Red Velvet Pound Cake

1.2K
5 from 1 vote

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.

Join the Conversation

  1. 5 stars
    Thank you! I made this cake for a birthday party. It’s so pretty when sliced, tastes divine and melts in the mouth. Annoyingly, everyone else loved it too so there were no left overs for me. Next time I’m not sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close