Ruby Red Velvet Pound Cake

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 and oil 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. (5-8 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 lowest speed until fully combined.  The mixture might look a little 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 buttermilk and mix on lowest 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 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 and oil in the bowl of your stand mixer.  Mix on lowest speed until smooth and combined. (30 seconds)
5. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.  (5-7 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 lowest speed until fully combined, scraping the bowl as needed to make sure that the color is mixing uniformly.  The mixture might 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 buttermilk and mix on low speed until combined. (30-45 seconds)
10. Add the second half of the flour/cocoa powder mixture and mix on lowest 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 10-12 cup bundt pan and place the batter in the 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, 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 is completely dissolved.
3. Remove from the heat and add the vanilla extract.
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 simple syrup over the entire cake.
6. Allow the cake to cool completely (2-3 hours).

To Make the Final Glaze:

1. Place room temperature cream cheese in a bowl.  Mix on lowest speed with a stand mixer (using the flat beater) or hand mixer until it the cream cheese is completely smooth.
2. Add confectioner’s sugar, whole milk, salt, and vanilla to the mixing bowl.
3. Mix on low speed until the glaze until completely smooth.  Scrape the bowl as necessary.
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 up to a week.