I Do the Best Imitation of Myself

Red Velvet Pound Cake with Cream Cheese Frosting June 13, 2011

Filed under: Desserts — lizzyroo @ 6:24 pm
Tags: ,

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
Cream the butter (that has been at room temperature for 3 hours) and shortening on medium-high speed in a large bowl. Gradually add sugar and mix until fluffy:
Add eggs one at a time, beating until smooth after each addition
  • 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.
Sift dry ingredients together in a medium bowl. Add to batter alternately with milk, beginning and ending with dry ingredients.
  • 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.
Stir in vanilla and food coloring
Next, you need to grease and flour the pan. To me, a properly greased and floured pan is a beautiful thing. Apply some shortening to a pound cake pan with a paper towel. Scoop some flour into the pan and beat the pan to death over a sink until the pan is coated in a thin layer of flower.
Bake at 300 degrees for 1 hour, 20 minutes. Turn the oven off and leave the cake in the oven for ten minutes. Take the cake out to cool for 15 minutes before cooling it on a cake safe on a cooling rack.
Okay, now for the frosting:
  • 1 stick softened butter
  • 8 oz. cream cheese
  • 1 lb. powdered sugar
  • 1 teaspoon vanilla
Cream butter and cream cheese on high speed. Add powdered sugar gradually on medium speed. Add vanilla.
When you frost the cake, first brush off excess crumbs. I decided to create a flat layer of frosting by dipping a knife in warm water and smoothing the already applied frosting over the cake. I had a little bit of fun with my cake decorating kit:
Happy baking!

One Response to “Red Velvet Pound Cake with Cream Cheese Frosting”

  1. kaylesx Says:

    You know how excited I get by your red velvet cake. Or any red velvet cake, really. Thanks for causing uncontrollable cravings!

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