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red velvet pound cake

Red Velvet Pound Cake

Learn how to bake the best red velvet pound cake with this easy step-by-step recipe. Moist, flavorful, and perfect for every occasion!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 350 kcal

Ingredients
  

  • 2 ½ cups All-purpose flour
  • 1 cup Unsalted butter softened
  • 2 cups Granulated sugar
  • 4 lage Eggs
  • 1 cup Buttermilk
  • 2 tablespoons Red food coloring
  • 1 tablespoon Unsweetened cocoa powder
  • 2 tablespoons Vanilla extract
  • 1 tablespoon White vinegar
  • 1 tablespoon Baking powder
  • ½ tablespoon Salt

Instructions
 

Step 1: Prep Your Kitchen

  • Preheat the oven to 350°F (175°C).
  • Grease and flour your bundt pan or loaf pans thoroughly to ensure an easy release.

Step 2: Combine Dry Ingredients

  • Combine the flour, baking powder, cocoa powder, and salt in a large mixing basin and whisk to combine.

Step 3: Cream Butter and Sugar

  • Using an electric mixer, beat the softened butter and sugar on medium-high speed until light and fluffy. This step incorporates air into the batter, ensuring a soft texture.

Step 4: Mix Wet Ingredients

  • Add the eggs one at a time, beating well after each addition.
  • Slowly pour in the buttermilk, vinegar, food coloring, and vanilla extract.

Step 5: Fold Everything Together

  • The dry components should be added to the wet mixture gradually. Stir just until combined to avoid overmixing.

Step 6: Bake

  • Pour the batter into the prepared pan.
  • Use a toothpick inserted in the center to check for doneness after baking for 55 to 65 minutes.

Notes

Tips for Perfecting Your Red Velvet Pound Cake

1. Avoid Overmixing

  • Mixing the batter too much develops gluten, resulting in a dense, tough cake.

2. Use Quality Ingredients

  • High-quality butter, cocoa powder, and vanilla extract make a noticeable difference.

3. Temperature Matters

  • Ingredients at room temperature mix more evenly, ensuring a smooth batter.

4. Prevent Overbaking

  • Check the cake at the 50-minute mark. Overbaking dries out the cake.

Creative Variations to Try

  1. Marble Red Velvet Cake
    • Swirl some plain vanilla batter into the red velvet for a striking marble effect.
  2. Layered Red Velvet Cake
    • Divide the batter into two pans and stack with cream cheese frosting between the layers.
  3. Mini Pound Cakes
    • Use a mini bundt pan for individual servings—great for parties or gifts.

Common Mistakes to Avoid

  1. Skipping the Vinegar
    • This tiny but essential component activates the cocoa powder, improving the cake’s flavor and texture. 
  2. Using Too Much Food Coloring
    • Excess coloring can alter the taste. Gel-based color is more concentrated and requires less.
  3. Not Cooling Properly
    • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

The Science of Red Velvet Cake

Originally, the natural reaction of cocoa powder with acidic materials like vinegar and buttermilk produced the distinctive crimson hue of red velvet. With time, bakers started using food coloring to intensify this reaction for a more striking result. This chemical process is what gives red velvet its velvety texture and rich taste.

Red Velvet Trivia

  • Did You Know? Red velvet cake became widely popular during the Great Depression when food coloring companies marketed it as a way to make desserts more appealing.
  • Global Appeal: While it’s a staple in American bakeries, red velvet has gained international fame, appearing in forms like cookies, donuts, and even ice cream.
Keyword Cake Recipe, Red Velvet Cake, Red Velvet Pound Cake