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:

• 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.

Steps:

• Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
• Add egg and vanilla, beating until combined; set aside.
• Preheat oven to 325°.
• Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
• In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vinegar and vanilla.
• In a medium bowl, combine flour, cocoa, salt, and baking soda.
• Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
• Spoon half the batter into prepared pan.
• Top evenly with cream cheese filling.
• Spoon remaining batter over filling.
• Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
• Let cool in pan for 10 minutes.
• Remove from pan, and cook completely on a wire rack.
• Garnish with powdered sugar, if desired.

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray.
• Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, food coloring and vanilla in a second medium bowl.
• Beat the granulated sugar, brown sugar and butter in a stand mixer with the paddle attachment (or a large bowl if using an electric hand mixer) on medium-high speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs one at a time until fully incorporated. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with the dry ingredients; mix until smooth. Scrape the batter evenly into the prepared pans.
• Bake until the cakes are slightly puffed, and a toothpick comes out clean when inserted in the centers, 20 to 25 minutes. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn them out onto the rack to cool completely.
• For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on high speed (or a large bowl if using a hand mixer) until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
• To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively. Refrigerate until ready to serve.

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.

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.

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.

Steps:

• To make Pecan Praline Powder:
• Prepare a jelly roll pan by lining with foil and buttering the bottom.
• Combine 1/2 cup water with 1/2 cup granulated sugar in a heavy bottomed skillet over high heat and cook until the mixture begins to turn a light caramel color (about 8 minutes). When sugar becomes caramel colored, quickly add 1/2 cup toasted chopped pecans and mix with a wooden spoon until nuts are covered with caramel.
• Take off heat and immediately pour mixture onto the buttered foil-lined jelly roll pan, spreading out the hot sugar-nut mixture. Allow it to cool. Once it cools completely, break it into pieces and pulverize in a food proccesor. Grind it a bit coarsely, so you can see nut bits, but that is a personal preference. Set aside. Makes about 2/3 cup.
• To Make Pound Cake: Preheat oven to 300 degree F.
• Grease, flour and sprinkle with finely chopped pecans (1/3 cup untoasted) a 10-inch tube pan.
• Cream together butter, shortening and sugar until fluffy. Blend in eggs one at a time, beating well after each addition.
• Add red food coloring and vanilla extract. In another bowl stir together flour, cocoa powder and baking powder.
• Beat flour mixture in three parts into creamed mixture, alternating with buttermilk. Begin and end with flour. Stir in chocolate chips and Pecan Praline Powder.
• Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until toothpick tests clean. Cool 15 minutes in pan, then invert onto serving plate and allow to cool completely before serving. Dust with cocoa powder or confectioners sugar for a pretty presentation.