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Ruby Red Velvet Pound Cake


  • Author: Shani

Description

This show-stopping ruby red cake is the perfect addition to any Sunday dinner or holiday table.  Prepare for oohs and aahs when you unbox it, then perfect silence as this beautifully balanced chocolate cake is enjoyed by your friends and family.


Ingredients

Units Scale

For the Cake Batter:

  • 288 g all purpose flour
  • 75 g natural cocoa powder, plus 2-4 tbsp more for greasing the bundt pan
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 230 g butter, room temperature, plus 2 tbsp more for greasing pan
  • 500 g sugar
  • 6 eggs
  • 2 tsp vanilla
  • 23 tbsp red food coloring (I prefer 2, but if you want a brighter red, use 3)
  • 2 tsp white vinegar
  • 188 g sour cream

For the Chocolate Simple Syrup:

  • 50 g sugar
  • 63 g water
  • 1 tbsp cocoa powder (I use natural)
  • 1tsp vanilla
  • 1/8 tsp salt

For the Cream Cheese Glaze:

  • 77 g cream cheese, room temperature
  • 120 g confectioner’s sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 1 tbsp heavy cream (optional, but makes a thicker glaze)
  • 1/8 tsp fine sea salt

Instructions

To Make the Batter With a Hand Mixer:

  1. Set your oven to 325°F and place the oven rack in the center of your oven.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
  2. In a medium bowl, combine the flour, natural cocoa powder, baking soda, and salt (if using kosher salt, omit it from this step).
  3. Sift the flour/cocoa powder mixture into a large bowl.  If using kosher salt, add it at this step.
  4. Place the room temperature butter in a large bowl.  Mix on low speed with a hand mixer until smooth. (1 minute)
  5. Add half the sugar and mix until sugar is incorporated. (30 seconds)
  6. Add second half of the sugar and mix on medium speed until the mixture is light and fluffy. (8-12 minutes)
  7. Add eggs, one at a time, mixing for at least a minute after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step! (7 minutes)
  8. Add vanilla, red food coloring, and vinegar and mix on low speed until fully combined.  The mixture will likely look curdled at this point and that is okay! (2 minutes)
  9. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (~1 minute)
  10. Add all of the sour cream and mix on low speed until combined. (~1 minute)
  11. Add the second half of the flour/cocoa powder mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (~1-2 minutes)
  12. Using a rubber spatula, fully scrape the sides and bottom of the bowl and mix gently until the batter has a silky texture. (1-2 minutes)
  13. Grease a bundt pan with butter and cocoa powder and place the batter in a 10-12 cup bundt pan.

To Make the Batter With a Stand Mixer:

  1. Set your oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
  2. In a medium bowl, combine the flour, natural cocoa powder, baking soda, and salt (if using kosher salt, omit it from this step).
  3. Sift the flour/cocoa powder mixture into a large bowl.  If using kosher salt, add it at this step.
  4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth (30 seconds)
  5. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step! (7 minutes)
  7. Add vanilla, red food coloring, and vinegar and mix on low speed until fully combined  The mixture will likely look curdled at this point and that is okay! (2 minutes)
  8. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (30-45 seconds)
  9. Add all of the sour cream and mix on low speed until combined. (30-45 seconds)
  10. Add the second half of the flour/cocoa powder mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together. (30-45 seconds)
  11. Using a rubber spatula, fully scrape the sides and bottom of the bowl and mix gently until the batter has a silky texture. (1-2 minutes)
  12. Thoroughly grease a bundt pan with butter and cocoa powder and place the batter in a 10-12 cup bundt pan.

To Bake the Cake:

  1. Bake the bundt cake at 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
  2. Allow the cake to rest, for ten minutes while you make the simple syrup.

To Make the Simple Syrup:

  1. Combine sugar, water, cocoa powder, vanilla, and salt in a small sauce pan.
  2. Warm the mixture over medium heat, whisking constantly, until the mixture comes to a boil and the sugar and cocoa powder are completely dissolved.
  3. Remove from the heat.
  4. After allowing it to rest for ten minutes, invert the cake on a cooling rack and carefully remove the bundt pan.
  5. Using a pastry brush, brush the chocolate simple syrup over the entire cake.
  6. Allow the cake to cool completely (2-3 hours).

To Make the Final Glaze:

  1. Combine confectioner’s sugar, cream cheese, whole milk, heavy cream, salt, and vanilla in a medium sized bowl.
  2. Using a whisk or hand mixer (on lowest speed), combine mixture until completely smooth.
  3. Add whole milk, one teaspoon at a time, if the original glaze is too thick.
  4. Final glaze should have the consistency of thick honey.  Overmixing will cause the mixture to have air bubbles, so make sure to mix on the lowest speed if using a hand mixer.
  5. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.

To Store:

This cake can be stored in the refrigerator for up to a week.  It needs to be refrigerated because of the cream cheese glaze.  If you omit the final glaze, this cake can be stored on the countertop for 5-6 days.

Notes

  • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
  • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
  • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
  • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
  • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.