I wanted to make a nice dessert to go with our Spaghetti dinner, I gave Adam three different choices and he chose this cake. Although it didn’t look all that pretty it was DELICIOUS!
This was my first real taste and red velvet and it was really good, being this was a pound cake it was very dense and wonderful texture.
Red Velvet Pound Cake (From: Culinary Concoctions of Peabody, Originally From: Paula Deen’s Holiday Baking magazine 2008)
- 1 ½ cups unsalted butter, at room temperature
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup buttermilk
- ½ cup sour cream
- 1 (1 ounce) bottle red food coloring
- 1 tsp distilled white vinegar
- 1 tsp vanilla extract
- Cream Cheese Glaze (recipe follows)
Preheat oven to 325F.
Grease and flour a 12 cup Bundt pan. I used minis…makes about 12 of those.
Cream together the butter and sugar on medium high speed with an electric mixer until fluffy, about 3 minutes.
Add eggs, one at at time, scraping down after each addition.
In a medium bowl, combine flour, cocoa, salt, and baking soda.
In a small bowl, combine buttermilk, sour cream, food coloring, vinegar, and vanilla.
Gradually add flour to the butter mixture, alternately with the buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan(s), and bake for 50-60 minutes(30-40 for the smaller). Bake until a wooden pick inserted in the center comes out clean.
Let cool for 10 minutes. Remove from pan(s), and coll completely on a wire rack. Drizzle cooled cake with
Cream Cheese Glaze.
Cream Cheese Glaze (I doubled this)
- 1 (3 ounce) package cream cheese, at room temperature
- 1 ½ cups powdered sugar
- 1 TBSP milk
In a small bowl, beat cream cheese at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Add milk, beating until smooth.
© 2009, Carrie. All rights reserved.