Red Velvet Pound Cake with White Chocolate Glaze & Nut Crumble
Ingredients:
For the Red Velvet Pound Cake:
2 ½ cups (310g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups (340g) unsalted butter, softened
2 cups (400g) granulated sugar
5 large eggs
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1 oz (30g) red gel food coloring (or 2 tbsp liquid food coloring)
1 cup (240ml) buttermilk, at room temperature
1 tsp white vinegar
For the White Chocolate Glaze:
6 oz (170g) white chocolate, chopped
¼ cup (60ml) heavy cream
1 tsp vanilla extract
For the Nut Crumble:
½ cup (60g) chopped nuts (such as pecans, walnuts, or almonds)
2 tbsp unsalted butter, melted
¼ cup (50g) granulated sugar
¼ tsp cinnamon
Instructions:
For the Red Velvet Pound Cake:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan, or use baking spray with flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 4-5 minutes).
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a small bowl, combine the red food coloring and vinegar. Stir into the batter until fully incorporated.
Alternate adding the dry ingredients (flour mixture) and the buttermilk to the butter-sugar mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
For the White Chocolate Glaze:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t let it boil).
Remove from heat and add the chopped white chocolate. Stir until the chocolate is completely melted and smooth.
Stir in the vanilla extract and let the glaze cool slightly before drizzling over the cooled cake.
For the Nut Crumble:
In a small bowl, combine the chopped nuts, melted butter, sugar, and cinnamon. Toss to coat evenly.
Spread the nut mixture on a baking sheet lined with parchment paper.
Bake in the preheated oven at 325°F (163°C) for about 8-10 minutes, or until the nuts are golden brown and fragrant. Stir halfway through for even toasting.
Remove from the oven and let the nut crumble cool completely.
Assembling the Cake:
Drizzle the white chocolate glaze over the cooled red velvet pound cake.
Once the glaze has set a bit, sprinkle the nut crumble generously over the top.
Let the glaze set completely before slicing and serving.