For whatever reason, Red Velvet Cake is all the rage right now. Red Velvet Wedding Cakes, Red Velvet Cup Cakes, Red Velvet Whoopie Pies – the list goes on and on and on. It’s becoming harder and harder to distinguish one Red Velvet cake recipe from another and quite frankly, for the most part, I’m bored with it. Well, except for the recipe that I’m sharing with you right now. This one stands out , even though it’s not really a true Red Velvet Cake. Whaaaaat?! Yes, it’s true and I’m going to tell you why.
Red Velvet cakes (traditionally considered to be a southern recipe) were first introduced during WW II, when food was being rationed. One of the things that was considered a luxury at that time was chocolate/cocoa, therefore, authentic Red Velvet cake recipes include little to no cocoa at all. In most cases, the cakes that are being offered up today as Red Velvet are really a spin on a Devil’s Food Cake. Also, the traditional frosting is not cream cheese or even butter cream and they certainly aren’t pound cakes like the recipe that I’m giving you today. But, it’s really, really good! I made the mini pound cakes pictured above a while back for a vendor event where I was selling my baked goods. These were the first to sell out and inside of twenty minutes! I had one customer buy one, walk down to the end of the hall, turn around and come back to buy two more. The good news is that you don’t have to make these mini cakes (although they are really cute, aren’t they?), this recipe actually makes 1 large (12 cup) pound cake. This recipe is originally from Paula Deen’s 2008 Holiday Baking edition of her magazine. I have tweaked it a bit to suit my own taste – no disrespect to Ms. Deen.
Red Velvet Pound Cake w/ Cream Cheese Glaze
- 1 ½ cups unsalted butter, at room temperature
- 4 oz. cream cheese
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup buttermilk
- ½ cup sour cream
- 1 (1 ounce) bottle red food coloring
- 1 tsp distilled white vinegar
- 1 tsp vanilla extract
- Cream Cheese Glaze (recipe follows)
Preheat oven to 325F.
Grease and flour a 12 cup Bundt pan. I used minis…makes about 12 of those.
Cream together the butter, cream cheese and sugar on medium high-speed with an electric mixer until fluffy, about 3 minutes.
Add eggs, one at a time, scraping down after each addition.
In a medium bowl, combine flour, cocoa, salt, and baking soda.
In a small bowl, combine buttermilk, sour cream, food coloring, vinegar, and vanilla.
Gradually add flour to the butter mixture, alternately with the buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan(s), and bake for 50-60 minutes(30-40 for the smaller). Bake until a wooden pick inserted in the center comes out clean.
Let cool for 10 minutes. Remove from pan(s), and cool completely on a wire rack. Drizzle cooled cake with
Cream Cheese Glaze.
Cream Cheese Glaze
- 1 (3 ounce) package cream cheese, at room temperature
- 1 ½ cups powdered sugar
- 1 TBSP milk
In a small bowl, beat cream cheese at low-speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Add milk, beating until smooth.
Okay, now I have to show you something…my new baking/cooking accessories. And they are oh, so cute!
The first time that I saw Paula Deen use these pewter measuring spoons and measuring cups (or one’s like these), I knew that I had to own them. Ya’ll know that I like all things cute. By the way, they are functional and not just for looks. Paula’s were a bit pricey but, if you keep your eyes open while you are out browsing, you can come across similar items at a lower price point. On Friday’s post I’m going to take you to one of my favorite places to shop for things like this and oh, so much more. You will never, ever believe your eyes when you find out where it is. So, go bake this cake and I will talk to you on Friday.