chopped pecans or white chocolate shavings for an elegant finish.

Variation

• Chocolate Red Velvet Pound Cake: Add an extra tablespoon of cocoa powder for a richer chocolate flavor.
• Nut-Free Version: Skip the nuts on top and replace them with sprinkles or edible glitter for a festive touch.
• Layered Red Velvet Cake: Divide the batter into two or three cake pans to create a layered version of this cake.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Cooking Notes

• Ensure all your ingredients are at room temperature for a smooth batter and even baking.
• Do not overmix the batter; this can lead to a dense cake.
• Use gel food coloring for a more vibrant red without altering the liquid content of the batter.
• Test the cake’s doneness by inserting a skewer or toothpick in the center; it should come out clean or with a few crumbs.

Serving Suggestions

• Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Pair with a cup of coffee or tea for an afternoon treat.
• For a holiday touch, garnish with sugared cranberries and mint leaves.

Tips

• Grease and flour the pan thoroughly to prevent sticking, especially with intricate Bundt pan designs.
• If you don’t have buttermilk, create a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freeze leftover slices for up to 3 months; thaw at room temperature before serving.

Prep Time: 20 minutes

Cooking Time: 75 minutes

Total Time: 95 minutes

Nutritional Information (Per Serving)

• Calories: ~450
• Protein: ~6g
• Sodium: ~270mg
• Fat: ~25g
• Carbohydrates: ~50g
• Sugar: ~35g

FAQs

Q: Can I use natural food coloring instead of synthetic food dyes?

A: Yes, beetroot powder or juice can be used for a natural red color, but the shade may be less vibrant.

Q: What is the purpose of vinegar in red velvet cake?

A: Vinegar reacts with baking soda to create a light and fluffy texture while enhancing the cake’s red hue.

Q: Can I skip the cream cheese glaze?

A: While the glaze adds extra flavor and moisture, you can substitute it with a simple powdered sugar glaze or leave the cake plain.

Q: Why did my cake turn out dense?

A: Overmixing the batter or using cold ingredients can result in a dense cake. Ensure all ingredients are at room temperature and mix gently.

Q: How can I make this cake more festive for holidays?

A: Add edible glitter, red and green sprinkles, or sugared cranberries to give the cake a holiday makeover.

Conclusion

The Homemade Red Velvet Pound Cake is a showstopping dessert that brings elegance and indulgence to any occasion. With its rich red hue, smooth cream cheese glaze, and buttery texture, this cake is a delightful twist on the traditional red velvet. Whether you’re baking it for a holiday, a birthday, or simply to satisfy your sweet tooth, this recipe guarantees rave reviews. Follow the steps, get creative with variations, and enjoy the irresistible charm of this classic dessert. Happy baking!

 

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