Ok, this is my one red dessert for Valentine’s Day. I would be a bad food blogger if I didn’t include something red, or heart-shaped, during the 1st half of February. Oh, the heart-shaped dessert will make an appearance, don’t worry!
I made a red velvet pound cake and topped it with a cream cheese frosting. What better way to say “I love you”, than with a dessert that has enough food coloring in it to turn your tongue red! Just joking!
Red Velvet Pound Cake with Cream Cheese Frosting
1 cup butter, softened
1/2 cup shortening
3 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 cup cocoa powder
2 3/4 cup flour
1/2 teaspoon vanilla extract
1 cup buttermilk
1 oz. red food coloring
Cream cheese frosting:
1- 8 oz. package cream cheese, room temperature
1/2 cup (1 stick) butter, softened
1/2 teaspoon vanilla bean paste
2 cups powdered sugar
Preheat oven to 350 degrees. Line 2 loaf pans with aluminum foil, then spray with cooking spray. Set aside.
To make the pound cake:
In a stand mixer, using the paddle attachment, cream together the butter, shortening, and sugar. Add in the eggs and mix well. Stop the mixer and scrape down the sides. With the mixer on low speed, add in the salt, baking powder, and cocoa powder. Add in 1/3 of the flour, then add in 1/2 of the buttermilk. Add in another 1/3 of the flour, followed by the rest of the buttermilk. Then add in the remaining flour. Add in the vanilla and red food coloring. Divide the batter evenly between the 2 prepared loaf pans. Bake in a preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool. After 15 minutes, remove the loaves from the pan and let cool completely.
To make the cream cheese frosting:
In a stand mixer with the whisk attachment, cream together the cream cheese and butter. Add in the vanilla bean paste. Slowly add in the powdered sugar and beat until it is well combined.
Once the pound cake has cooled completely, evenly divide the frosting between the 2 loaves and frost the tops of the cakes. Enjoy!
Note: This can also be made in a 10-cup bundt pan. Just keep an eye on the baking time!
Made with love, not calories!