I love everything Red Velvet so I have been toying with the idea of compiling all my favorite Red Velvet recipes into an e-book, but a quick search of Amazon found that someone had already done it! Damn, too late again.
Check out Debra Hart's Red Velvet Everything. The book has recipes for Red Velvet Cobbler, Red Velvet Tea Cakes, Red Velvet Fudge, etc, etc. So many choices so little stretch left in my jeans.
For my first Red Velvet Everything baking adventure I decided on Red Velvet Cream Cheese Pound Cake. Just the name makes me drool. The recipe starts as a basic cream cheese pound cake but it gets fancy in the last stage when you split the batter add the Red Velvet “elixir” to one half.
Red Velvet Cream Cheese Pound Cake
By Debra Hart
From the book: Red Velvet Everything
1-1/2 cups Unsalted butter, softened
8 oz Cream Cheese, softened
3 cups Sugar, granulated
5 Eggs, large
1-1/2 tsp Vanilla
1/4 cup Buttermilk
2 TBLS Cocoa Powder, sifted
1 tsp Apple Cider Vinegar
1 oz Red Food Coloring
3 cups Cake Flour
- Preheat oven to 300 degrees F. Grease and flour a tube pan.
- Cream butter, cream cheese and sugar together.
- Add eggs one at a time, beating well after each addition.
- Divide the batter between two bowls. Weigh to ensure that they are divided equally.
- In a separate, small bowl combine buttermilk, cocoa, and vinegar. Whisk until smooth. Stir in food coloring. Add the red mixture to one of the bowls of batter. Stir until combined.
- Add 1-1/2 cups of flour to each bowl of batter. Beat until just combined. (I just stirred the flour into the creamed mixture, I didn’t bother with the beaters.)
- With a large spoon drop spoonfuls of batter into the prepared tube pan alternating between the two colored batters.
- Using a knife, gently swirl the two colors. (Don’t over-swirl. You want the colors to just wrap around each other.)
- Bake at 300 degrees F for 1 hour and 35-35 minutes or until a toothpick inserted into the center of the cake comes out (nearly) clean.
- Allow to cool for 10 minutes and then gently remove the cake from the pan.
If desired glaze the cake with a powdered sugar glaze.
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