Red Velvet Pound Cake

Flavorful moist red velvet pound cake with a homemade cream cheese drizzle and pecan topping!  Sounds good right?  This cake recipe is perfect for holidays, potlucks, or simply for an after dinner dessert at home.

Red Velvet Traditionally a red, red-brown, crimson or scarlet colored cake made with cocoa.  A "velvet" cake, a soft and velvety crumb cake, came to be served as a fancy dessert in contrast to what had been the more common courser-crumbled cake.
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 70 mins
Total Time: 90 mins
Ingredients
  • 3 cup all-purpose flour (sifted)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cup unsalted butter (3 sticks)
  • 3 cup granulated sugar
  • 6 eggs (room temperature)
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup hot coffee (black)
  • 1/2 cup buttermilk
  • 1 tsp distilled white vinegar
  • 1 oz red food coloring
    • Cream Cheese Drizzle
  • 2 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1/4 cup milk (more or less)
  • chopped pecans for garnish (optional)
Instructions
  1. Preheat oven to 325° . Grease and flour your bundt pan and set aside.
  2. In a large bowl whisk/sifted flour, baking powder, salt, and cocoa powder then set aside.
  3. In a large mixing bowl, on medium-low speed cream together the softened butter and sugar
  4. Mix in eggs one at a time
  5. Mix in vanilla extract, sour cream, and coffee. (Batter will look a little crazy but it will get better)
  6. In a separate small bowl stir together buttermilk, vinegar, and red food coloring
  7. Add dry ingredients to the sugar mixture, alternating with the buttermilk mixture beginning and ending with dry ingredients. Mix and combine until batter is fluffy (Do not over mix!!) The cake may not appear as bright red but will get darker while baking.
  8. Spoon batter evenly into bundt pan, tap pan on counter 1-2 times to release any air bubbles.
  9. Bake for 60-70 minutes. Check on the cake at the one hour mark and then every 3 minutes after that to prevent over baking. Insert toothpick to test, there should be a few crumbs clinging(cake will continue to cook as it cools)
  10. Remove from the oven and place on a cooling rack to finish cooling (at least 30-40 minutes)
  11. When the cake has cooled and the pan is cool enough to touch, gently remove cake by flipping onto plate or cooling rack and let cool completely.
  12. Mix together all glaze ingredients until smooth. Drizzle the glaze over the cake and top with chopped pecans if desired.
Recipe Notes

  • I like to cut a thin layer off the bottom so that the cake can lay flat and also to use some of the crumbs for garnishing