Red Velvet Pound Cake is a sensitive, yet thick, cake that has a slight, however not very sweet chocolate flavor with a cream cheddar frosting as the what tops off an already good thing, in a real sense! Attempt my Red Velvet Cake for a more customary red velvet cake.
Cake flour carries an all the more fine piece to cakes. It is lower in protein than generally useful flour, which gives prepared merchandise a sensitive, delicate piece. You can undoubtedly make your own custom made cake flour on the off chance that you don’t have any close by.
Utilize full-fat buttermilk in this formula. Indeed, I would suggest making your own natively constructed Buttermilk!Start with one teaspoon of red food shading. You can generally add more until you get the shade of red you are going for.
- 1 package (8 ounces) cream cheese, room temperature
- 1¼ cups (2½ sticks or 284g) salted butter, room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (375g) cake flour
- ¼ cup cocoa powder
- ¼ cup (60g) buttermilk, room temperature
- 1-3 teaspoons red food coloring, or enough to reach the desired color
CREAM CHEESE FROSTING
- 4 ounces cream cheese, room temperature
- 2½ cups (312.5g) confectioners’ sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
- Gradually add the sugar and mix until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
- Slowly add the cake flour and cocoa powder. Mix until combined.
- Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
- Fold in the food coloring, one teaspoon at a time, until the desired color is reached.
- Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.)
- Allow cake to cool to room temperature before inverting on a plate and adding frosting.
CREAM CHEESE FROSTING
- In a medium bowl combine the cream cheese, sugar, milk, and vanilla. Mix until smooth.
- Drizzle frosting over cooled pound cake. Cut and serve.