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Red Velvet Pound Cake

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Gather Ingredients: – Preheat your oven to 325°F (160°C) and prepare a loaf pan with non-stick cooking spray.

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For the pound cake, you'll need 1 1/2 cups of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 cup (1 stick) of unsalted butter (at room temperature),

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1 1/2 cups of granulated sugar, 3 large eggs (at room temperature), 1 teaspoon of vanilla extract, 1 tablespoon of red food coloring, and 1/2 cup of buttermilk.

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Combine Dry Ingredients: – In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

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Cream Butter and Sugar: – In a large bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer.

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Add Eggs and Vanilla: – Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.

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Alternate Mixing Dry Ingredients and Buttermilk: – Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix.

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Add Red Food Coloring: – Stir in the red food coloring until the batter is evenly colored and reaches your desired shade of red.

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Bake and Serve: – Pour the batter into the prepared loaf pan and smooth the top with a spatula. – Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

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– Allow the pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. – Once cooled, slice and serve the red velvet pound cake on its own or with a dusting of powdered sugar or a cream cheese glaze for extra indulgence.

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