Red Velvet Pound Cake

63

Red Velvet Pound Cake

If you do not have a Bundt pan, use 2 loaf pans

Ingredients

  • Cake Ingredients
  • 1 cup butter softened
  • 1/2 cup solid coconut oil
  • 2 1/2 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa
  • 1 tablespoon red food coloring

Instructions

  • How to:
  • Step 1
  • Preheat oven to 165°. Beat butter and coconut oil at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  • Step 2
  • Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Transfer 2 1/2 cups batter to a 2-qt. bowl; stir in cocoa and food coloring.
  • Step 3
  • Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 1/2 inches); top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.
  • Step 4
  • Bake at 325° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Drizzle Vanilla Glaze.

Notes

Vanilla Glaze
Ingredients
2 1/2 cups powdered sugar
3 tablespoons plus 1 tsp. milk
1 teaspoon vanilla extract
How to:
Whisk together powdered sugar, milk, and vanilla until smooth.

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