Red Velvet Pound Cake

Every year for the last 10 years, 
I have bought the Christmas with Southern Living book. 
If you don't have these books, they are full of ideas and recipes for the holidays.

Well, the other night I was looking through them for inspiration and came across this cover. 

I don't know why this photo has not called my name before, but this time I heard it loud and clear.

What---A Red Velvet Pound Cake????

Definitely sounds like something that I could be interested in.

My version--

 (Looks pretty good, if I do say so myself).

This cake was wonderful.  Very moist and flavorful. Very rich, though.  I could only eat a very small piece.  I can't wait to have a piece with my morning coffee.

Red Velvet Pound Cake
(Christmas with Southern Living 2009)

3 cups sifted cake flour
3/4 teaspoon salt
1 cup unsalted butter, softened
3 cups sugar
6 large eggs
1 cup whipping cream
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/3 cup milk chocolate morsels, melted
1 1/4 teaspoons red liquid food coloring
3 cups powdered sugar
9 tablespoons whipping cream
pinch of salt

Preheat oven to 350 degrees.  Sift together flour and 3/4 teaspoon salt in a bowl.

Beat butter in a large mixing bowl at medium speed with an electric mixer 2 minutes or until creamy.  Gradually add the sugar; beat at medium speed 5 minutes or until light and fluffy.  Add eggs, 1 at a tie, beating just until yellow disappears.

Gradually add one half of flour mixture to butter mixture, beating at low speed.  Add 1 cup cream and extracts, beating just until blended.  Add remaining flour mixture, beating just until blended.  Scrape down sides of bowl; increase speed to medium-high and beat five minutes.  (Batter will become very creamy and satiny).

Reserve 1 1/2 cups batter.  Pour remaining batter into a greased and floured 10" tube pan.  Add melted chocolate and food coloring to reserved batter; stir until blended.  Add to batter in pan in 2 batches, using a spoon to swirl the batters.

Bake at 350 degrees for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 30 minutes.  Run a knife around edges to loosen the cake; cool completely in the pan.

Whisk together powdered sugar, 9 tablespoons cream, and a pinch of salt in a bowl until smooth; spoon thickly over the cake.


I'm linking up with 

Holly Bloggy christmas at Chef in Training



  1. Sabrina, this cake looks amazing! I may have to put this one on my "to do" list for the weekend! Thanks for sharing the recipe!

  2. This is definitely a must-try! And your last post with a photo tour of your home was amazing. Thanks for sharing!

  3. wow...sounds scrumptiously tasty..
    first time your space..
    awesome posts with nice presentation ..
    excellent cliks..
    Am your happy follower now..:)
    do stop by mine sometime..
    Tasty Appetite

  4. I LOVE red I can only imagine how great this version is! And your photos looks amazing! Thanks for linking up today Sabrina!

  5. This cake looks absolutely heavenly and I can't wait to make it! Thanks for the great recipe and for stopping by!

  6. I have never tried red velvet before. This looks way too good to pass up. xo

  7. I am SO making this! Awesome! Can you tell me how you get the printer friendly version on your blog? Thanks for the help!


  8. Oh yummy just have to try this one thanks so much for sharing, hope you have a wonderful day.

    Always Wendy

  9. New follower courtesy of Schue Love link party. Very nice to meet you. This is really incredible. I would have jumped all over this once I bought it. Funny how our tastes and what catches our attention changes over time. Your version is stunning and I wish I lived near you so I could just happen to pop by when I smelled this baking. Lol!