Ah, red velvet cake. There's just something about that deep crimson hue and irresistible velvety texture that always puts a smile on my face. It's the perfect cake for any occasion, from birthdays to holidays, or even just a simple Tuesday afternoon. And while the red velvet cake recipe itself is a classic, I've found that making a pound cake version really elevates the flavor and makes it even more decadent. Trust me, you're going to love this recipe! It's simple enough for beginners, but with enough depth of flavor that even seasoned bakers will be impressed.

The Ultimate Guide to Baking a Show-Stopping Red Velvet Pound Cake

INGREDIENTS

For the Cake:

• 2 1/2 cups all-purpose flour


• 2 teaspoons baking soda


• 1 teaspoon salt


• 1 1/2 cups granulated sugar


• 1 cup (2 sticks) unsalted butter, softened


• 3 large eggs


• 1 teaspoon vanilla extract


• 1 cup buttermilk


• 1 tablespoon red food coloring


• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened


• 1/2 cup (1 stick) unsalted butter, softened


• 3 cups powdered sugar


• 1 teaspoon vanilla extract

DIRECTIONS

Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will prevent your cake from sticking and ensure it comes out easily once it's done baking.


2. In a large bowl, whisk together the flour, baking soda, and salt. This ensures all the dry ingredients are evenly distributed, creating a smooth cake batter.


3. In a separate bowl, cream together the butter and sugar until light and fluffy. This step adds air to the batter, resulting in a light and airy cake. You can use an electric mixer or a hand mixer for this step, whichever you prefer.


4. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is well combined.


5. In a small bowl, whisk together the buttermilk, red food coloring, and white vinegar. The vinegar helps to activate the baking soda, resulting in a more tender and airy cake.


6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Don't overmix the batter! Just combine it until it's just barely mixed together.


7. Pour the batter into the prepared baking pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. It's important to check for doneness because you don't want your cake to be dry. You can also tell if your cake is done by gently pressing the center of the cake. It should bounce back when it's done.


8. Let the cake cool completely in the pan before frosting.

Prepare the Cream Cheese Frosting:

1. In a large bowl, beat together the cream cheese and butter until smooth and creamy. This is where a stand mixer really comes in handy, but you can also use a hand mixer.


2. Gradually add the powdered sugar, beating until smooth and creamy. Don't add the powdered sugar too quickly or you'll get a lumpy frosting.


3. Stir in the vanilla extract and beat until well combined.

Assemble the Cake:

1. Once the cake is completely cooled, frost it with the cream cheese frosting. This is where you can get creative! You can use a piping bag to create beautiful designs, or simply spread the frosting with a knife.


2. Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld.

Tips and Tricks:

• To ensure your cake is evenly baked, use a toothpick to check for doneness. Insert the toothpick into the center of the cake. If it comes out clean, the cake is done. If there is still batter on the toothpick, bake for a few more minutes and check again.


• If your cake is overbaked, it will be dry. To avoid this, start checking for doneness at the minimum baking time. You can always add a few more minutes if it needs it.


• If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.


• To make the frosting extra smooth, strain it through a fine-mesh sieve. This will remove any lumps or chunks of sugar.


• If your frosting is too thick, add a tablespoon or two of milk to thin it out. If it's too thin, add a tablespoon or two of powdered sugar.


• The red food coloring will make the cake batter a very vibrant red, but you can adjust the amount to your liking. Start with 1 tablespoon and add more if needed.

Serving Suggestions:

• Serve the cake chilled with a dollop of whipped cream or a sprinkle of chopped nuts.


• For a more decadent treat, serve the cake with a scoop of vanilla ice cream.


• You can also make this cake ahead of time and store it in the refrigerator for up to 3 days.


• If you're looking for a fun and festive dessert, try adding sprinkles or chocolate chips to the frosting.

Enjoy!

I truly hope you enjoy this red velvet pound cake recipe as much as I do! It's a real crowd-pleaser and I can't wait to hear how it turns out. Share your success stories and pictures on social media and tag me, I love seeing your creations!