Rich, dense, super moist, chocolatey and gorgeous, this Red Velvet Pound Cake has quickly moved to the top of the list of my all time favorites of Red Velvet anything.
I’m a sucker for ANYTHING Red Velvet.
So, I figured it would be the perfect way to sweeten up Valentine’s Day!
This recipe kind of fell into my lap because I was searching for something amazing to make for Valentine’s Day, when I discovered I was fresh out of white granulated sugar. Yep, not a great situation when you’ve already got butter and eggs on the counter coming to room temp…BUT, I then found this recipe that saved the day!
Reading through, I saw that it called for only brown sugar! Not only was I thrilled that I could still get something baked up but I was also quite intrigued by this brown-sugar-only cake. This was new to me.
Well, it didn’t take me long to realize that brown sugar in a cake is an absolutely genius move.
I feel like it contributed a lot to the texture, considering there is no buttermilk or additional fats (other than butter). The caramely flavor of b-sugh also helped bring out the chocolate notes which you sometimes don’t get a lot of with other red velvet recipes.
As you can see, this cake baked up beautifully. The edges got nice and crisp on the top and the inside is super moist. It’s also SO red! I’m so happy with how it came out.
Red Velvet Pound Cake, I love you.
- 1 c butter (or 2 sticks) softened at room temp
- 1 c brown sugar or coconut sugar
- 1 tsp vanilla extract
- 4 large eggs
- 4 oz semisweet chocolate melted and cooled
- 1-1/2 tbsp red food coloring
- 1 c white whole wheat flour (or AP flour)
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Preheat the oven to 350°F. Grease and flour a 9x5 loaf pan. Set aside.
In a small bowl, whisk together the flour, cocoa, baking powder, and salt.
In a large bowl, beat butter and sugar together with a handheld mixer until completely smooth and creamy.
Add in extract and eggs one at a time, beating well after each addition.
Slowly add in the melted chocolate & food coloring.
Gradually add the flour mixture and mix until just combined.
Scrape batter into prepared pan and smooth down the top with a spatula. Bake for about 55-60 minutes or until a toothpick inserted into the center comes out clean.
Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely.
Top with powdered sugar, cream cheese frosting, sugar glaze, or serve alongside fresh whipped cream or ice cream!