Name: Red Velvet Pound Cake Baked Until the Center Springs Back
Prep time: 20 min
Cook time: 1 h
Total time: 1 h
Yield: 24 people
Ingredients: 1 ½ cups unsalted butter; 2 ¼ cups sugar; ¾ cups light brown sugar; 6 eggs; 2 ½ cups all purpose flour *see note; 6 ½ tablespoons cocoa powder; 1 teaspoon kosher salt; ¼ teaspoon baking soda; 1 cup sour cream; 2 teaspoons vanilla extract; 2 tablespoons red food dye; 3 ⅔ cups confectioner’s sugar; 6 tablespoons milk; ⅔ cups cream cheese room temperature

Red Velvet Pound Cake Baked Until the Center Springs Back keeps the shopping list focused on unsalted butter, sugar, and light brown sugar. It serves 24 people.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cake

1 ½ cups unsalted butter
2 ¼ cups sugar
¾ cups light brown sugar
6 eggs
2 ½ cups all purpose flour *see note
6 ½ tablespoons cocoa powder
1 teaspoon kosher salt
¼ teaspoon baking soda
1 cup sour cream
2 teaspoons vanilla extract
2 tablespoons red food dye

Cream Cheese Glaze

3 ⅔ cups confectioner’s sugar
6 tablespoons milk
⅔ cups cream cheese room temperature

How the cooking goes

Make cake batter

Heat the oven to 325°F (convection or standard) and prepare your pan. Spray it with cooking spray and then dust it with flour, tapping the flour around until every inch is covered.
In a medium bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, and salt.
In the bowl of a electric mixer fitted with the paddle attachment, cream together softened butter and sugars until a thick paste forms. Beat in the eggs one at a time, scraping down the sides of the bowl as you go.
Switch the mixer to low, and alternately add flour mixture and sour cream. Mix until it is just combined before the next addition.
Once it is all added, add in the red food dye and vanilla gradually. Turn the mixer speed up so everything incorporates. Your batter will be silky and smooth.

Bake and glaze

Tip into the prepared pan and smooth the top. Bake in a preheated oven until a cake tester comes out with a few clinging crumbs. Mine took 70 minutes, but yours could take anywhere between 60-85 minutes depending on your oven.
Allow the cake cool for 20 minutes in the pan, and then loosen the edges with a paring knife and turn it out onto a wire rack. Allow the cake to cool until it is no longer warm.
While the cake is cooling, whisk together the ingredients for your cream cheese glaze.
Once the cake is cooled, drizzle the glaze over the top. Allow the glaze to set for about 30 minutes before slicing and enjoying!