Red Velvet Pound Cake

Red Velvet Pound Cake is one of those desserts that never fails to impress. The moment you slice into it and see that vibrant red color, your heart skips a beat. It’s not just about looks, though; the combination of flavors and textures makes each bite a joyful experience. Imagine the rich taste of red velvet, perfectly complemented by the moist density of a traditional pound cake. It’s like a comforting hug in cake form! Whether you’re planning a special celebration or just want to treat yourself, this recipe will become your go-to. Plus, with the luscious cream cheese frosting on top, it adds an irresistible touch that’ll keep everyone coming back for seconds. Trust me, baking this cake is as fun as eating it, making the process feel like a rewarding adventure. Get your apron ready, because we’re about to dive into the delightful world of Red Velvet Pound Cake!

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Why This Recipe Works

Red Velvet Pound Cake is a delightful twist on a classic dessert, blending the rich, velvety flavor of red velvet cake with the dense, moist texture of a pound cake. The combination of ingredients not only delivers vibrant color but also creates a unique taste profile that keeps people coming back for more. With its tender crumb and creamy frosting, this cake is designed to impress and satisfy every palate.

Why You’ll Love This Red Velvet Pound Cake

This Red Velvet Pound Cake is perfect for any occasion, whether it’s a birthday celebration or a cozy family gathering. The stunning hue adds an upscale feel, making it a showstopper on dessert tables. Moreover, the luscious cream cheese frosting complements the cake’s rich flavors, ensuring every bite is memorable. It’s an easy-to-follow recipe that yields impressive results, blending simplicity with gourmet appeal.

Ingredients

• 2 cups all-purpose flour
• 2/3 cup cake flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 3/4 cups sugar
• 1 cup salted butter (room temperature; if using unsalted, add an additional 1/2 teaspoon salt)
• 4 eggs
• 3 egg yolks
• 1/2 cup sour cream (or plain Greek yogurt)
• 1 1/2 cups milk
• 3 tablespoons white vinegar
• 2 1/2 teaspoons vanilla extract
• Red food coloring (optional)
• 3.4-ounce package vanilla instant pudding mix
• 1/3 cup unsweetened cocoa powder
• 1 1/4 cups powdered sugar
• 8 ounces cream cheese
• 1/2 cup salted butter (if using unsalted, add an additional 1/4 teaspoon salt)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Preparing the Batter

Preheat the Oven and Prepare the Bundt Pan

Preheat your oven to 325°F. Grease a Bundt pan thoroughly and lightly flour it to prevent sticking. This step is crucial because no one wants their beautiful cake to stick to the pan!

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside this dry mixture for later use. Mixing these dry ingredients ahead of time helps evenly distribute the leavening agents throughout the batter.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter on medium speed until the mixture is light and fluffy, about 5 minutes. Be sure to scrape down the sides occasionally for even mixing.

Incorporate Eggs and Sour Cream

Add the eggs and egg yolks to the butter mixture, mixing until combined. Then, add the sour cream and blend until well incorporated. This mixture forms the base of your cake, contributing to its moist texture.

Add Wet Ingredients

Next, mix in the milk, vinegar, vanilla extract, and if desired, the red food coloring. Stir until all ingredients are thoroughly combined. The vinegar, surprisingly, reacts with the cocoa powder and enhances the red color of the cake.

Combine Dry Ingredients and Pudding Mix

Gradually add the flour mixture and the vanilla pudding mix to the wet mixture while mixing on low speed until just incorporated. This step helps create the cake’s dense yet tender crumb.

Add Cocoa Powder

Now, fold in the unsweetened cocoa powder and add more red food coloring if needed, ensuring an even color throughout the batter. This addition gives the cake that classic touch of chocolate flavor.

Transfer to Bundt Pan

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. This prevents any uneven bumps when baked.

Bake Until Done

Place the Bundt pan in the preheated oven on the center rack. Bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The aroma that will fill your kitchen is simply heavenly!

Cool and Unmold the Cake

Remove the cake from the oven and let it cool on a wire cooling rack for 10 minutes. Invert the cake onto a cooling rack to release it and allow it to cool completely before frosting. Waiting is tough, but trust me, it’s worth it!

Making the Cream Cheese Frosting

Blend Frosting Ingredients

While the cake cools, prepare the frosting. In a stand mixer, combine the powdered sugar, cream cheese, butter, vanilla extract, and salt. This beautiful blend will create that smooth, creamy topping.

Mix to Desired Consistency

Start on low speed to incorporate the powdered sugar, then increase to medium-high and mix until the frosting is fluffy and creamy. If it seems too thick, a splash of milk can help achieve your desired consistency.

Frosting the Cake

Transfer and Frost the Cake

Once the cake is fully cooled, transfer it to a plate or cake stand. Spoon the frosting into a piping bag fitted with a round tip. This method allows for elegant, even distribution of frosting.

Pipe the Frosting

Pipe the frosting onto the cake, using the crevices from the Bundt pan as a guide or decorating it in your preferred style. Feel free to get creative—every cake can use a personal touch!

Serving Suggestions

This Red Velvet Pound Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving with fresh berries for added freshness and flavor contrast. The delightful play of textures and flavors will take this treat to the next level!

Tips for Success

• Be attentive to the mixing times; over-mixing can lead to a denser cake.
• Ensure all ingredients are at room temperature for an even batter.
• For a richer flavor, let the frosting sit at room temperature before using.

Variations

Try adding chocolate chips for extra sweetness or a hint of espresso powder to deepen the flavor profile. These adjustments can personalize the recipe in delightful ways.

Pairing Ideas

Enjoy this cake with a hot cup of coffee or tea, or a refreshing glass of milk for a classic combination. The contrast of flavors enhances the whole experience.

FAQs

1. Can I use oil instead of butter in this recipe?
Yes, you can substitute some of the butter with oil, but it may affect the texture.

2. How can I make this cake chocolate-flavored?
Add an extra 1/4 cup of cocoa powder and reduce the flour by the same amount.

3. Can I freeze this cake?
Yes, the cake can be frozen for up to three months. Wrap it tightly in plastic wrap and foil.

4. How long will the frosting last in the fridge?
Cream cheese frosting can last up to a week when stored in an airtight container in the fridge.

5. Is there a non-dairy version of this cake?
Yes, you can use non-dairy butter and almond or coconut milk as alternatives.

This Red Velvet Pound Cake is not just a feast for the eyes but a delight for the senses. Its rich flavor and incredible texture make it an unforgettable treat for any occasion. Whether you’re celebrating a special event or simply indulging yourself, this cake is sure to bring joy to your table. Don’t forget to share it with loved ones, as its charm is best experienced together!

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