Red Velvet Pound Cake

Red velvet pound cakeOver the weekend, I made a red velvet pound cake for the New Year's potluck dinner I was attending.  It was so decedent and delicious, I had to share. 

The recipe is from The Glass Onion in Charleston, SC.  One of the owners is a good friend of my brother and sister in law.  This year, The Glass Onion published a cook book and it was one of my Christmas presents.  Sarah, the owner my brother knows, is magic with cakes.  I still think about the pound cakes she made for my sister in law's medical school graduation party.  The entire cook book is chock full of yummy Southern dishes that I can't wait to sample.

Red Velvet Pound Cake

Soften butter, for pan

2 1/2 cups sugar

8 large eggs

1 14 oz. can condensed milk

1 tablespoon vanilla extract

2 teaspoons kosher salt

1 pound unsalted butter, melted

2 1/4 cups cake flour

3/4 cup unsweetened cocoa powder, plus a little for the pan

2 teaspoons baking powder

1/2 cup red food coloring

Cream Cheese Frosting (see recipe below)

Preheat oven to 350 degrees. 

Grease a Bundt pan with softened butter and dust with cocoa powder.

Combine sugar, eggs, condensed milk, vanilla and salt in a food processor; mix until combined.  While running, pour butter into food processor bowl and continue running until thoroughly combine.  Pour this mixture into a large mixing bowl.  Sift flour, cocoa powder and baking powder into the egg mixture, whisking as you go.  Add red food coloring; whisk to combine.  Pour batter into pan.

Bake until a toothpick inserted into the center comes out clean, about 1 1/2 hours.  (Mine was done in 1 hour and 18 minutes.  My oven bakes hot and I feel it could of been pulled out of the oven at 1 hour and 15 minutes.  My point, is keep an eye on it!)  Remove from oven and allow to cool 10 minutes.  Release from pan onto serving platter.  Allow to cool thoroughly.

To frost:  Refrigerate cake until cold (to reduce crumbs).  Once cold, remove the cake and apply a thin layer of Cream Cheese Icing using an icing spatula.  Return cake to refrigerator until frosting hardens.  Remove cake and apply remaining frosting.  Slice while cold but cake best served at room temperature.  Yield is 16 to 20 servings.

Cream Cheese Icing

24 ounces of cream cheese, softened

15 tablespoons unsalted butter, softened

2 1/4 cups powdered sugar, sifted

2 tablespoons vanilla extract

2 tablespoons fresh lemon juice

Combine the cream cheese and butter in a large bowl.  Beat with a mixer until smooth and fluffy, 2 to 3 minutes.  Add sugar, vanilla and lemon juice.  Mix on low speed until combined.  Icing can be made in advance and refrigerated. Bring back to room temperature before using.

Red velvet decoratedI didn't think the original looked festive so I decorated mine.  Not my best effort but I was running out of time.  Enjoy!

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