The Timeless Allure of Red Velvet Pound Cake

There are some desserts that evoke an immediate sense of nostalgia, a comforting whisper of childhood birthdays or cherished family gatherings. For me, Red Velvet Pound Cake is one such treasure. I still remember the first time I encountered its dramatic crimson hue, a stark contrast to the pale, unassuming cakes I was accustomed to. It felt like a secret, a delicious indulgence reserved for special occasions. The aroma that wafted from my grandmother’s kitchen as this masterpiece baked – a sweet, faintly cocoa-scented symphony – was utterly intoxicating, promising a cake that was not only visually stunning but also wonderfully rich and decadent.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes (plus cooling)
• Servings: 12
• Yield: 1 loaf cake
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

This recipe relies on classic pound cake foundations, elevated by the signature red velvet flair. The key is in the precise balance of ingredients, ensuring a tender crumb and vibrant color.

• For the Cake:
  • 1 ½ cups Crisco shortening
  • 3 cups granulated sugar
  • 7 large eggs
  • 3 cups all-purpose cake flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¼ teaspoon salt
  • 1 (2-ounce) bottle red food coloring
• For the Frosting:
  • ½ cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) box 10x confectioners’ sugar

Equipment Needed

To bring this exquisite Red Velvet Pound Cake to life, you’ll want to have the following essential tools at the ready:

• A large mixing bowl
• A medium mixing bowl
• An electric mixer (stand mixer or hand mixer)
• A rubber spatula or wooden spoon
• Measuring cups and spoons
• A 9×5 inch loaf pan
• An oven
• A wire cooling rack

Instructions

Crafting a perfect Red Velvet Pound Cake is a journey of careful preparation and patient baking. Follow these steps diligently for a cake that will undoubtedly impress.

1. Prepare the Pan and Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Grease and flour your 9×5 inch loaf pan, ensuring that all surfaces are well-coated to prevent sticking. For extra security, you can also line the bottom with parchment paper.
2. Cream the Shortening and Sugar: In the large mixing bowl, combine the 1 ½ cups of Crisco shortening and 3 cups of granulated sugar. Using your electric mixer, cream these ingredients together until the mixture is light and fluffy. This aeration is crucial for a tender pound cake.
3. Incorporate the Eggs: Add the 7 large eggs to the creamed mixture, one at a time. Ensure that each egg is thoroughly beaten into the batter before adding the next. This gradual addition helps to emulsify the fat and liquid, creating a stable batter.
4. Combine Dry Ingredients: In the medium mixing bowl, whisk together the 3 cups of cake flour, ¼ teaspoon of salt, and the red food coloring. Ensure the food coloring is evenly distributed throughout the flour mixture. This ensures a uniform red hue throughout the cake.
5. Add Flavorings and Alternating Ingredients: Stir in the 1 teaspoon of vanilla extract and the 1 teaspoon of almond extract into the wet ingredients. Now, begin to add the flour mixture to the wet ingredients, alternating with any other liquid ingredients that might be called for in a more complex recipe (though this specific recipe integrates them through the food coloring in the dry ingredients). Mix until just combined. Do not overmix at this stage, as it can develop the gluten too much and result in a tough cake.
6. Pour into Pan and Bake: Pour the red velvet batter into your prepared loaf pan. Spread it evenly with a spatula.
7. Bake the Cake: Place the loaf pan in the preheated oven. Bake for 1 hour and 15 minutes.
8. Check for Doneness: To test if the cake is done, insert a wooden skewer or toothpick into the center. If it comes out clean, the cake is ready. If there is wet batter on the skewer, continue baking for an additional 5-10 minutes, checking again.
9. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, invert the cake onto a wire cooling rack to cool completely. It is essential that the cake is entirely cool before frosting.
10. Prepare the Frosting: While the cake cools, prepare the frosting. In a clean mixing bowl, combine the ½ cup of softened butter and 3 ounces of softened cream cheese. Beat these together until smooth and creamy.
11. Add Vanilla and Confectioners’ Sugar: Stir in the 1 teaspoon of vanilla extract. Gradually add the 1 (16-ounce) box of 10x confectioners’ sugar, mixing until the frosting reaches a smooth, spreading consistency. You may need to add a tiny bit more confectioners’ sugar if it’s too thin, or a teaspoon of milk if it’s too thick.
12. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top.

Expert Tips & Tricks

To elevate your Red Velvet Pound Cake from delicious to truly extraordinary, consider these professional insights:

• Room Temperature is Key: For both the cake batter and the frosting, ensuring your butter, cream cheese, and eggs are at room temperature is paramount. This allows them to emulsify properly, creating a smoother batter and a lighter cake texture. Cold ingredients can lead to a dense, uneven crumb.
• The Power of Cake Flour: Using cake flour is a deliberate choice in this recipe. Its lower protein content results in a more tender and delicate crumb compared to all-purpose flour. If you only have all-purpose flour, you can make your own cake flour by removing 2 tablespoons of flour per cup and replacing it with 2 tablespoons of cornstarch, then sifting together.
• Don’t Overmix: I cannot stress this enough for pound cakes. Overmixing develops the gluten in the flour, which can make your cake tough and rubbery. Mix until ingredients are just combined, especially after adding the flour.
• Consistent Red Color: The 2-ounce bottle of red food coloring is substantial, and it’s important to ensure it’s well-distributed. Whisking it into the flour mixture first helps achieve a uniform color without streaks. For a more intense red, you can opt for a gel food coloring, but be mindful that it’s more concentrated.
• Cooling is Crucial: Attempting to frost a warm cake is a recipe for disaster. The frosting will melt and slide right off. Patience is a virtue here; allow the cake to cool completely on a wire rack before you even think about applying the frosting.

Serving & Storage Suggestions

This stunning Red Velvet Pound Cake is a showstopper on its own, but it can be beautifully complemented. Serve slices at room temperature to best appreciate its texture and flavor. For a touch of elegance, a dusting of confectioners’ sugar or a few fresh berries can add visual appeal.

For storage, wrap the frosted cake tightly in plastic wrap, and then in foil, to prevent it from drying out. It can be kept at room temperature for up to 3 days. If you live in a warm climate or want to keep it for longer, refrigerate it for up to a week. Allow refrigerated cake to come to room temperature for about 30 minutes before serving for optimal texture. This cake also freezes beautifully; wrap it very tightly in plastic wrap and then in a layer of aluminum foil, and it will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of this decadent Red Velvet Pound Cake. Please note that these values are approximate and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	829.6 kcal
Calories from Fat
Total Fat	39 g	60%
Saturated Fat	15.2 g	75%
Cholesterol	151.5 mg	50%
Sodium	165.9 mg	6%
Total Carbohydrate	115 g	38%
Dietary Fiber	0.6 g	2%
Sugars	87.5 g	349%
Protein	7.1 g	14%

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for a little culinary creativity!

• Cream Cheese Frosting Variations: For a different flavor profile, consider adding a hint of lemon zest to the cream cheese frosting or a tablespoon of unsweetened cocoa powder for a richer, mocha-like frosting. You could also use a small amount of fruit puree, like raspberry, to add a subtle fruity note and color.
• Chocolate Chip Infusion: For an extra layer of indulgence, gently fold in ½ cup of mini chocolate chips into the batter before baking.
• Buttermilk Substitute: If you prefer a slightly tangier cake, you can substitute ½ cup of the liquid (if any were to be added beyond the food coloring in a more complex recipe) with buttermilk. However, in this specific formulation, the primary liquid comes from the food coloring, so direct substitution within the provided steps isn’t applicable without altering the base recipe.
• Nutty Addition: Toasted chopped pecans or walnuts can be incorporated into the batter for added texture and flavor.

FAQs

Q: Why is my Red Velvet Pound Cake dense?
A: This is often due to overmixing the batter after adding the flour, which develops the gluten too much, or not creaming the shortening and sugar sufficiently at the beginning.

Q: My cake isn’t as red as I expected. What went wrong?
A: Ensure you are using a good quality red food coloring, and that it’s fully incorporated into the flour. Gel food coloring can provide a more vibrant hue.

Q: Can I use butter instead of Crisco for the cake?
A: While butter adds a wonderful flavor, Crisco shortening is specifically used in traditional pound cakes to achieve a characteristic tender and moist crumb, and a lighter color. Substituting can alter the texture significantly.

Q: How do I prevent my pound cake from drying out?
A: Proper cooling, airtight storage, and not overbaking are key. Ensure the cake is completely cool before frosting, as this creates a protective layer.

Q: Can I make cupcakes from this recipe?
A: Yes, you can adapt this recipe for cupcakes. Fill liners about two-thirds full and reduce baking time to approximately 20-25 minutes, or until a toothpick comes out clean.

A Slice of Pure Joy

There’s a profound satisfaction in creating a cake that is as visually striking as it is delicious. This Red Velvet Pound Cake, with its deep ruby hue and rich, tender crumb, is a testament to the enduring appeal of classic baking. It’s a cake that whispers of celebration, of comfort, and of shared moments. I encourage you to bake this masterpiece, to experience the joy of its creation and the delight of its consumption. Serve it with a cup of strong coffee, a glass of cold milk, or even a dollop of fresh whipped cream, and savor every single bite. May it bring as much warmth and happiness to your table as it has to mine.