Ruby Red Velvet Pound Cake
Ingredients
For the Cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 3/4 cups granulated sugar
6 large eggs, room temperature
1 cup sour cream, room temperature
1/2 cup buttermilk, room temperature
2 tablespoons unsweetened cocoa powder
2 tablespoons red food coloring
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream (optional for consistency)
Garnish:
1/2 cup pecans, toasted (optional)
Cake crumbs for decoration
Instructions
Step 1: Prepare the Batter
Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan or two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate small bowl, mix the cocoa powder, red food coloring, and vinegar to form a smooth paste.
In a large bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream and vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the red cocoa paste until the batter is evenly colored.
Step 2: Bake the Cake
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake for 70-80 minutes for a Bundt pan or 30-35 minutes for round pans, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Make the Frosting
Beat the cream cheese and butter together until smooth.
Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
Mix in the vanilla extract. Add heavy cream if the frosting needs to be thinned.
Step 4: Assemble and Decorate
If using round layers, spread frosting between the layers and then frost the top and sides.
For a Bundt cake, drizzle the frosting over the top.
Garnish with toasted pecans and red velvet cake crumbs for decoration.
Enjoy this Ruby Red Velvet Pound Cake, which offers a moist, buttery texture and a tangy cream cheese frosting that pairs perfectly with the richness of the cake!