Mile High Red Velvet Pound Cake

Mile High Red Velvet Pound Cake

This delicate yet dense cake has a slight chocolate flavor and cream cheese glaze. 

2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tbsp vanilla extract
3-5 tbsp red gel food coloring (3+ bottles)
1 teaspoon salt
8 large eggs, room temperature
4 cups cake flour or White Lily All Purpose Flour
1/2 cup cocoa powder
2 tsp white vinegar
1 cup buttermilk, room temperature

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat or baking spray. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, food coloring, and salt, beat until combined. Scrape the bottom and sides of the mixing bowl. Add ½ cup flour and beat to combine. With the mixer running at low speed, add 1 egg and beat for 30 seconds. Repeat with each egg, beating well after each addition. Add cocoa powder and the rest of the flour, mixing on low until it just disappears. Add vinegar to buttermilk, then slowly drizzle in liquid with the mixer running. Add more food coloring if desired. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

Cream cheese glaze

1/4 cup cream cheese, softened
2 cups powdered sugar
3-5 tbsp water or milk

With an electric mixer, beat cream cheese and powdered sugar together. Add 3 tbsp water, then add more liquid a spoonful at a time until you reach desired consistency. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more liquid, one teaspoon at a time. Slowly pour over cooled cake.

 

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