Red Velvet Pound Cake Best Recipes

RED VELVET POUND CAKE

Ingredients:

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs, room temperature
• 2 bottles (1 ounce each) red food coloring
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 3-1/4 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup 2% milk
• ICING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter or margarine, softened
• 1/2 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar
• 1/2 cup chopped pecans, toasted

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.

RED VELVET SWIRL POUND CAKE

Ingredients:

• 3 cups sifted cake flour
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3 cups sugar
• 6 large eggs
• 1 cup whipping cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1/3 cup milk chocolate, morsels melted
• 1 1/4 teaspoons liquid red food coloring
• 3 cups powdered sugar
• 9 tablespoons whipping cream
• salt, a pinch
• edible white glitter

Steps:

• Preheat oven to 350°.
• Sift together flour and 3/4 teaspoon salt in a bowl.
• In a large mixing bowl, beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar; beat at medium speed 5 minutes or until light and fluffy.
• Add eggs, one at a time, beating just until yellow disappears.
• Gradually add 1/2 of flour mixture to butter mixture, beating at low speen.
• Add 1 cup cream and extracts, beating just until blended.
• Add remaining flour mixture, beating just until blended.
• Scrape down sides of bowl; increase speed to med-high and beat 5 minutes (batter will become very creamy and satiny).
• Reserve 1 1/2 cups batter.
• Pour remaining batter into greased and floured 10-inch tube pan.
• Add melted chocolate and food coloring to reserved batter; stir until blended.
• Add to batter in pan in 2 batches, using a spoon to swirl the batters.
• Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on wire rack 30 minutes.
• Run a knife around edges to loosen cake; cool completely in pan.
• Whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake.
• Let stand 15 minutes; sprinkle with glitter.

JAN'S RED VELVET SWIRL POUND CAKE

Ingredients:

• 1 ½ cups unsalted butter, at room temperature
• 1 (8 ounce) package cream cheese, at room temperature
• 3 cups white sugar
• 1 ½ teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking powder
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 2 tablespoons red velvet emulsion (such as Lorann®)

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy. Mix vanilla extract, salt, and baking powder into the creamed mixture. Beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
• Remove 2 cups batter and place in a separate bowl. Stir in cocoa powder and red velvet emulsion. Pour 1/2 the plain batter into the prepared pan. Add 1/2 the red velvet batter and swirl with a knife. Repeat with remaining plain batter and red velvet batter, swirling gently.
• Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, about 90 minutes.