red velvet pound cake
Indulge in this rich and moist red velvet pound cake, perfect for any celebration or gathering. With the classic flavor of red velvet and a tender crumb, this cake is sure to impress.
Equipment
- 1 9x5 inch loaf pan
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cooling rack
- 1 toothpick or cake tester
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 3 large eggs
- 0.25 cup buttermilk
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon red food coloring
Instructions
- Preheat your oven to 325°F (163°C) and grease and flour a 9x5 inch loaf pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then mix in the buttermilk, vanilla extract, and red food coloring.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 70 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let the cake cool in the pan for about 15 minutes. Then transfer it to a cooling rack to cool completely.
- For an added touch, consider frosting the cooled pound cake with cream cheese frosting.
Notes
For an added touch, consider frosting the cooled pound cake with cream cheese frosting.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This recipe can also be baked in mini loaf pans; adjust the cooking time accordingly (about 30-40 minutes).