Red Velvet Pound Cake
Indulge in the rich, velvety goodness of Red Velvet Pound Cake with cream cheese frosting – a perfect treat for any occasion!
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 cup buttermilk
- 1 tablespoon red food coloring or as desired
- 1 teaspoon vinegar white or apple cider vinegar
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
Cream the Butter and Sugar:
- In a large bowl, beat the softened butter and sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the Eggs and Vanilla:
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Add Food Coloring and Vinegar:
- Stir in the red food coloring until the batter is evenly colored. Then, add the vinegar and mix well.
Pour and Bake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Notes
Nutrition Information (Per Serving):
- Calories: 350 kcal
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 160mg
- Carbohydrates: 47g
- Fiber: 1g
- Sugar: 34g
- Protein: 4g
- Vitamin A: 8% DV
- Calcium: 2% DV
- Iron: 5% DV