Red Velvet Pound Cake
If you're looking for an easy Red Velvet Pound Cake, this decadent dessert with a smooth cream cheese filling is a must-try. Topped with a light vanilla glaze and baked until soft and moist, it's the perfect cake for holidays, birthdays, or any time you want a special treat!
Ingredients
Cake:
- 1½ cups unsalted butter (softened to room temperature)
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon distilled white vinegar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 3 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup whole buttermilk
- 1 (1 ounce) bottle liquid red food coloring (see note below)
Filling:
- 1 (8 ounce) package cream cheese (softened to room temperature)
- ⅓ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla bean paste (or vanilla extract)
Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla bean paste (or vanilla extract)
Instructions
For Cake:
- Preheat the oven to 350℉. Grease a 12-15 cup bundt cake pan with cooking spray and then dust with flour. Set aside.
- In a large bowl, beat the butter and sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 3-4 minutes, stopping to scrape the sides of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vinegar and vanilla.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda. Gradually add the flour mixture to the butter mixture and alternate with buttermilk, beginning and ending with the flour mixture, beating until just combined after each addition.
- Stir in food coloring and spread about ½ of the mixture into the bottom of prepared pan.
- For the filling: in another medium bowl, beat the cream cheese and sugar with a mixer at medium speed until smooth. Add egg and vanilla, beating until well combined. Spoon the filling on top of the batter in pan. Spread remaining batter onto the filling, making sure to cover it completely.
- Bake until a toothpick inserted into the center of cake comes out mostly clean, about 60-75 minutes. Let cool in pan for 10 minutes, then remove from pan and let cool completely on a wire rack.
For the Glaze:
- In a small bowl, whisk the powdered sugar, heavy cream, and vanilla until smooth. Drizzle or spread onto cooled cake.
Notes
- Liquid food coloring will turn this cake a vibrant, 'red velvet' color. Gel food coloring will not work, as it turns the cake a brownish color.
- Store leftover cake in an airtight container or bag in the refrigerator for up to 3 days.
- To freeze: wrap the cooled cake tightly in plastic wrap and then in a layer of aluminum foil. Place in a freezer-safe container or bag in the freezer for up to 3 months. When ready to serve, let thaw completely in the refrigerator.
- Recipe from Paula Deen's Holiday Baking magazine - 2017.