Heres a decadent recipe for Red Velvet Pound Cake with Cream Cheese Frostinga rich and elegant dessert for any occasion!
Ingredients
For the Pound Cake:
1 cup 2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup cocoa powder
1 tablespoon red food coloring
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup buttermilk, room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup 1 stick unsalted butter, softened
34 cups powdered sugar
1 teaspoon vanilla extract
23 tablespoons milk or heavy cream to adjust consistency
Instructions
Make the Pound Cake:
Preheat the Oven: Preheat your oven to 325F 165C. Grease and flour a bundt or loaf pan.
Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy about 34 minutes.
Add Eggs: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Cocoa and Food Coloring: In a small bowl, mix the cocoa powder and red food coloring into a smooth paste. Add this to the butter mixture and beat until fully incorporated.
Alternate Flour and Buttermilk: In a separate bowl, whisk together the flour, salt, and baking powder. Add this to the wet mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
Activate Baking Soda: In a small bowl, combine the vinegar and baking soda it will fizz. Quickly fold this into the batter.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 6075 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the Cream Cheese Frosting:
Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract.
Adjust Consistency: Add milk or heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Assemble:
Once the cake is completely cool, spread or drizzle the cream cheese frosting evenly over the top. For a decorative touch, use a piping bag to create swirls or patterns.
Garnish with sprinkles, crushed pecans, or a dusting of cocoa powder if desired.
Tips:
Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
For an extra moist cake, brush the cooled cake with a simple syrup 1:1 sugar and water boiled together before frosting.
If you prefer cupcakes, this recipe can yield about 24 red velvet cupcakes.
Enjoy your stunning Red Velvet Pound Cake with Cream Cheese Frosting!