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Red Velvet Pound Cake Recipe

Red Velvet Pound Cake Recipe
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★★★★★

5.1 from 16 reviews

This Red Velvet Pound Cake is a moist and tender cake with the classic vibrant red color and subtle cocoa flavor. Perfectly balanced with a hint of vanilla and a fluffy texture achieved through the reaction of vinegar and baking soda, this pound cake is ideal for any celebration or as a delightful dessert with tea or coffee.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup buttermilk, at room temperature
  • 4 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color.
  4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition to maintain a smooth and consistent batter.
  5. Add Red Coloring and Vanilla: Stir in the red food coloring and vanilla extract until the color is uniform throughout the batter and the flavor is well incorporated.
  6. Add Dry Ingredients Gradually: Alternately add the dry flour mixture and the room-temperature buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
  7. Add Vinegar: Stir in the white vinegar, which reacts with the baking soda to create a light and fluffy texture perfect for this pound cake.
  8. Pour Into Bundt Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for even baking.
  9. Bake: Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  10. Cool: Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. Then gently invert the cake onto a wire rack to cool completely.
  11. Frost or Dust: Once the cake is completely cooled, either dust it lightly with powdered sugar or frost with your preferred cream cheese frosting for a delicious finishing touch.

Notes

  • Make sure all ingredients are at room temperature to ensure even mixing and better texture.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • If you prefer a less intense red color, adjust the amount of red food coloring accordingly.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For an extra moist cake, brush the cooled cake lightly with simple syrup before frosting.

Nutrition

Keywords: Red Velvet Pound Cake, Red Velvet Cake, Pound Cake Recipe, Bundt Cake, Cream Cheese Frosting, Moist Cake, Classic Dessert

Find it online: https://bakedbylisa.com/red-velvet-pound-cake-recipe/