There is nothing better than making a pound cake. Layer cakes take much more effort. And since red velvet is my favorite, I thought I would share this pound cake with you.
My favorite Red Velvet Layer Cake recipe can be found at this link on my blog. Momma made it always for my birthday. It is just not the same making it myself. I was luckier than most having Momma for 66 years of my life. She taught me so much just by example.
Now, I am not above using the Red Velvet cake mix in Betty Crocker or Duncan Hines. I think they are both very good. However, I love making a homemade dessert using the real butter. Somehow, I feel more like a professional baker although I am far from that.
I am no pro photographer, but I always like to add something personal to remind me of childhood. This pink vase in the picture above was given to Momma with flowers in it when she was in the hospital with me. Now, that was in 1952 so you know it is an antique that has withstood the test of time. No cracks or breaks. It is a miracle.
Hope you enjoy the cake. I love using the Cake Craft Cake Drip. It is on Amazon and in other flavors. Enjoy life. Bake and Be happy.
RED VELVET POUND CAKE
Rich, chocolate pound cake with cream cheese filing
Ingredients
Cream Cheese Filling
- 1 8 oz pkg Philadelphia Cream Cheese
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
CAKE
- 3 cups all purpose flour
- 1/3 cup Hershey's Cocoa Powder
- pinch salt
- pinch baking soda
- 1 1/2 cups (12 oz) butter
- 3 cups sugar
- 1 tsp vanilla
- 6 eggs, room temperature
- 1 cup milk
- 1 oz, red food coloring
Instructions
FILLING
In a small bowl, mix all ingredients until smooth. set aside while mixing cake.
CAKE
Preheat oven to 325 degrees. Prepare Bundt pan with nonstick spray with flour.
In a medium bowl, whisk flour, salt, and soda. Sift the cocoa powder in the mixture and whisk. Set aside.
In a mixer, beat butter and sugar until fluffy - at least 5 minutes. The color will change from yellow to white. Stop and scrape sides down after a couple of minutes.
Add eggs, two at a time beating until the yellow disappears. Add vanilla.
Alternate flour mixture with the milk. Start and end with flour. Be sure to stop and scrape well the sides and bottom to ensure everything is fully mixed.
Add food coloring and mix until the desired color is complete.
Spoon about half the mixture into the bundt pan. Dollop the cream cheese mixture on top. Then add the rest of the red batter on top of the cream cheese dollops.
Bake 60 minutes. Depending on your oven, you may need an additional 10 minutes or so. Check with a toothpick or skewer for doneness.
Remove from oven. Let sit in Bundt pan for about 10 minutes. Invert onto a plate and completely cool.
Garnish
I used the Cake Craft Cake Drip and sprinkles. Other options would be a drizzle made with 1 cup confectioners sugar and 2 tablespoons whipping cream.
“The best thing about memories is making them.” – unknown
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