Red velvet pound cake with a classic tangy, lightly chocolate flavor and tender crumb!”
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1½ cups unsalted butter (3 sticks) softened
- 3 cups granulated sugar
- 6 eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/4 cup prepared hot coffee (plain)
- 1/2 cup buttermilk
- 1 teaspoon distilled white vinegar
- 1 oz red food coloring
CREAM CHEESE ICING
- 1 oz cream cheese room temperature
- 1 cup powdered sugar
- 1/4 cup milk (may need more or less)
- 1/4 teaspoon vanilla extract
- salt pinch
- chopped pecans or walnuts garnish
Preheat oven to 325 F. Grease and flour a bundt pan. Set aside.
In a large bowl whisk/ sift flour, baking powder, salt, and cocoa powder. Set aside.
In a large bowl, on low speed, cream together butter and sugar.
Mix in eggs one at a time.
Mix in vanilla extract, sour cream, and coffee. (Batter will look weird, don’t be alarmed)
In a separate bowl stir together buttermilk, vinegar and food coloring.
Add dry ingredients to the sugar mixture, alternating with the buttermilk mixture until the batter is light, fluffy and well combined.
Spoon batter into prepared pan and give it a few shakes to release any air bubbles.
Bake for 70-80 minutes. Check on it at the 1 hour mark and then check it every 5 minutes after that to prevent over baking. (Cake should have moist crumbs clinging to the toothpick inserted in the center when done. This will result in a moist cake since the cake will continue to cook as it cools)
Remove from oven and place on a cooling rack to finish cooling.
When the pan is cool enough to touch, gently remove cake from pan and place on a cooling rack to finish cooling completely. (Trim off the bottom of cake so that it sits flat if desired)
Mix together glaze ingredients until silky.
Drizzle all of the glaze over the cake and top with nuts.
Let glaze firm up before slicing.
This cake has a delicate crumb. Be very careful not to over-bake.