Ruby Red Velvet Pound Cake

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Ruby Red Velvet Pound Cake

The Ruby Red Velvet Pound Cake is a stunning dessert that combines the classic elegance of red velvet with the dense, buttery texture of a pound cake. Topped with smooth cream cheese frosting and crunchy pecans, this cake is perfect for celebrations, holidays, or a luxurious treat anytime. Its vibrant red hue and moist crumb make it visually stunning and irresistibly delicious. Follow this detailed recipe to create a show-stopping cake that will wow your family and guests alike!

Ingredients

For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup buttermilk
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • ½ teaspoon salt
For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional, for consistency)
For the Garnish:
  • ½ cup pecans, toasted and chopped
  • Red velvet crumbs for decoration (optional)

Preparation

Step 1: Prepare the Cake Batter
  1. Preheat your oven to 325°F (163°C). Grease a bundt or pound cake pan thoroughly with butter or baking spray, then dust lightly with flour.
  2. In a large bowl, cream the softened butter and sugar using an electric mixer on medium-high speed until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
Step 2: Add Dry Ingredients
  1. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
  2. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture to ensure a smooth batter.
Step 3: Add the Red Color and Flavor
  1. In a small bowl, combine the vanilla extract, red food coloring, baking soda, and white vinegar. This mixture will bubble slightly—add it immediately to the cake batter.
  2. Mix on low speed until the color and ingredients are fully incorporated. Be careful not to overmix.
Step 4: Bake the Cake
  1. Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
  2. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a cooling rack to cool completely.
Step 5: Prepare the Cream Cheese Frosting
  1. In a medium bowl, beat the softened cream cheese and butter until creamy and smooth.
  2. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and heavy cream (if needed) to achieve a spreadable consistency.
Step 6: Frost and Garnish
  1. Spread or pipe the cream cheese frosting evenly over the cooled pound cake.
  2. Sprinkle toasted pecans and red velvet crumbs on top for an elegant and decorative finish.

Variations

  • Mini Cakes: Bake the batter in mini bundt molds for individual servings.
  • Chocolate Twist: Add chocolate chips to the batter for a richer flavor.
  • Nut-Free: Skip the pecan topping or replace it with shredded coconut for a unique touch.
  • Layered Style: Divide the batter between two 9-inch cake pans and layer with frosting for a red velvet layer cake effect.

COOKING Note

  • Make sure your ingredients are at room temperature, especially the butter, eggs, and cream cheese. This ensures a smooth and creamy batter.
  • Do not overmix the batter, as this can make the cake dense instead of light and tender.

Serving Suggestions

  • Serve slices of this Ruby Red Velvet Pound Cake with a scoop of vanilla ice cream for an indulgent treat.
  • Pair with a cup of coffee, hot cocoa, or a glass of cold milk for a perfect dessert pairing.
  • Garnish each slice with a drizzle of chocolate syrup or extra cream cheese frosting for added richness.

Tips

  • If you don’t have buttermilk, make a quick substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes.
  • Use gel food coloring for a more vibrant red hue without altering the cake’s texture.
  • Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor.

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 20 minutes

Nutritional Information

  • Calories: 450 per serving
  • Protein: 5g
  • Sodium: 250mg

FAQs

Q: Can I freeze the Ruby Red Velvet Pound Cake?

A: Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw it in the refrigerator before adding frosting.

Q: Why is my red velvet cake not bright red?

A: The vibrancy of the red color depends on the type and quality of the food coloring. Gel-based colors work best for a bold, bright hue.

Q: Can I make this cake without a bundt pan?

A: Absolutely! Use a loaf pan or round cake pans instead. Adjust the baking time accordingly and keep an eye on the cake as it bakes.

Q: What makes red velvet cake different from chocolate cake?

A: Red velvet cake has a subtle cocoa flavor enhanced by buttermilk and vinegar, which gives it a unique tangy richness, unlike the stronger chocolate flavor of traditional chocolate cake.

Conclusion

The Ruby Red Velvet Pound Cake is a delightful combination of flavor, texture, and visual appeal. Whether you’re celebrating a special occasion or simply treating yourself, this cake is guaranteed to impress. The dense, buttery crumb paired with the luscious cream cheese frosting and crunchy pecans makes every bite irresistible. Try this recipe, and watch it become the centerpiece of your dessert table!

 

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Ruby Red Velvet Pound Cake

Ruby Red Velvet Pound Cake

  • Author: Imili Johnson
  • Total Time: 1 hour 20 minutes
Print Recipe

Ingredients

Scale

Ingredients

For the Cake:

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

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional, for consistency)

For the Garnish:

  • ½ cup pecans, toasted and chopped
  • Red velvet crumbs for decoration (optional)

Instructions

Preparation

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 325°F (163°C). Grease a bundt or pound cake pan thoroughly with butter or baking spray, then dust lightly with flour.
  2. In a large bowl, cream the softened butter and sugar using an electric mixer on medium-high speed until light and fluffy (about 3-4 minutes).
  3. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.

Step 2: Add Dry Ingredients

  1. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
  2. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture to ensure a smooth batter.

Step 3: Add the Red Color and Flavor

  1. In a small bowl, combine the vanilla extract, red food coloring, baking soda, and white vinegar. This mixture will bubble slightly—add it immediately to the cake batter.
  2. Mix on low speed until the color and ingredients are fully incorporated. Be careful not to overmix.

Step 4: Bake the Cake

  1. Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
  2. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a cooling rack to cool completely.

Step 5: Prepare the Cream Cheese Frosting

  1. In a medium bowl, beat the softened cream cheese and butter until creamy and smooth.
  2. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and heavy cream (if needed) to achieve a spreadable consistency.

Step 6: Frost and Garnish

  1. Spread or pipe the cream cheese frosting evenly over the cooled pound cake.
  2. Sprinkle toasted pecans and red velvet crumbs on top for an elegant and decorative finish.

Notes

COOKING Note

  • Make sure your ingredients are at room temperature, especially the butter, eggs, and cream cheese. This ensures a smooth and creamy batter.
  • Do not overmix the batter, as this can make the cake dense instead of light and tender.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes

Nutrition

  • Calories: 450 per serving
  • Sodium: 250mg
  • Protein: 5g

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