Red Velvet Pound Cake
There’s something simply divine about a slice of Red Velvet Pound Cake. This dessert is not just a treat for the taste buds; it’s a visual delight that captures the spirit of celebration in every bite. The rich, velvety texture combined with the classic chocolate flavor makes it a standout option for any occasion. Whether you’re hosting a party, celebrating a birthday, or just indulging on a cozy afternoon, this cake delivers satisfaction like no other.
Why It Deserves a Spot
Red Velvet Pound Cake deserves a place in your dessert repertoire for several compelling reasons. First, its striking red hue makes it an eye-catching centerpiece that adds a pop of color to any dessert table. Second, the flavor is a perfect balance of sweet and subtly chocolatey, making it a hit for both chocolate lovers and those who prefer a lighter dessert. Lastly, it’s incredibly easy to whip together, thanks to a few shortcut ingredients that yield impressive results without hours in the kitchen.
What’s in the Bowl
To create this exquisite Red Velvet Pound Cake, you’ll need the following ingredients:
- 4 large eggs – These provide structure and moisture.
- 1 box red velvet cake mix – The base of our cake, offering that signature color and flavor.
- 1 (3.4-ounce box) instant chocolate pudding mix, dry – Adds richness and enhances the chocolate flavor.
- 1 teaspoon vanilla extract – A touch of vanilla rounds out the flavors beautifully.
- 1 cup milk – Ensures a moist and tender crumb.
- 1 cup vegetable oil – Keeps the cake moist and adds richness.
- 2 ounces cream cheese, softened – For the delightful cream cheese glaze.
- 2 tablespoons salted butter, room temperature – Adds flavor and creaminess to the glaze.
- 1/2 teaspoon vanilla extract – For an extra layer of flavor in the glaze.
- 1 cup powdered sugar – Sweetens the glaze to perfection.
What’s in the Gear List
Before diving into the baking process, make sure you have the right tools on hand:
- Mixing bowls – You’ll need a large bowl for the cake batter and a smaller one for the glaze.
- Electric mixer – A hand or stand mixer will make the process smooth and easy.
- Rubber spatula – For scraping down the sides of your mixing bowl and folding in ingredients.
- Loaf pan – A standard 9×5 inch loaf pan is perfect for this recipe.
- Cooling rack – Essential for allowing the cake to cool evenly.
Red Velvet Pound Cake: How It’s Done
Now that you have your ingredients and tools ready, let’s get baking!
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step ensures that your cake bakes evenly from the moment it goes in.
Step 2: Prepare the Loaf Pan
Grease your loaf pan with a little vegetable oil or non-stick spray to prevent sticking. For added assurance, you can also line the bottom with parchment paper.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat the 4 large eggs, 1 cup milk, 1 cup vegetable oil, and 1 teaspoon vanilla extract together until well combined. This will create a light and airy base for your cake.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the red velvet cake mix and instant chocolate pudding mix. This mixture will form the foundation of your cake’s flavor and texture.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet ingredients, mixing on medium speed until just combined. Be careful not to over-mix; a few lumps are perfectly fine!
Step 6: Pour into the Pan
Pour the batter into the prepared loaf pan, smoothing the top with your spatula for an even bake.
Step 7: Bake
Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen during this time will be absolutely heavenly!
Step 8: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer it to a cooling rack to cool completely.
Step 9: Prepare the Cream Cheese Glaze
While the cake cools, prepare the glaze. In a small bowl, beat together the 2 ounces of softened cream cheese, 2 tablespoons salted butter, 1/2 teaspoon vanilla extract, and 1 cup powdered sugar until smooth and creamy.
Step 10: Drizzle and Serve
Once the cake is completely cool, drizzle the cream cheese glaze over the top. Allow it to set for a few minutes before slicing.
Fit It to Your Goals
This Red Velvet Pound Cake is versatile and can fit into various dietary preferences:
- Gluten-free option – Substitute the red velvet cake mix with a gluten-free cake mix.
- Lower sugar option – Use a sugar substitute in the glaze to reduce sugar intake.
- Vegan option – Replace eggs with flaxseed meal and use a plant-based milk and oil.
- Add-ins – Consider adding chocolate chips or walnuts for an extra crunch.
Troubles You Can Avoid
Baking can sometimes be tricky, but here are some common pitfalls to avoid:
- Overmixing the batter – This can lead to a dense cake. Mix until just combined.
- Not checking for doneness – Always use the toothpick method to ensure your cake is fully baked.
- Underestimating cooling time – Let the cake cool completely before glazing; otherwise, the glaze will run off.
- Skipping the greasing step – This can lead to a cake that sticks to the pan, making it difficult to remove.
Refrigerate, Freeze, Reheat
If you find yourself with leftover Red Velvet Pound Cake, here’s how to store it:
- Refrigerate – Store in an airtight container in the fridge for up to a week.
- Freeze – Wrap slices in plastic wrap and aluminum foil before freezing for up to three months.
- Reheat – Enjoy at room temperature, or microwave for a few seconds to warm it up slightly.
Red Velvet Pound Cake FAQs
Can I use homemade red velvet cake mix?
Absolutely! If you prefer homemade, you can create your own red velvet cake mix using flour, cocoa powder, baking powder, and a few other ingredients for a more personalized touch.
How do I know when my cake is done baking?
The best way to check is by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready.
Can I make this cake ahead of time?
Yes, this cake keeps well and can be made a day in advance. Just store it properly to maintain freshness.
What can I serve with Red Velvet Pound Cake?
This cake pairs beautifully with a scoop of vanilla ice cream, fresh berries, or even a dollop of whipped cream for an extra indulgent treat.
Serve & Enjoy
Now that you’ve baked this stunning Red Velvet Pound Cake, it’s time to slice, serve, and savor every morsel. Whether you enjoy it plain or adorned with your favorite accompaniments, this cake is bound to impress. Its moist texture and delightful flavors will have everyone coming back for seconds. So gather your loved ones, brew some coffee or tea, and let the deliciousness unfold.
Every bite of this Red Velvet Pound Cake is a celebration of flavor, texture, and the joy of baking. Happy baking!
Red Velvet Pound Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease your loaf pan with vegetable oil or non-stick spray.
- Step 3: In a large mixing bowl, beat together the eggs, milk, vegetable oil, and vanilla extract until well combined.
- Step 4: In another bowl, whisk together the red velvet cake mix and instant chocolate pudding mix.
- Step 5: Gradually add the dry mixture to the wet ingredients, mixing on medium speed until just combined.
- Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 7: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Let the cake cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
- Step 9: Prepare the glaze by beating together cream cheese, butter, vanilla extract, and powdered sugar until smooth.
- Step 10: Drizzle the cream cheese glaze over the cooled cake and allow it to set before slicing.
Notes
- For a gluten-free option, substitute the cake mix with a gluten-free variety.
- Store leftovers in an airtight container in the fridge for up to a week.
- Consider adding chocolate chips for extra flavor and texture.
