Red Velvet Pound Cake is a luxurious twist on the traditional pound cake, combining the rich, velvety texture of red velvet with the dense, buttery goodness of a pound cake. Its vibrant red hue and creamy frosting make it a showstopper for any occasion, whether it’s a festive celebration or an indulgent treat for yourself. Perfectly moist with a delicate crumb, this cake is sure to be a favorite for anyone who loves the classic flavors of red velvet with a hint of cocoa and a tangy cream cheese glaze.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk (plus more as needed)
- 1 teaspoon vanilla extract
Optional Toppings:
- Chopped pecans or walnuts
- Red velvet cake crumbs
Preparation:
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a 10-inch tube pan to ensure the cake doesn’t stick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender cake texture.
Step 4: Add Eggs One at a Time
Add the eggs one at a time, beating well after each addition. This ensures the batter is smooth and well incorporated.
Step 5: Combine Wet Ingredients
In a separate bowl, mix the buttermilk, vanilla extract, vinegar, and red food coloring. Stir until the color is evenly distributed.
Step 6: Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing.
Step 7: Pour into Pan and Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Step 9: Make the Cream Cheese Glaze
While the cake cools, prepare the glaze. Beat the softened cream cheese in a medium bowl until smooth. Gradually add the powdered sugar and mix well. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
Step 10: Glaze the Cake
Drizzle the cream cheese glaze over the cooled cake. Let it cascade down the sides for an elegant look. Sprinkle with chopped pecans, walnuts, or red velvet cake crumbs for extra flair.
Variations:
- Chocolate Chip Red Velvet Pound Cake: Fold 1 cup of semi-sweet chocolate chips into the batter before baking for a delightful chocolatey twist.
- Marbled Red Velvet Pound Cake: Swirl a portion of plain vanilla batter into the red velvet batter for a striking marble effect.
- Mini Bundt Cakes: Divide the batter into mini bundt pans for individual servings, perfect for parties or gift-giving.
- Layered Cake: Bake the batter in round cake pans to create a layered red velvet cake with cream cheese frosting between the layers.
Cooking Notes:
- Ensure all ingredients are at room temperature before starting for the best results.
- Do not skip sifting the dry ingredients; this helps create a lighter cake texture.
- Use gel food coloring for a more vibrant red color without altering the batter’s consistency.
- If you don’t have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
Serving Suggestions:
- Serve slices of Red Velvet Pound Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
- Pair with a hot cup of coffee or tea for a cozy afternoon treat.
- Garnish with fresh berries for a pop of color and a refreshing contrast.
Tips:
- Avoid overmixing the batter to keep the cake tender and avoid a dense texture.
- Use a serrated knife to slice the cake neatly.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a glossy glaze, warm the cream cheese mixture slightly before drizzling it over the cake.
Prep Time:
15 minutes
Cooking Time:
1 hour 10 minutes
Total Time:
1 hour 25 minutes
Nutritional Information (Per Serving):
- Calories: 410
- Protein: 6g
- Sodium: 290mg
FAQs:
Can I make this cake without food coloring?
Yes, you can omit the red food coloring. The cake will still have the same delicious flavor, but it won’t have the signature red color.
What type of pan is best for this recipe?
A bundt pan or tube pan works best to create the classic pound cake shape and ensure even baking.
Can I freeze Red Velvet Pound Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Can I use regular milk instead of buttermilk?
While buttermilk is preferred for its tangy flavor and tenderizing effect, you can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute.
How do I prevent my cake from sticking to the pan?
Grease the pan thoroughly with butter or non-stick spray, then dust it with flour. Alternatively, use a non-stick bundt pan.
Conclusion:
Red Velvet Pound Cake is a decadent dessert that combines the charm of red velvet with the richness of a pound cake. With its vibrant color, moist texture, and creamy glaze, it’s an irresistible treat that’s perfect for any occasion. Whether you enjoy it as is or add your own creative twist, this cake is sure to impress your family and friends. Take your baking skills to the next level with this timeless recipe and indulge in a slice of perfection!
Red Velvet Pound Cake
- Total Time: 1 hour 25 minutes
Ingredients
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons milk (plus more as needed)
- 1 teaspoon vanilla extract
Optional Toppings:
- Chopped pecans or walnuts
- Red velvet cake crumbs
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or a 10-inch tube pan to ensure the cake doesn’t stick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender cake texture.
Step 4: Add Eggs One at a Time
Add the eggs one at a time, beating well after each addition. This ensures the batter is smooth and well incorporated.
Step 5: Combine Wet Ingredients
In a separate bowl, mix the buttermilk, vanilla extract, vinegar, and red food coloring. Stir until the color is evenly distributed.
Step 6: Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing.
Step 7: Pour into Pan and Bake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool the Cake
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Step 9: Make the Cream Cheese Glaze
While the cake cools, prepare the glaze. Beat the softened cream cheese in a medium bowl until smooth. Gradually add the powdered sugar and mix well. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
Step 10: Glaze the Cake
Drizzle the cream cheese glaze over the cooled cake. Let it cascade down the sides for an elegant look. Sprinkle with chopped pecans, walnuts, or red velvet cake crumbs for extra flair.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: 410
- Sodium: 290mg
- Protein: 6g