Ruby Red Velvet Pound Cake

 

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🍰 Ruby Red Velvet Pound Cake: A Deep Dive into Baking Perfection

Introduction: A Cake with Legacy and Luxury

Red velvet is more than just a color — it’s an experience. A flavor. A memory. It’s that sultry slice of ruby-red cake at the center of a celebration, with just the right balance of cocoa, tang, and sweetness. Now imagine merging it with the richness and density of a Southern pound cake. The result? A decadent Ruby Red Velvet Pound Cake that’s buttery, vibrant, and unforgettable.

This cake isn't just beautiful to look at — it's rich in flavor and history. In this guide, you’ll learn not just how to make it, but why each step matters, how to troubleshoot common baking issues, and how to customize it to your taste.

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🧁 What Makes This Cake Special?

A pound cake is traditionally:

• Dense and buttery

• Made with equal parts of flour, sugar, eggs, and butter

• Moist with a tight crumb

Red velvet cake is:

• Lightly cocoa-flavored

• Slightly tangy (thanks to buttermilk and vinegar)

• Visually stunning with a vibrant red color

• Often paired with cream cheese frosting

When combined, a Red Velvet Pound Cake delivers:

• The velvety richness of red velvet

• The density and indulgence of a pound cake

• A striking red hue and smooth, moist texture

Let’s bake it step by step.

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📋 Ingredients: The Building Blocks

This recipe yields one 10-inch bundt or tube cake, approximately 12–16 servings.

Dry Ingredients

• 3 cups (375g) all-purpose flour, sifted

• 2 tablespoons unsweetened cocoa powder (preferably Dutch-process for deeper color)

• 1 teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients

• 1 cup (226g) unsalted butter, softened

• ½ cup (120ml) vegetable oil (adds moisture)

• 2½ cups (500g) granulated sugar

• 5 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1 tablespoon white vinegar or apple cider vinegar

• 2 tablespoons red food coloring (liquid or gel)

• 1 cup (240ml) buttermilk, room temperature

• Zest of 1 lemon (optional, for brightness)

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🥣 Cream Cheese Glaze (Optional but Heavenly)

• 4 oz (113g) cream cheese, softened

• 1 tablespoon unsalted butter

• 1 cup (120g) powdered sugar

• 2–3 tablespoons milk or cream (adjust for desired thickness)

• ½ teaspoon vanilla extract

• Pinch of salt

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🧑‍🍳 Step-by-Step Baking Instructions

1. Preheat the Oven

Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, making sure every nook is coated. A baking spray with flour works well, too.

2. Sift the Dry Ingredients

In a large bowl, sift together:

• Flour

• Cocoa powder

• Baking soda

• Salt

Sifting aerates the flour and evenly distributes the cocoa — key for a smooth crumb and no dry streaks.

3. Cream Butter, Oil, and Sugar

In a stand mixer with the paddle attachment or using a hand mixer:

• Beat the softened butter until creamy (about 2 minutes).

• Add the sugar gradually and beat for 3–5 minutes until pale and fluffy.

• Slowly drizzle in the oil while beating. This combination gives the cake richness (from butter) and moistness (from oil).

🔍 Why both butter and oil?
Butter gives flavor; oil provides lasting moisture and a finer crumb — critical in dense pound cakes.

4. Add Eggs One at a Time

Add the eggs, one at a time, mixing well after each addition. Scrape down the bowl frequently. Then add the vanilla extract.

5. Add the Food Coloring and Vinegar

In a small bowl, stir together the food coloring and vinegar. Add to the batter and mix until the color is uniform. The vinegar enhances the red tone and interacts with the baking soda to create a tender crumb.

6. Alternate Adding Buttermilk and Dry Ingredients

With the mixer on low:

• Add one-third of the dry ingredients.

• Add half the buttermilk.

• Repeat, ending with the dry ingredients.

Mix just until combined. Over-mixing leads to a tough cake.

💡 Pro Tip: Fold in the last bit by hand to ensure no streaks of flour remain.

7. Pour into Pan and Smooth

Transfer the batter into your prepared bundt pan. Use a spatula to even the top. Tap the pan on the counter gently to eliminate air bubbles.

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⏲️ Bake the Cake

Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.

Check early after 60 minutes.

If the top is browning too quickly, loosely tent with foil.

🔥 Bundt Pan Baking Tip: Always rotate the pan halfway through for even baking, especially if your oven has hot spots.

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⏳ Cool Before Glazing

Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely. Don't rush this step — glazing a warm cake will cause the glaze to melt.

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🍶 Make the Cream Cheese Glaze

While the cake cools, prepare the glaze:

1. Beat the cream cheese and butter together until smooth.

2. Add powdered sugar, vanilla, and salt. Mix until smooth.

3. Add milk one tablespoon at a time until pourable but thick.

Drizzle over the cooled cake, letting it drip luxuriously down the sides.

🎨 Aesthetic Tip: For a bold look, top with ruby red sugar crystals or crushed freeze-dried raspberries.

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🔄 Flavor Variations and Twists

1. Chocolate Chip Red Velvet Pound Cake

Fold in 1 cup mini semi-sweet chocolate chips before baking.

2. Red Velvet Marble Pound Cake

Reserve 1 cup of the batter and mix it with extra cocoa. Swirl into the main batter for a marbled effect.

3. Lemon Red Velvet

Add lemon juice and zest for a tangier profile, and use a lemon glaze instead of cream cheese.

4. Cream Cheese Stuffed

Pipe a ribbon of sweetened cream cheese through the center before baking.

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🧠 Troubleshooting Common Mistakes

Cake is Dry

• Overbaked — check at 60 minutes and remove promptly when done.

• Not enough fat — ensure proper butter/oil ratio.

• Old flour — stale ingredients absorb moisture unevenly.

Cake Sinks in the Middle

• Over-mixed batter.

• Oven door opened too early.

• Underbaked — always check for doneness near the center.

Cake Sticks to the Pan

• Pan wasn't properly greased and floured.

• Let it cool slightly before removing — too hot or too cold increases sticking.

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🧊 Storage and Make-Ahead Tips

Storing

• Keep covered at room temperature for up to 3 days.

• Refrigerate for up to 1 week (bring to room temp before serving).

Freezing

• Wrap slices or the whole cake (unglazed) in plastic wrap and foil.

• Freeze for up to 3 months.

• Thaw overnight in the fridge, then glaze.

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🎂 Presentation and Serving Suggestions

• Dust with powdered sugar for a simpler look.

• Serve with whipped cream, berries, or ice cream.

• Slice thick pieces for brunch or tea time.

• Make mini bundt cakes for individual desserts.

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🧾 Nutrition (Per Slice, Approximate)

• Calories: 400–450

• Fat: 22g

• Carbs: 50g

• Protein: 5g

• Sugar: 35g

This is a rich dessert, meant to be enjoyed in moderation — or not, we don’t judge!

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🗓️ When to Serve Ruby Red Velvet Pound Cake

• Holidays: Christmas, Valentine’s Day, or Thanksgiving

• Weddings or showers: Its red hue makes it a stunning centerpiece

• Birthdays: A luxurious twist on traditional cake

• Gifting: Bundt cakes travel well and make perfect edible gifts

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❤️ The Story Behind Red Velvet

Red velvet has roots in the Victorian era, where "velvet cakes" denoted a smoother texture than standard cakes. The red hue originally came from raw cocoa's reaction with vinegar and buttermilk, but modern versions rely on food coloring for a more dramatic color.

In the American South, red velvet gained popularity as a signature flavor, particularly during the holidays. Brands like Adams Extract promoted it in the 1940s, and since then, it's become iconic — from cupcakes to cheesecakes, and now in this luscious pound cake form.