Red Velvet Pound Cake
Rich, buttery, and decadently vibrant, this Red Velvet Pound Cake is a showstopping dessert that brings the classic red velvet flavor to a dense, velvety loaf. Featuring hints of cocoa, creamy buttermilk, and a touch of tangy vinegar for balance, this pound cake is as flavorful as it is eye-catching. The batter comes together effortlessly with alternating additions of dry ingredients and a beautifully tinted red buttermilk mixture. Baked to perfection with a soft, tender crumb, this cake is stunning when served as is or lightly dusted with powdered sugar for an elegant finish. Perfect for holidays, special occasions, or a cozy afternoon treat, this delightful dessert will wow your guests while being easy enough to make anytime.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon red gel food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (165°C). Grease and lightly flour a standard 9-inch loaf pan.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
In a small bowl, combine the buttermilk, red gel food coloring, vanilla extract, and vinegar. Stir until the mixture is uniform in color.
Slowly add the dry ingredients to the creamed butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional: Once cooled, dust the top with powdered sugar for a decorative finish before serving.
Nutrition Facts
Calories |
4924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 133.5 g | 668% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 686.1 g | 249% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 445.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 498 mg | 38% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1163 mg | 25% | |
*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.
