Red Velvet Pound Cake
This rich and velvety red velvet pound cake combines classic chocolatey flavors with a vibrant red color, making it a showstopper for any occasion.
Equipment
- Mixing Bowl
- Loaf Pan
- Hand Mixer
Ingredients
Dry Ingredients
- 2.75 cups All-purpose flour
- 3 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
Wet Ingredients
- 1.75 cups Granulated sugar
- 0.5 cup Canola or vegetable oil
- 0.5 cup Unsalted butter, softened
- 3 large Eggs, at room temperature
- 1-2 tablespoons Red food coloring
- 1 tablespoon Pure vanilla extract
- 1 teaspoon Distilled vinegar
- 1 cup Buttermilk
- 1 cup Mini chocolate chips (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease a 9×5 inch loaf pan with non-stick spray or butter and flour it lightly.
- Step 3: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- Step 4: In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Step 5: Add the eggs one at a time, mixing well after each addition. Stir in the red food coloring, vanilla extract, and vinegar.
- Step 6: Gradually add the dry mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined.
- Step 7: If using, gently fold in the mini chocolate chips.
- Step 8: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean.
- Step 9: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
For best results, ensure butter is softened, use room temperature eggs, and do not skip the vinegar for the perfect rise.