Buttermilk Red Velvet Pound Cake Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour three 8-inch round cake pans.
• Cream together butter and sugar with electric mixer until fluffy.
• Add the eggs, one at a time and beat well after each.
• Make a paste with the food coloring and cocoa.
• (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
• Add this paste to the butter/sugar mixture.
• Sift together the flour, salt and baking soda.
• Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
• (Begin and end with dry ingredients).
• After last addition of flour mixture, stir in vanilla and vinegar.
• Beat for another minute and then divide into 3 prepared pans.
• Bake for about 35 minutes, or until done.
• Cool for 10 minutes and then remove from pan to wire rack to cool completely.
• To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
• This will take about 10 minute.
• Remove from heat and allow to cool completely.
• Meanwhile, cream together the butter, sugar and vanilla.
• Beat until it is very light and fluffy, about 10 minutes.
• When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
• Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.