Red Velvet Pound Cake with Cream Cheese Frosting

Here’s what you need to make this delectable Red Velvet Pound Cake with Cream Cheese Frosting:

For the Red Velvet Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup vegetable oil
• 2 cups granulated sugar
• 5 large eggs
• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1 ounce (2 tablespoons) red food coloring
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 1 (8 oz) block cream cheese, softened
• 1 cup (1 stick) unsalted butter, softened
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream to adjust consistency

Instructions

• Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
• Step 2: In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, which should take around 4-5 minutes.
• Step 3: Add in the eggs one at a time, beating well after each addition until fully combined.
• Step 4: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set it aside.
• Step 5: In another small bowl, mix the buttermilk, vanilla extract, red food coloring, and white vinegar.
• Step 6: Incorporate the dry ingredients into the creamed mixture alternately with the buttermilk mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
• Step 7: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
• Step 8: Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
• Step 9: Once baked, allow the cake to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
• Step 10: While the cake is cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a bowl until smooth and fluffy.
• Step 11: Gradually add the powdered sugar while mixing until creamy. If needed, add the vanilla and milk or cream to achieve your desired consistency.
• Step 12: Once the cake is completely cooled, drizzle or spread the cream cheese frosting over the top.

Frequently Asked Questions (FAQs)

1. Can I use a different type of food coloring?

Yes, you can experiment with gel-based food coloring or natural alternatives, but the hue may differ from classic red velvet.

2. How should I store the leftover cake?

Store the leftover cake in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

3. Can I make this recipe ahead of time?

Absolutely! You can bake the cake the day before and frost it right before serving.

4. What can I use instead of buttermilk?

You can create a substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.

5. Can I add nuts or chocolate chips to the batter?

Yes, adding chopped nuts or chocolate chips can add great flavor and texture to the cake!

Conclusion

The Red Velvet Pound Cake with Cream Cheese Frosting is an extraordinary dessert that pairs well with any occasion. Its rich flavor and beautiful appearance will surely make a lasting impression. Whether you’re sharing it with loved ones or indulging in a slice just for yourself, this cake is a delicious choice that’s bound to satisfy your sweet tooth.