Red Velvet Pound Cake Best Recipes

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RED VELVET POUND CAKE

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Red Velvet Pound Cake image

This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 18

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.

Nutrition Facts : Calories 639 calories, Fat 30g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 281mg sodium, Carbohydrate 87g carbohydrate (67g sugars, Fiber 1g fiber), Protein 7g protein.

RED VELVET SWIRL POUND CAKE

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Red Velvet Swirl Pound Cake image

Make and share this Red Velvet Swirl Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

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.

Nutrition Facts : Calories 742.4, Fat 31, SaturatedFat 18.4, Cholesterol 190.1, Sodium 199, Carbohydrate 110.6, Fiber 0.7, Sugar 82.2, Protein 7.1

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