Red Velvet Pecan Praline Pound Cake
Indulge in the luxurious decadence of a Red Velvet Pecan Praline Pound Cake—a stunning twist on classic Southern dessert flavors! This moist and rich bundt cake combines the velvety texture and iconic crimson hue of red velvet with the crunch of chopped pecans baked right into the batter. Topped with an irresistible pecan praline glaze made from brown sugar and heavy cream, this dessert delivers a perfect balance of buttery sweetness and nutty warmth. Ideal for holidays, celebrations, or anytime you want a show-stopping centerpiece, this pound cake is as visually captivating as it is delicious. Serve it with a dollop of whipped cream or enjoy a slice on its own—either way, this treat is destined to be a crowd-pleaser! Perfect keywords: red velvet pound cake, pecan praline glaze, Southern desserts, bundt cake recipe.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1.5 cups unsalted butter, softened
- 2.5 cups granulated sugar
- 5 large eggs
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1.5 cups pecans, chopped
- 0.75 cups brown sugar
- 0.5 cups heavy cream
- 0.25 cups unsalted butter (for praline glaze)
- 1 cup powdered sugar
Instructions
Preheat your oven to 325°F (163°C) and grease a 10-cup bundt pan, ensuring all crevices are well coated. Lightly flour the pan to prevent sticking.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, combine the buttermilk, red food coloring, and vanilla extract. Stir to mix evenly.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in 1 cup of the chopped pecans gently with a spatula.
Pour the batter into the prepared bundt pan, spreading it out evenly. Tap the pan gently on the counter to release any air bubbles.
Bake the cake in the preheated oven for 75-90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
While the cake cools, prepare the praline glaze. In a small saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir constantly until the mixture comes to a boil.
Reduce heat and simmer for 2-3 minutes, then remove from heat and stir in the powdered sugar until smooth.
Let the glaze cool slightly, then pour over the cooled cake. Sprinkle the remaining 1/2 cup of chopped pecans on top.
Allow the glaze to set before slicing and serving.
Nutrition Facts
Calories |
9208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 536.8 g | 688% | |
| Saturated Fat | 260.2 g | 1301% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1983 mg | 661% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 1052.1 g | 383% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 743.1 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 783 mg | 60% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
