Description
A moist and tender red velvet pound cake with a hint of cocoa, topped with a silky cream cheese glaze. Perfect for special occasions or as an indulgent treat.
Ingredients
Scale
- 3/4 cup (160g) canola or vegetable oil
- 1/2 cup (110g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring
- 2 1/2 cups (300g) all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
- In a large bowl, whisk together oil, melted butter, and sugar until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in buttermilk, vanilla extract, vinegar, and red food coloring.
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once cooled, drizzle with cream cheese glaze and serve.
Notes
For the cream cheese glaze, beat together 4 oz softened cream cheese, 2 cups powdered sugar, 3 tbsp milk, and 1/2 tsp vanilla extract until smooth. Adjust consistency with additional milk or powdered sugar as needed. Optional: fold in 1 cup mini chocolate chips into the batter before baking for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 637
- Sugar: 45g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Red Velvet, Pound Cake, Dessert, Cream Cheese Glaze
