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Indulge in Red Velvet Pound Cake
Alyssa

Indulge in Red Velvet Pound Cake

Savor the rich, moist flavors of red velvet pound cake, topped with creamy frosting. A delightful dessert perfect for any special occasion.
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Ingredients Method

Ingredients
  

  • 2 ½ cups all-purpose flour: Provides the structure of the cake ensuring it’s light yet dense.
  • 1 tsp baking powder: Acts as a leavening agent giving the cake a slight lift.
  • ½ tsp baking soda: Works in tandem with the vinegar to help the cake rise and ensures proper browning.
  • ½ tsp salt: Enhances all the flavors in the cake.
  • 2 tbsp unsweetened cocoa powder: Adds the signature chocolate flavor that complements the red color.
  • 1 cup unsalted butter softened: Provides richness and moisture, contributing to the cake's butteriness.
  • 2 cups granulated sugar: Sweetens the cake and helps achieve a balanced flavor.
  • 4 large eggs room temperature: Binds the ingredients together, adding richness and moisture.
  • 1 cup buttermilk room temperature: Gives a slight tanginess and moisture to the cake, enhancing its tenderness.
  • 2 tsp vanilla extract: Introduces a fragrant note that rounds out the flavors.
  • 1 tbsp red food coloring: Provides the iconic red hue of the cake.
  • 1 tsp distilled white vinegar: Reacts with the baking soda to help the cake rise and adds depth to the flavor.
The optional cream cheese glaze enhances the cake's indulgence:
  • 4 oz cream cheese softened: Adds richness and a creamy texture.
  • 1 cup powdered sugar: Sweetens and thickens the glaze.
  • 2-3 tbsp milk: Helps achieve the desired consistency for drizzling.
  • ½ tsp vanilla extract: Adds flavor and balance to the glaze.

Method
 

  1. Preheat and Prepare: Begin by preheating your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pans to ensure easy release after baking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the 2 ½ cups of all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tbsp unsweetened cocoa powder. Ensure these dry ingredients are well combined.
  3. Cream Butter and Sugar: In a large mixing bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes to achieve the right texture.
  4. Incorporate Eggs: Add the 4 large eggs one at a time to the butter and sugar mixture, mixing well after each addition. This ensures a well-combined batter.
  5. Add Wet Ingredients: In another bowl, mix 1 cup room temperature buttermilk, 2 tsp vanilla extract, 1 tbsp red food coloring, and 1 tsp distilled white vinegar. Gradually add this mixture to the batter, alternating with the dry ingredients in three additions. Mix on low until just combined to prevent overmixing.
  6. Pour Batter: Transfer the batter to the prepared pan, using a spatula to smooth the top for an even bake.
  7. Bake: Place the pan in the preheated oven and bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes.
  8. Cool and Glaze: Turn the cake out onto a wire rack to cool completely. For the optional cream cheese glaze, whisk together 4 oz softened cream cheese, 1 cup powdered sugar, 2-3 tbsp milk, and ½ tsp vanilla extract until smooth. Drizzle over the cooled cake.