If you’re a fan of classic red velvet, prepare to fall in love with this rich, dense Red Velvet Pound Cake. With a velvety texture, a hint of cocoa, and a luscious cream cheese frosting, this pound cake offers everything you adore about red velvet in a show-stopping dessert that’s perfect for holidays, birthdays, or just because!
Why You’ll Love This Recipe:
This recipe combines the traditional elements of a pound cake with the subtle chocolate undertones and vibrant color of red velvet. White Lily All-Purpose Flour gives it a soft crumb, and the creamy, tangy frosting is the perfect finishing touch. Plus, with a simple ingredient list and straightforward steps, this is an easy yet impressive dessert you’ll love baking.
Ingredients:
For the Red Velvet Cake:
• 1 cup of milk
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking powder
• 5 eggs
• 3 cups of granulated sugar
• 1 1/2 cups of unsalted butter, softened
• Red food coloring (as desired)
• 1/2 cup of cocoa powder
• 3 cups of sifted White Lily All-Purpose Flour
For the Cream Cheese Frosting:
• 1 (8 oz.) package of cream cheese, softened
• 1 stick of butter (1/2 cup), softened
• 1 pound of powdered sugar
Directions:
1. Prepare the Oven and Pan:Preheat your oven to 300°F (150°C). Grease and flour a large tube pan thoroughly to prevent the cake from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, use a stand mixer to cream together the sugar and softened butter on medium speed until light and fluffy—about 7 minutes.
3. Incorporate Eggs:
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
4. Add Flavors and Color:
Slowly mix in the cocoa powder, salt, vanilla extract, red food coloring, and baking powder until all ingredients are well combined.
5. Mix in Flour and Milk:
Gradually add half of the sifted flour and 1/2 cup of milk to the mixture, stirring until smooth. Then, add the remaining flour and milk, mixing until the batter is fully combined.
6. Bake:
Pour the batter into your prepared tube pan, smoothing the top. Bake for 1 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before turning it out.
7. Prepare the Frosting:
In a mixing bowl, beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy.
8. Frost the Cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides for a beautiful finish.
Tips for Success:
• Use Room-Temperature Ingredients:Both the butter and eggs should be at room temperature for a smoother batter.
• Check for Doneness:
Since pound cakes are dense, they need a longer baking time. Use a toothpick or cake tester in the center to ensure it’s fully baked.
• Adjust the Food Coloring:
Add more or less food coloring based on the depth of red you prefer.
Serving Suggestions:
This Red Velvet Pound Cake makes a statement on its own, but it pairs beautifully with fresh berries or a scoop of vanilla ice cream for an extra touch of decadence. Perfect for gatherings, tea time, or any celebration, this cake is a dessert everyone will remember.
Enjoy!
Final Thoughts:
This Red Velvet Pound Cake is a must-try for anyone who loves the classic red velvet taste with a twist. Moist, flavorful, and easy to make, it’s a dessert you’ll turn to again and again.
Red Velvet Pound Cake
Ingredients
For the Red Velvet Cake:
- – 1 cup of milk
- – 1 teaspoon of vanilla extract
- – 1/4 teaspoon of salt
- – 1/4 teaspoon of baking powder
- – 5 eggs
- – 3 cups of granulated sugar
- – 1 1/2 cups of unsalted butter softened
- – Red food coloring as desired
- – 1/2 cup of cocoa powder
- – 3 cups of sifted White Lily All-Purpose Flour
For the Cream Cheese Frosting:
- – 1 8 oz. package of cream cheese
- – 1 stick of butter 1/2 cup, softened
- – 1 pound of powdered sugar
Instructions
- Preheat your oven to 300°F (150°C). Grease and flour a large tube pan.
- In a mixing bowl, cream together the sugar and softened butter until light and fluffy, about 7 minutes using a stand mixer. Add the eggs one at a time, mixing well after each addition.
- Slowly beat in the cocoa powder, salt, vanilla extract, red food coloring, and baking powder until well combined.
- Gradually add half of the sifted flour and 1/2 cup of milk to the mixture. Mix well, then add the remaining flour and milk. Beat until the batter is smooth and fully combined.
- Pour the batter into the prepared tube pan and smooth the top.
- Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.
- For the frosting, in a separate mixing bowl, beat together the cream cheese, softened butter, and powdered sugar until smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides.
- Slice and serve the delicious Red Velvet Pound Cake! Enjoy!