Red Velvet Pound Cake with Toasted Pecans & Chocolate Chips

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs
• 1 oz red food coloring
• 2 tbsp unsweetened cocoa powder
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk
• 1 cup mini semi-sweet chocolate chips
• 1 cup toasted pecans, chopped

For the Cream Cheese Glaze (optional):

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 ½ cups powdered sugar
• 2-3 tbsp milk
• 1 tsp vanilla extract

Instructions

• Step 1: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
• Step 2: In a small bowl, combine the red food coloring and cocoa powder to create a thick paste. Set aside.
• Step 3: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
• Step 4: Add eggs one at a time, beating well after each addition. Then stir in the red cocoa paste and vanilla extract.
• Step 5: In another bowl, whisk together the flour, baking soda, and salt.
• Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until combined.
• Step 7: Gently fold in the toasted pecans and mini chocolate chips until evenly distributed.
• Step 8: Pour the batter into the prepared pan and smooth the top with a spatula.
• Step 9: Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
• Step 10: Allow the cake to cool in the pan for 15 minutes, then flip onto a wire rack to cool completely.
• Step 11: For the cream cheese glaze, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, then mix in milk and vanilla to reach desired consistency.
• Step 12: Drizzle the cooled cake with the cream cheese glaze.

FAQs

1. Can I use regular cocoa powder instead of unsweetened?

It is better to use unsweetened cocoa powder for balance. Regular cocoa can affect the sweetness and overall flavor.

2. Is buttermilk necessary for this recipe?

Buttermilk adds moisture and tenderness to the cake. If you don’t have it, substitute with a mix of milk and vinegar or yogurt.

3. Can I bake this in a regular cake pan?

Yes, but the baking time may vary. Watch the cake closely to prevent over-baking.

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

Store in an airtight container at room temperature for up to three days or refrigerate for a week.

5. Can I add other nuts or toppings?

Absolutely! Feel free to customize with different nuts or add toppings like berries for added flavor.

Conclusion

This red velvet pound cake with toasted pecans and chocolate chips is sure to become a beloved dessert. It’s rich, flavorful, and strikingly beautiful, making it perfect for celebrations or quiet afternoons at home. Try it today and enjoy this delightful treat that will leave everyone asking for seconds!