“Red velvet pound cake with a classic tangy, lightly chocolate flavor and tender crumb!”
Visual learner? Watch me make this red velvet pound cake from start to finish!
Red Velvet everythang!!! THIS red velvet cake is one of the most popular cakes on my blog. What is it about this flavor that makes people fall in love? I’m sure it’s the bold red color but mercy, I do believe it’s that delicate balance of tanginess and light chocolate. Get this ratio wrong, and that first bite will be devastating, heartbreaking, downright depressing I tell ya!
Today we’re going to be making a red velvet pound cake for Juneteeth that is anything but depressing.
Have you read my Juneteenth post? Check it out here and grab some Juneteenth recipes for your celebration while you’re at it! I’ve got you covered!
This year is my family’s first year celebrating Juneteenth. I’m so excited about adding this holiday to our extensive celebration lineup!
Red foods and drinks are a staple for Juneteenth, and most of you know how much I love me a good pound cake! I mean, hello there pound cakes. It was only natural that this red velvet pound cake graces my Juneteenth dessert table.
I’ll be sure to keep this pound cake in mind for the 4th of July, Christmas, Valentine’s Day, or any other festive holiday. She’s so freaking pretty!
How does this Red Velvet Pound Cake Taste?
This red velvet pound cake has very light tang and faint notes of chocolate, as red velvet should. I mean, after all, red velvet, IMO is simply a buttermilk chocolate flavor. Mild and gentle. This pound cake has such a light and tender crumb. Red velvet is NOTHING without the cream cheese glaze, so don’t skip it!
Do I have to use red food coloring?
If you want to get a bold red color, then food coloring is a must! I’ve tried MANY different types of natural food coloring, and most of them work great, except for red! I’ve yet to find a good, natural red food coloring that won’t turn brown after baking. If you’ve had success with a natural red food coloring brand, let me know!
Can I skip the Cream Cheese Glaze?
Have you ever eaten red velvet cake without the cream cheese frosting? You’ll discover that it’s a light flavor. The cream cheese glaze/frosting compliments so well. Don’t skip it if you want to get a real red velvet experience. Thankfully, the glaze is super simple!
Like most pound cakes, the texture and flavor of this red velvet pound cake gets better the next day! Make it a day before your event if you’re able. Of course, it’s amazing the first day as well!
Happy Juneteenth to all those celebrating!!!
Red Velvet Pound Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1½ cups unsalted butter (3 sticks) softened
- 3 cups granulated sugar
- 6 eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/4 cup prepared hot coffee (plain)
- 1/2 cup buttermilk
- 1 teaspoon distilled white vinegar
- 1 oz red food coloring
CREAM CHEESE ICING
- 1 oz cream cheese room temperature
- 1 cup powdered sugar
- 1/4 cup milk (may need more or less)
- 1/4 teaspoon vanilla extract
- salt pinch
- chopped pecans or walnuts garnish
- Preheat oven to 325 F. Grease and flour a bundt pan. Set aside.
- In a large bowl whisk/ sift flour, baking powder, salt, and cocoa powder. Set aside.
- In a large bowl, on low speed, cream together butter and sugar.
- Mix in eggs one at a time.
- Mix in vanilla extract, sour cream, and coffee. (Batter will look weird, don't be alarmed)
- In a separate bowl stir together buttermilk, vinegar and food coloring.
- Add dry ingredients to the sugar mixture, alternating with the buttermilk mixture until the batter is light, fluffy and well combined.
- Spoon batter into prepared pan and give it a few shakes to release any air bubbles.
- Bake for 70-80 minutes. Check on it at the 1 hour mark and then check it every 5 minutes after that to prevent over baking. (Cake should have moist crumbs clinging to the toothpick inserted in the center when done. This will result in a moist cake since the cake will continue to cook as it cools)
- Remove from oven and place on a cooling rack to finish cooling.
- When the pan is cool enough to touch, gently remove cake from pan and place on a cooling rack to finish cooling completely. (Trim off the bottom of cake so that it sits flat if desired)
- Mix together glaze ingredients until silky.
- Drizzle all of the glaze over the cake and top with nuts.
- Let glaze firm up before slicing.