Red Velvet Pound Cake

Red Velvet Pound Cake

Ingredients

Dry Ingredients:

• 2½ cups (312g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients:

• 1 cup (226g) unsalted butter, softened
• 2½ cups (500g) granulated sugar
• 4 large eggs, room temperature
• 1 cup (240ml) buttermilk, room temperature
• 1 tbsp white vinegar
• 1 tbsp vanilla extract
• 2 tbsp red food coloring (liquid or gel)

Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.

Sift dry ingredients together: flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (3–5 minutes).

Add eggs one at a time, beating well after each addition.

Mix wet ingredients: In a separate bowl, combine buttermilk, vinegar, vanilla, and red food coloring.

Combine all: Alternate adding the dry ingredients and wet ingredients to the creamed butter mixture, starting and ending with the dry. Do not overmix.

Pour into pan and smooth the top. Bake for 60–75 minutes or until a toothpick inserted comes out clean.

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

Ingredients

• 8 oz (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 3–4 cups (360–480g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Beat cream cheese and butter together until smooth and creamy.

Add vanilla and salt.

Gradually add powdered sugar, 1 cup at a time, until your desired consistency is reached (thicker for piping, thinner for drizzling).

Once the cake is fully cooled, frost or drizzle generously.