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red velvet pound cake recipe
- Total Time: 88 minutes
- Yield: 10–12 slices 1x
- Diet: General (Vegetarian, Gluten-Free Option, Dairy-Free Option)
Description
This easy red velvet pound cake recipe promises a delightful blend of moist crumb and signature vibrant color, making every slice a treat. It’s a family-friendly showstopper perfect for gatherings or a cozy evening.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons (10ml) alcohol-free vanilla extract
- 3 cups (360g) all-purpose flour
- 2 tablespoons (15g) unsweetened cocoa powder
- 1 teaspoon (5g) baking soda
- 0.5 teaspoon (3g) salt
- 1 cup (240ml) buttermilk
- 1 tablespoon (15ml) white vinegar
- 1 tablespoon (15ml) red food coloring
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 160°C (325°F). Thoroughly grease and flour a 10-cup bundt pan, coating all crevices.
- Cream Butter and Sugar: Cream 1 cup (226g) softened butter and 2 cups (400g) sugar with an electric mixer for 3-5 minutes until light and fluffy. Add 4 large eggs one at a time, beating well after each. Stir in 2 teaspoons (10ml) vanilla extract and 1 tablespoon (15ml) red food coloring until uniform and vibrant.
- Combine Buttermilk and Baking Soda: In a small bowl, combine 1 cup (240ml) buttermilk and 1 teaspoon (5g) baking soda, stirring to mix well.
- Mix Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry mixture to the creamed butter, alternating with the buttermilk mixture. Begin and end with dry ingredients, mixing until just combined (do not overmix). Pour the batter evenly into your prepared bundt pan and gently tap the pan on the counter a few times to release air bubbles.
- Bake and Cool Cake: Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. If browning too quickly, tent loosely with foil. Cool in the pan on a wire rack for 15-20 minutes, then invert onto the rack to cool completely. The cake must be completely cool before any glaze.
Notes
For a slightly healthier take, use organic ingredients or natural food coloring (beet or pomegranate-derived). For dietary needs, swap all-purpose flour for a 1:1 gluten-free baking blend, use plant-based milk + vinegar for buttermilk (dairy-free), and vegan butter sticks. Baking-specific sugar substitutes can be used to reduce sugar. Ensure eggs and butter are at room temperature for smooth blending, and use unsweetened natural cocoa powder for true flavor. Check freshness dates for baking soda and buttermilk.
- Prep Time: 20 minutes
- Cook Time: 68 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100 g)
- Calories: 410 calories
- Sugar: 35 g
- Sodium: 130 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 75 mg