April Pound Cake of the Month: Red Velvet


I definitely took the easy way out when baking this month’s Red Velvet Pound Cake. The ingredients from previous recipes included not only flour and sugar, but baking soda, baking powder, sour cream and a variety of “special” ingredients like a can of Sprite in January’s Lemon-Lime Pound Cake, strawberry glaze and cream cheese in February’s Strawberry Swirl Pound Cake and pecans and a homemade praline frosting in March’s Praline Pound Cake.

So when I finally found a recipe for Red Velvet Pound Cake, I thought long and hard about whether or not I wanted to try one that called for a box of cake mix as its basic ingredient. However, to be honest, I found recipes for several red velvet swirl cakes, but only one for a cake that would provide the red color of the cake I desired.

After a quick trip to the grocery, I baked this super easy, but delicious Red Velvet Pound Cake. Unlike the 2 1/2 to 3 hours required to bake the other cakes, I only invested about 1 1/2 hours this month so it can easily be made at the last minute and its festive appearance makes it a perfect choice for a special occasion.

Ingredients:

  • 1 box red velvet cake mix
  • 1 box white chocolate instant pudding (small)
  • 4 eggs
  • 1 1/4 cups water
  • 1/2 cup oil

I used sugar-free pudding, only because that’s all that was available at the grocery, and I wasn’t willing to make another stop for one ingredient. Fortunately, the sugar-free mix worked fine, and in fact, I’ll probably use it the next time I bake this cake.

Red Velvet Pound Cake Directions:

  1. Preheat oven to 325° and coat 10 cup bundt pan with baking spray.
  2. Combine ingredients in large bowl and mix for 2 minutes on medium speed.
  3. Pour mixture into prepared pan and bake for 50-60 minutes.
  4. Cool 15 minutes before removing from pan to serving plate.

Since my large bundt pan is a 12 cup pan, I used a 6 cup pan and 3 mini cakes. The mini cakes baked for 20 minutes and the 6 cup cake baked 35 minutes.

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The recipe from Just a Pinch called for microwaving canned frosting to make a glaze, but I couldn’t go that far so I made a glaze from scratch that actually turned out to be more of a frosting than a glaze. Maybe I should have microwaved my frosting to get more of a glaze. Oh well, that’s something I can try next time.

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Cream Cheese Glaze (Frosting):

  • 1 pkg. cream cheese (softened)
  • 1/2 stick butter (softened)
  • 2-3 cups powdered sugar
  • 1/2+ tsp. milk

Mix cream cheese and butter until creamy either with a hand mixer or by hand. Gradually add powdered sugar until fully incorporated. Add 2 – 3 cups for desired sweetness. Add milk 1/2 tsp. at a time to thin frosting to more of a glaze and then drizzle over the cake.

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My glaze came out much more like frosting but I’ll sacrifice a little in appearance for taste. So glad I took a chance on this easy cake mix based recipe!

 

 

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