07/21/2026
Red Velvet Pound Cake
Ingredients:
3 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
1 cup buttermilk, room temperature
½ cup sour cream
1 Tbsp vanilla extract
2 Tbsp red food coloring (liquid or gel)
1 tsp white vinegar
For the Glaze (optional):
2 cups powdered sugar
2–3 Tbsp milk or heavy cream
1 tsp vanilla extract
(Optional) cream cheese glaze: substitute 2 oz cream cheese softened + 1 Tbsp butter for richer flavor
Instructions:
Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.
Mix dry ingredients: In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
Cream butter & sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
Combine wet ingredients: In a small bowl, mix buttermilk, sour cream, vanilla, red food coloring, and vinegar.
Alternate mixing: Add dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture. Begin and end with flour mixture. Mix until just combined.
Bake: Pour into prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Glaze: Whisk glaze ingredients until smooth, then drizzle over cooled cake.
