Red Velvet Pound Cake with Cream Cheese Frosting
Yields: 12–16 servings
Prep Time: 25 mins
Cook Time: 1 hr 15 mins
Total Time: ~2 hrs
Ingredients
For the Red Velvet Pound Cake:
2 1/2 cups (310g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cocoa powder (unsweetened)
1 cup (225g) unsalted butter, softened
2 cups (400g) granulated sugar
5 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional, for extra flavor)
1 tbsp red food coloring (gel or liquid)
1/2 cup (120ml) whole milk
1/2 cup (120ml) sour cream
1 tbsp white vinegar
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
1. Make the Red Velvet Pound Cake:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or a 9x5-inch loaf pan. You can also line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, almond extract (if using), and red food coloring.
In a separate small bowl, combine the milk, sour cream, and vinegar.
Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until smooth and fluffy.
Mix in the vanilla extract and a pinch of salt. Beat until fully combined.
If the frosting is too thick, add a little milk (1 tsp at a time) until you reach your desired consistency.
3. Assemble the Cake:
Once the cake is completely cooled, spread the cream cheese frosting over the top of the cake. You can frost the entire cake or just the top, depending on your preference.
For added decoration, you can sprinkle the top with red velvet cake crumbs or a dusting of cocoa powder for a beautiful finish.