Red Velvet Pound Cake: A Show-Stopping Dessert with Cream Cheese Icing
Table of Contents
The Story Behind Red Velvet Pound Cake
The origins of red velvet cake trace back to the early 20th century, when natural cocoa powder reacted with acidic ingredients like buttermilk and vinegar to create a reddish-brown hue. Over time, bakers began adding food coloring to enhance the color, turning it into the iconic red cake we know today. This recipe marries the elegance of red velvet with the simplicity of pound cake, resulting in a dessert that’s both nostalgic and innovative.
Why You’ll Love This Recipe
- Vibrant Presentation: The deep red color makes this cake a showstopper at any event.
- Delicate Crumb: Rich, buttery, and perfectly moist thanks to the sour cream and buttermilk.
- Silky Cream Cheese Icing: A tangy-sweet glaze that complements the cake beautifully.
- Customizable: Add nuts, sprinkles, or fresh berries for a personalized touch.
Variations
- Nut-Free Option: Omit the pecans or walnuts for a nut-free version.
- Gluten-Free Option: Use a gluten-free flour blend for the cake batter.
- Chocolate Lover’s Twist: Increase the cocoa powder for a more intense chocolate flavor.
- Fruit Garnish: Top with fresh raspberries, strawberries, or blueberries for added freshness.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep chilled for up to 5 days; bring to room temperature before serving.
- Freezer: Wrap slices tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the fridge.
Leftovers
- Serve toasted slices with a dollop of whipped cream or ice cream for a warm treat.
- Crumble leftovers into parfaits with yogurt and granola.
- Use as a base for trifles, layering with pudding or fruit.
Frequently Asked Questions
Can I use a different type of flour?
Yes, but all-purpose flour yields the best texture. For gluten-free options, use a 1:1 baking blend.
What if I don’t have buttermilk?
Make a substitute by mixing ½ cup milk with 1 teaspoon vinegar or lemon juice; let it sit for 5 minutes.
Is the red food coloring necessary?
While optional, it enhances the signature red velvet look. Natural alternatives like beetroot powder can be used.
How do I prevent over-baking?
Check the cake at the 1-hour mark and test with a toothpick. Moist crumbs clinging to the toothpick indicate doneness.
Can I make this in a loaf pan?
Yes, divide the batter between two greased loaf pans and adjust baking time accordingly (about 45-55 minutes).
Red Velvet Pound Cake with Cream Cheese Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Servings: 10 servings
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder
- 1½ cups unsalted butter (3 sticks), softened
- 3 cups granulated sugar
- 6 eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ¼ cup prepared hot coffee (plain)
- ½ cup buttermilk
- 1 teaspoon distilled white vinegar
- 1 oz red food coloring
For the Cream Cheese Icing:
- 1 oz cream cheese, room temperature
- 1 cup powdered sugar
- ¼ cup milk (adjust as needed)
- ¼ teaspoon vanilla extract
- Pinch of salt
- Chopped pecans or walnuts, for garnish
Directions
Prepare the Cake:
- Preheat oven to 325°F (165°C). Grease and flour a Nordic Bavarian bundt pan. Set aside.
- In a large bowl, whisk together flour, baking powder, salt, and cocoa powder. Set aside.
- In another large bowl, cream butter and sugar on low speed until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, sour cream, and hot coffee. (The batter may look curdled—this is normal.)
- In a separate bowl, stir together buttermilk, vinegar, and red food coloring.
- Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until light, fluffy, and well combined.
- Spoon batter into the prepared pan and gently shake to release air bubbles.
- Bake for 70-80 minutes, checking at the 1-hour mark. Insert a toothpick into the center; moist crumbs clinging to the toothpick indicate doneness.
- Remove from oven and let cool in the pan for 10 minutes. Carefully invert onto a cooling rack to cool completely. Trim the bottom of the cake if needed for a flat presentation.
Make the Cream Cheese Icing:
- In a medium bowl, combine cream cheese, powdered sugar, milk, vanilla extract, and a pinch of salt. Whisk until smooth and silky, adjusting milk as needed for desired consistency.
- Drizzle the icing over the cooled cake and sprinkle with chopped pecans or walnuts.
- Let the icing firm up slightly before slicing and serving.
Nutritional Information (per serving)
| Calories | 420 |
|---|---|
| Carbohydrates | 60g |
| Total Fat | 18g |
| Cholesterol | 120mg |
| Dietary Fiber | 1g |
| Sugar | 40g |
| Protein | 5g |
Recipe Notes
- Be gentle when removing the cake from the bundt pan to avoid breaking the delicate crumb.
- For a stronger red color, use gel-based food coloring instead of liquid.
- If the cake domes during baking, trim the top for an even presentation.
- This cake pairs beautifully with a glass of milk or a cup of coffee.
Final Thoughts
The **Red Velvet Pound Cake with Cream Cheese Icing** is a timeless dessert that combines elegance and indulgence. Its vibrant color, tender crumb, and tangy-sweet glaze make it a standout treat for any occasion. Whether you’re celebrating a special day or simply craving something sweet, this recipe delivers on flavor and presentation. Serve it as-is or dress it up with your favorite toppings—either way, it’s sure to impress. Bake it today and enjoy the magic of red velvet in every bite!
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