Red Velvet Pound Cake Best Recipes

RED VELVET POUND CAKE

Ingredients:

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs, room temperature
• 2 bottles (1 ounce each) red food coloring
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 3-1/4 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup 2% milk
• ICING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter or margarine, softened
• 1/2 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar
• 1/2 cup chopped pecans, toasted

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

SOUTHERN BUTTERMILK RED VELVET CAKE

Ingredients:

• 1 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1/4 cup red food coloring
• 2 tablespoons cocoa
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon white wine vinegar
• 1 cup milk
• 2 tablespoons flour
• 1 cup unsalted butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla

Steps:

• Preheat oven to 350 degrees.
• Grease and flour three 8-inch round cake pans.
• Cream together butter and sugar with electric mixer until fluffy.
• Add the eggs, one at a time and beat well after each.
• Make a paste with the food coloring and cocoa.
• (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
• Add this paste to the butter/sugar mixture.
• Sift together the flour, salt and baking soda.
• Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
• (Begin and end with dry ingredients).
• After last addition of flour mixture, stir in vanilla and vinegar.
• Beat for another minute and then divide into 3 prepared pans.
• Bake for about 35 minutes, or until done.
• Cool for 10 minutes and then remove from pan to wire rack to cool completely.
• To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
• This will take about 10 minute.
• Remove from heat and allow to cool completely.
• Meanwhile, cream together the butter, sugar and vanilla.
• Beat until it is very light and fluffy, about 10 minutes.
• When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
• Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.