Red Velvet Pound Cake

This red velvet pound cake takes the Southern classic in a denser, richer direction. Seven eggs and a full ¾ cup of shortening give it that tight, buttery crumb that pound cakes are known for, while cocoa powder and red food coloring deliver the signature look.

Baking low and slow is what sets this apart from a standard layer cake. The gentle heat lets the center cook through without drying the edges, and you end up with a cake that slices clean and stays moist for days.

The cream cheese icing is the classic pairing here: tangy, sweet, and just thick enough to cling to the curves of a tube cake without sliding off. Let the cake cool completely before icing or the frosting will melt right down the sides.

Kitchen Tips

• Cream the sugar and shortening thoroughly before adding eggs. At least 3-4 minutes of beating incorporates air that keeps the dense batter from turning into a brick.
• Add eggs one at a time, beating after each. Dumping them all in at once can break the emulsion and give you a greasy, uneven crumb.
• Grease AND flour the tube pan well. Pound cakes stick like nobody’s business. A thorough coating on every ridge and crevice saves heartbreak at unmolding time.
• Don’t open the oven during the first hour. Pound cakes are sensitive to temperature drops, and a sudden draft can cause the center to sink.

Variations

• Buttermilk version: Replace the milk with buttermilk for extra tang that plays beautifully against the cream cheese icing.
• Bundt pan: Use a well-greased Bundt pan if you don’t have a tube pan. Watch the timing since Bundt pans are often shallower.
• Naked cake: Skip the icing entirely and dust with powdered sugar for a simpler presentation that lets the cocoa flavor shine.