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Red Velvet Pound Cake

Red Velvet Pound Cake

A rich and buttery red velvet pound cake that slices neatly and travels well, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened Start with room temperature
  • 4 large eggs Room temperature
  • 1 cup buttermilk Room temperature
  • 2 cups all-purpose flour Measured gently
  • 1 tablespoon cocoa powder Use sparingly
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon red food coloring Can be omitted if desired
For the Cream Cheese Glaze
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar Sifted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk Adjust for desired consistency

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Add the buttermilk and vanilla extract and mix until combined.
  4. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Add in the food coloring and mix until evenly distributed.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Glazing
  1. In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth.
  2. Drizzle the cream cheese glaze over the cooled pound cake.

Notes

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5-6 days. It's best enjoyed after sitting for a day as the flavors develop.