Nov 8 • Recipes
Red Velvet Pound Cake
For the Red Velvet Cake:
- 3/4 cup vegetable oil – Adds moisture to the cake for a soft crumb.
- 1/2 cup unsalted butter, softened – Provides richness and helps create a tender texture.
- 4 oz cream cheese, room temperature – Adds moisture and a subtle tang to the cake’s flavor.
- 2 cups granulated sugar – Sweetens the cake and enhances its flavor.
- 2 large eggs, brought to room temperature – Eggs provide structure and moisture.
- 1 cup buttermilk – Contributes to the cake’s tenderness and enhances flavor.
- 2 tsp vanilla extract – A key flavoring that balances the richness of the cake.
- 1 tsp white vinegar – Helps activate the baking soda for a light texture.
- 2 tbsp red food coloring – For that iconic, vibrant red hue.
- 2 ¼ cups all-purpose flour, scooped and leveled – The base of the cake, ensuring structure.
- 3 tbsp unsweetened cocoa powder – Adds a slight depth of flavor and the characteristic red velvet taste.
- 1 tsp baking soda – Helps the cake rise and gives it a light texture.
- 1/2 tsp salt – Enhances the overall flavor and balances the sweetness.
For the Cream Cheese Glaze:
- 4 oz cream cheese, room temperature – Adds creaminess and tang to the glaze.
- 2 cups (240g) powdered sugar – Provides sweetness and thickens the glaze.
- 3 tbsp milk – Helps achieve the right consistency for pouring.
- 1/2 tsp vanilla extract – Adds depth of flavor to the glaze.
Full recipe here: https://teachmehowtobake.com/red-velvet-pound-cake-recipe/
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Red Velvet Pound Cake
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