Red Velvet Pound Cake Recipe 

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This red velvet pound cake is rich and buttery, with light chocolate red velvet lines going through it. The chocolate sauce on top makes it taste even more like chocolate!  

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Ingredient

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Red Velvet Pound Cake – 1 1/2 cups (195g) all purpose flour – 1 tsp baking powder – 1/8 tsp salt – 1 cup (200g) granulated sugar – 1 cup (210g) Danish Creamery salted butter, room temp and sliced – 2 tsp vanilla extract – 3 large egg – 2 tbsp any mild oil (vegetable, canola, avocado) – 1/4 cup milk – 1/2 tbsp liquid red food coloring – 1 tbsp dutch process cocoa powder Chocolate Ganache – 4 oz semisweet chocolate, chopped – 1/2 cup (118ml) heavy cream – Flaky sea salt for sprinkling

Ingredient

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Velvet Pound Cake   Preheat oven to 350F and grease and parchment a 1-pound loaf pan. Let the paper dangle over the sides for easy removal. 

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Step 1

Instructions

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In a large bowl, mix flour, baking powder, salt, and sugar with a hand or stand mixer paddle attachment. Add the sliced butter and beat on medium-low speed until the butter is smooth and the batter is clumpy. 

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Step 2

In a separate bowl, mix vanilla, eggs, oil, and milk. Beat to mix. Pour egg mixture carefully into medium-low mixer. Mix until batter is smooth. Scoop 2/3 of the batter into a side bowl. 

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Step 3

Mix food colouring and chocolate powder into the remaining 1/3 batter. Combine. Alternate spoonfuls of white and red batter until the loaf pan is covered. 

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Step 4

Use a butter knife to gently swirl the two colours, then repeat to make another layer of red and white spoonfuls. To combine the colour blocks, swirl again, but not too much.  

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Step 5

To smooth the pan, tap it on the counter several times. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the centre comes out clean with a few moist crumbs. After 30 minutes, remove the cake from the pan and cool on a rack. 

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Step 6

Chocolate Ganache  Make the ganache while the cake is warm. Place chopped chocolate in a bowl and heavy cream in a measuring glass.  

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Step 7

Microwave cream for 1 minute until bubbly and steaming. Pour heated cream over chopped chocolate and wait a minute. Whisk to mix. Pour ganache over pound cake and sprinkle sea salt (optional). Enjoy! 

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Step 8

Also see

Moist Chocolate Cake Recipe

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