Introduction
Red velvet cake has long been a favorite dessert for many, celebrated for its striking crimson hue and rich, velvety texture. Transforming this classic cake into a pound cake elevates its decadence, making it a perfect choice for special occasions or simply as a delightful treat at home. The homemade red velvet pound cake combines the traditional flavors of chocolate and vanilla with a moist, dense crumb that is sure to impress. Topped with a luscious cream cheese glaze and optional nuts or chocolate shavings, this dessert will satisfy any sweet tooth.
Detailed Ingredients with measures
3 cups all-purpose flour
2 ½ cups granulated sugar
1 ½ cups unsalted butter, softened
5 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1 ounce red food coloring (liquid or gel)
1 teaspoon white vinegar
1 teaspoon baking soda
½ teaspoon salt
4 ounces cream cheese, softened
2 cups powdered sugar
2–3 tablespoons milk or heavy cream
1 teaspoon vanilla extract
Chopped pecans or walnuts (optional)
White chocolate shavings (optional)
Prep Time
1 hour 35 minutes
Cook Time, Total Time, Yield
Cook Time: 70–80 minutes
Total Time: 1 hour 35 minutes
Yield: Servings as desired
Directions
Step 1: Prepare the Cake Batter
Preheat your oven to 325°F (165°C). Grease a Bundt pan or pound cake pan and dust lightly with flour to prevent sticking.
In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, and salt. Set aside.
Step 3: Mix Wet Ingredients
In another bowl, combine buttermilk, vanilla extract, and red food coloring. Stir until the mixture is evenly colored.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix on low speed until just combined—avoid overmixing.
Step 5: Activate the Baking Soda
In a small cup, mix the white vinegar and baking soda. It will fizz. Quickly fold this mixture into the batter.
Step 6: Bake the Cake
Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 70–80 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Step 7: Prepare the Glaze
While the cake cools, prepare the cream cheese glaze. Beat the softened cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla and milk until the glaze reaches your desired consistency.
Step 8: Decorate
Once the cake is completely cooled, drizzle the glaze generously over the top. Sprinkle with chopped pecans or white chocolate shavings for an elegant finish.
By following this simple yet delicious recipe, you can create a stunning and flavorful homemade red velvet pound cake that will surely stand out at your next gathering. Enjoy!
Detailed Directions and Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 325°F (165°C). Grease a Bundt pan or pound cake pan and dust lightly with flour to prevent sticking. In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, and salt. Set aside.
Step 3: Mix Wet Ingredients
In another bowl, combine buttermilk, vanilla extract, and red food coloring. Stir until the mixture is evenly colored.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix on low speed until just combined—avoid overmixing.
Step 5: Activate the Baking Soda
In a small cup, mix the white vinegar and baking soda. It will fizz. Quickly fold this mixture into the batter.
Step 6: Bake the Cake
Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 70–80 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Step 7: Prepare the Glaze
While the cake cools, prepare the cream cheese glaze. Beat the softened cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla and milk until the glaze reaches your desired consistency.
Step 8: Decorate
Once the cake is completely cooled, drizzle the glaze generously over the top. Sprinkle with chopped pecans or white chocolate shavings for an elegant finish.
Notes
Ingredient Substitutions
You can use 1 cup of yogurt as a substitute for buttermilk.
Storage Instructions
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestions
This cake pairs well with whipped cream or a scoop of vanilla ice cream for added indulgence.
Cook techniques
Creaming Butter and Sugar
The process of creaming involves beating softened butter and granulated sugar together until light and fluffy. This technique incorporates air into the mixture, helping to create a light texture in the cake.
Alternating Dry and Wet Ingredients
When combining dry and wet ingredients, alternate adding them to the batter, starting and ending with the dry. This method ensures that the mixture stays well-combined without overmixing, which can lead to a dense cake.
Activating Baking Soda
Mixing vinegar and baking soda creates a fizzy reaction that helps leaven the cake. This step is crucial as it adds lightness and contributes to the cake’s rise while baking.
Cooling the Cake
Allow the cake to cool in the pan for a short period before transferring it to a wire rack. This helps maintain its shape and prevents it from breaking apart while cooling completely.
Making the Cream Cheese Glaze
To achieve a smooth cream cheese glaze, start by beating softened cream cheese until it is creamy, then gradually add powdered sugar. This allows for easier incorporation and helps achieve the desired consistency for drizzling.
FAQ
Can I use a different type of food coloring?
Yes, you can use other types of food coloring, such as gel or powdered food coloring, but liquid is typically recommended for best results in achieving the red color.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice, using one tablespoon of vinegar or lemon juice for each cup of milk and letting it sit for about 5 minutes.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached but no wet batter.
Is it necessary to add nuts or white chocolate shavings?
No, adding nuts or white chocolate shavings is optional. They are simply a decorative touch and can be omitted based on personal preference.
Can I make this cake ahead of time?
Yes, you can make the cake ahead of time. Store it in an airtight container at room temperature for a few days or refrigerate it if necessary. Glaze just before serving for best results.
Conclusion
The Homemade Red Velvet Pound Cake is a delightful treat that balances the rich flavors of butter and cocoa with the vibrant hue that defines red velvet. Its soft and moist texture, complemented by a creamy glaze, makes it perfect for celebrations or a cozy afternoon snack. The cake’s beautiful presentation further enhances its appeal, making it a favorite among guests and family alike.
More recipes suggestions and combination
Chocolate Chip Pound Cake
Add chocolate chips to the batter for a delightful twist that combines two classic flavors in one delicious cake.
Coconut Cream Pound Cake
Incorporate shredded coconut into the batter and top with coconut cream frosting for a tropical flair.
Lemon Zest Pound Cake
Infuse the batter with fresh lemon zest and a lemon glaze for a bright, citrusy flavor that’s perfect for spring and summer.
Maple Pecan Pound Cake
Use maple syrup in the batter and add chopped pecans for a cake that evokes the flavors of fall.
Red Velvet Marble Pound Cake
Create a marbled effect by swirling in some chocolate cake batter with the red velvet, offering a visually stunning presentation.
Berry and Cream Cheese Swirl Pound Cake
Incorporate fresh berries and a cream cheese swirl into the cake for a fruity explosion of flavor.
Spiced Pumpkin Pound Cake
Combine pumpkin puree and warm spices like cinnamon and nutmeg for a seasonal delight that is perfect for autumn gatherings.