RED VELVET POUND CAKE
Buttermilk keeps this crowd-pleasing cake perfectly moist. You can bake the loaf a couple of days in advance and finish with cream cheese frosting just before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Yield Makes 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Lightly brush a 9-by-5-inch loaf pan with butter; dust with cocoa powder, tapping out excess. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
- With an electric mixer on high speed, beat butter and granulated sugar until pale and fluffy, about 4 minutes. Scrape down sides of bowl. Reduce speed to medium; add eggs, one at a time, beating thoroughly after each addition and scraping down bowl as needed. Beat in 1/2 teaspoon vanilla and vinegar. Reduce speed to low; add flour mixture in 3 batches, alternating with buttermilk and starting and ending with flour mixture, until just combined. Add food coloring; beat until fully incorporated.
- Pour batter into prepared pan. Tap pan on counter; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour 20 minutes, tenting with foil if browning too quickly. Transfer pan to a wire rack and let cool 15 minutes, then turn cake out of pan onto rack and let cool completely. Cake can be stored, wrapped in plastic, at room temperature up to 2 days.
- When ready to serve, beat cream cheese with confectioners' sugar and remaining 1/4 teaspoon vanilla extract until smooth. Spread with a spatula over top of cake. Slice and serve.
RED VELVET POUND CAKE
This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.
Nutrition Facts : Calories 639 calories, Fat 30g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 281mg sodium, Carbohydrate 87g carbohydrate (67g sugars, Fiber 1g fiber), Protein 7g protein.
RED VELVET POUND CAKE
Make and share this Red Velvet Pound Cake recipe from Food.com.
Provided by HDMac
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Cream shortening, sugar and beat well, add eggs one at a time beating well after each addition.
- Add other ingredients alternating with milk and flavorings.
- Bake 1 hour and 15 minutes at 325 Soften the butter and cream cheese, beat well and add other ingredients until spreading consistency Ice cool cake.
Nutrition Facts : Calories 829.6, Fat 39, SaturatedFat 15.2, Cholesterol 151.5, Sodium 165.9, Carbohydrate 115, Fiber 0.6, Sugar 87.5, Protein 7.1
RED VELVET POUND CAKE
Make and share this Red Velvet Pound Cake recipe from Food.com.
Provided by motherof4boys
Categories Dessert
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- CAKE: Cream sugar, shortening, vanilla, food coloring and eggs.
- Add dry ingredients and milk.
- Bake in large and floured tube pan for 1-1/2 hours at 275 degrees.
- Turn out of pan to cool.
- ICING: Cream together cream cheese, sugar, vanilla and butter.
- Spread over cooled cake.
Nutrition Facts : Calories 965.9, Fat 47, SaturatedFat 20.7, Cholesterol 249.9, Sodium 358.5, Carbohydrate 125.7, Fiber 3, Sugar 85.1, Protein 14.4
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