Red Velvet Pound Cake
After two semi-successful cooking adventures, I am returning to the comfort of baking. Today’s recipe could be considered seasonal, but I really couldn’t care less.
Many people seem to be puzzled by the flavor of red velvet cake due to the fact that… well, they are eating red cake. The shocking truth is: every baker has their own definition of a “traditional” red velvet cake. Some claim that it is a glorified yellow cake, while others insist that cocoa is essential to its unique flavor. Yet, the red food coloring (and in some cases, the red color produced by beets http://bakecakery.com/2011/03/16/red-velvet-cake-with-beets/) allows bakers worldwide to get away with the lack of a universal red velvet flavor. Even the most disgusting cakes may be praised because they are red.
I hope that you find this version of red velvet cake to be neither puzzling nor disgusting, but a heavenly (holiday-themed?) pound cake with a hint of cocoa. I must also mention that this recipe is extremely easy, so try it! Here is what you will need for the pound cake:
- 1/2 cup shortening
- 2 sticks softened butter
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/4 cup cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking POWDER
- 1 cup milk
- 1 oz. (2 Tablespoons) red food coloring
- 1 teaspoon vanilla
- Liz Tip: Crack each egg into a ramekin first. This makes things easier if part of the shell finds its way into the white of the egg. It also prevents you from ruining a bowl of fluffy shortening, butter, and sugar if you end up with a rotten egg.
- Liz Tips: Even though flour is used in many recipes, it is actually difficult to measure correctly. The texture of flour allows it to be easily packed or fluffed. If you’re insane, you could weigh the flour. I usually stir the flour and then spoon it into the measuring cup.
- To every approximate measurer out there: please be precise when you bake. Fill up the measuring cup and then scrape off the excess by running a knife over the top.
- You need to be careful once you add flour. Flour contains gluten, which acts as a binding agent. You do not want to over-incorporate the flour. Stirring it until just combined will keep the cake from crumbling, but it will also produce a moist cake.
- 1 stick softened butter
- 8 oz. cream cheese
- 1 lb. powdered sugar
- 1 teaspoon vanilla