Easy Red Velvet Pound Cake Recipe – Perfect for Any Celebration

This Red Velvet Pound Cake combines the rich, velvety texture of a classic pound cake with the striking color and subtle flavor of red velvet cake. The result is a dessert that’s dense, moist, and slightly tangy, with a sweet, creamy finish. Whether you’re making it for a holiday gathering, birthday, or just to treat yourself, this cake is sure to impress with its vibrant color and delicious flavor.

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Ingredients Overview: What You’ll Need

For the Cake:

• All-Purpose Flour: Provides the structure for the pound cake.

• Sugar: Adds sweetness to the cake.

• Baking Powder: Ensures the cake rises evenly, giving it a light texture despite its dense structure.

• Salt: Balances the sweetness and enhances the other flavors.

• Butter: The key to making this cake tender and rich.

• Eggs: These bind the ingredients together and provide structure.

• Buttermilk: Adds moisture and a slight tang, which complements the red velvet flavor.

• Red Food Coloring: Provides the signature red color of a red velvet cake.

• Vanilla Extract: Adds flavor to the cake.

For the Cream Cheese Frosting:

• Cream Cheese: The rich, tangy base for the frosting.

• Butter: Adds creaminess and smoothness.

• Powdered Sugar: Sweetens the frosting and gives it a smooth texture.

• Vanilla Extract: Enhances the flavor of the frosting.

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Step-by-Step Instructions: How to Make Red Velvet Pound Cake

Step 1: Prepare the Cake Pan

Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a 10-inch bundt pan to prevent the cake from sticking. You can also line it with parchment paper for easier removal.

Step 2: Make the Cake Batter

1. Mix the Dry Ingredients: In a medium bowl, whisk together:

   • 2 1/2 cups all-purpose flour

   • 1 1/2 teaspoons baking powder

   • 1/2 teaspoon salt

2. Cream the Butter and Sugar: In a large mixing bowl, beat together:

   • 1 cup unsalted butter, softened

   • 2 cups granulated sugar

   Beat the mixture for about 3-4 minutes until it becomes light and fluffy. This helps incorporate air into the batter, ensuring a lighter texture.

3. Add the Eggs: Add 4 large eggs, one at a time, beating well after each addition.

4. Add the Buttermilk and Red Food Coloring: Mix in 1 cup buttermilk and 1 tablespoon red food coloring. If you prefer a natural alternative, you can use beet juice as a substitute for the red food coloring.

5. Combine with the Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

6. Add the Vanilla: Stir in 1 teaspoon vanilla extract.

Step 3: Bake the Cake

1. Pour the batter into the prepared cake pan and spread it out evenly.

2. Bake the cake for 60–75 minutes (depending on the pan you’re using) or until a toothpick inserted into the center comes out clean.

3. If you’re using a bundt pan, make sure to check the cake at around the 50-minute mark, as bundt pans usually cook faster than loaf pans.

4. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Make the Cream Cheese Frosting

1. In a medium bowl, beat together:

   • 8 oz cream cheese, softened

   • 1/2 cup unsalted butter, softened

   • 1 teaspoon vanilla extract

2. Gradually add 4 cups powdered sugar, and beat until smooth and creamy. Add more powdered sugar if necessary to reach your desired consistency.

Step 5: Frost the Cake

Once the cake has completely cooled, spread the cream cheese frosting over the top. If you’re using a bundt pan, you can drizzle the frosting over the cake or spread it on top, letting some of it drip down the sides for a more rustic look.

Step 6: Serve and Enjoy!

Slice and serve your Red Velvet Pound Cake. The cake pairs perfectly with coffee, tea, or even a glass of milk.

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Tips, Variations, and Substitutions

Tips for Perfect Red Velvet Pound Cake:

• Room Temperature Ingredients: Make sure the butter, eggs, and cream cheese are at room temperature for the best texture.

• Don’t Overmix the Batter: After adding the dry ingredients, mix just until combined to avoid a dense texture.

• Check the Cake Early: Start checking the cake around the 60-minute mark. If it’s done, a toothpick inserted into the center should come out clean.

Variations:

• Add Chocolate Chips: For a twist on the traditional red velvet flavor, you can fold 1/2 cup mini chocolate chips into the batter.

• Cocoa Powder: If you want to add a touch of chocolate to the cake, mix 2 tablespoons cocoa powder into the dry ingredients.

• Lemon Zest: For a refreshing contrast, add 1 teaspoon lemon zest to the batter.

Substitutions:

• Gluten-Free: Use a gluten-free all-purpose flour blend if you need a gluten-free version of this cake.

• Dairy-Free: You can use a dairy-free butter substitute and non-dairy milk (like almond or coconut milk) in place of the buttermilk for a dairy-free version of the cake.

• Egg-Free: Use an egg replacer or flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) for a vegan version.

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Serving Ideas & Best Occasions

When to Serve:

• Holidays: Perfect for Christmas, Thanksgiving, or any fall or winter celebration.

• Birthdays: This cake is visually stunning and will impress at any birthday party.

• Afternoon Tea: Serve it with a cup of tea for a delicious mid-afternoon treat.

What to Serve With It:

• Whipped Cream: A dollop of freshly whipped cream would pair beautifully with the rich and creamy texture of the cake.

• Fresh Berries: Serve with a side of fresh raspberries, strawberries, or blueberries for a fruity contrast.

• Ice Cream: Vanilla or even dairy-free ice cream would complement the flavor of the cake.

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Nutritional Information (Approximate per Slice)

• Calories: 300–350 (depending on portion size and frosting)

• Fat: 20–25g (from butter, cream cheese)

• Carbs: 35–40g (from sugar and flour)

• Protein: 4g (from eggs and flour)

• Fiber: 1–2g (from flour and buttermilk)

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Frequently Asked Questions (FAQ)

1. Can I make this cake ahead of time?

Yes! This cake can be made a day in advance. Just keep it covered at room temperature or in the fridge. Frost it just before serving for the best presentation.

2. Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw it in the fridge overnight and frost just before serving.

3. What’s the best way to store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. The frosting may soften after a few days, but the cake will stay moist.

4. Can I use a different color for the cake?

Yes, you can replace the red food coloring with another color if you want a different look, or omit the food coloring entirely for a classic cream cheese pound cake.

5. Can I use a different frosting?

If you’re not a fan of cream cheese frosting, you can substitute with buttercream frosting or a simple glaze made from powdered sugar and lemon juice for a lighter option.

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