Red Velvet Pound Cake with Cream Cheese Icing

The ingredients are essential for the success of this Red Velvet Pound Cake. Here’s what you will need:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup vegetable shortening (or more butter)
• 2 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp unsweetened cocoa powder
• 1 cup buttermilk
• 1 tbsp white vinegar
• 1 tbsp vanilla extract
• 11 tbsp red food coloring

For the Cream Cheese Icing:

• 1 (8 oz) block cream cheese, softened
• 1 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1/2 tsp vanilla extract
• 2-4 tbsp milk or heavy cream for desired consistency

Directions

Follow these easy steps to create your delicious Red Velvet Pound Cake:

• Step 1: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan to prevent sticking.
• Step 2: In a large mixing bowl, cream together the softened butter, shortening, and sugar until light and fluffy, about 5-7 minutes.
• Step 3: Add the eggs individually, mixing well after each addition.
• Step 4: In a separate bowl, sift together the flour, baking soda, and cocoa powder.
• Step 5: In another bowl, mix the buttermilk, vinegar, vanilla extract, and red food coloring.
• Step 6: Gradually add the dry ingredients to the creamed butter mixture, alternating with the wet ingredients. Start and end with the dry mixture, mixing until just combined.
• Step 7: Pour the batter into the prepared pan, smoothing the top with a spatula.
• Step 8: Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
• Step 9: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
• Step 10: To make the cream cheese icing, beat together the softened cream cheese and butter until smooth and creamy.
• Step 11: Gradually add the sifted powdered sugar, mixing until thoroughly combined. Add vanilla extract and enough milk to achieve your desired consistency.
• Step 12: Once the cake is completely cool, drizzle the cream cheese icing over the top.

FAQs

1. Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be used for a lighter texture, but you may need to adjust the liquid slightly.

2. What if I don’t have buttermilk?

You can create a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.

3. Is there a way to make this cake gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend in place of regular flour.

4. How should I store leftovers?:

Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

5. Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing to prevent freezer burn.

Conclusion

This Red Velvet Pound Cake with Cream Cheese Icing is an absolute crowd-pleaser. The tender, moist cake paired with tangy icing creates an irresistible combination that is perfect for any celebration or just a simple dessert at home. By following the easy steps and tips provided, you’ll have a stunning cake that tastes as good as it looks. Give it a try and impress your friends and family with this classic dessert!