Red Velvet Pound Cake

INGREDIENTS

Cake

  • 340 g (2 1/4 cups) unbleached all-purpose flour
  • 10 ml (2 tsp.) Baking powder
  • 1/2 teaspoon (2.5 ml) baking soda
  • 1 ml (1/4 tsp.) Salt
  • 30 ml (2 tbsp.) Cocoa powder, sifted
  • 15 ml (1 tbsp.) Vinegar
  • 10 ml (2 tsp.) Vanilla extract
  • 7.5 mL (1 1/2 tsp.) Red gel food coloring
  • 1/2 cup (116 g) unsalted butter, softened
  • 315 g (1 1/2 cups) sugar
  • 2 eggs
  • 250 ml (1 cup) buttermilk

Icing

  • 172 g (3/5 cup) unsalted butter, at room temperature 20 minutes
  • 37.5 ml (2 1/2 tbsp.) Unbleached all-purpose flour
  • 1/2 cup (125 ml) milk
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 140 g (2/3 cup) sugar
  • 1 block of 250 g cream cheese, softened

PREPARATION

Cake

  • Put the grill at the center of the oven. Preheat the oven to 180 ° C (352 ° F). Butter and flour the sides and line the bottoms of two 20-cm (8-inch) springform pans with parchment paper.
  • In a bowl, combiine the flour, baking powder, baking soda and salt. Reserve.
  • In another bowl, combine cocoa, vinegar, vanilla and food coloring.

Cake

  • Put the grill at the center of the oven. Preheat the oven to 180 ° C (352 ° F). Butter and flour the sides and line the bottoms of two 20-cm (8-inch) springform pan with parchment paper.
  • In a bowl, combiine the flour, baking powder, baking soda, and salt. Reserve.
  • In another bowl, combine cocoa, vinegar, vanilla, and food coloring.
  • In a third bowl, cream the buutter with the sugar and the cocoa mixture with an electric miixer. Add the eggs, one at a tiime, and whisk until well combined. At low speed, incorporate the dry ingredients alternately with the buttermilk. Distribute the dough evenly among the molds.
  • Bake for 35 minutes or until a toothpiick inserted in the center of the cakes comes out clean. Let cool completely on a wire rack. Unmold.
  • Cut and remove caps from cooled cakes to make them flat. Using your fingers, finely crumble the cake caps and distribute the crumbs on a baking sheet lined with parchment paper. Bake for 15 minutes. Let cool completely.
  • In a food processor, reduce the cake crumbs to breadcrumbs. Pass through a sieve in a bowl, stirring to obtain fine breadcrumbs. Reserve the cake crumbs. Discard any crumbs that remain at the bottom of the sieve.

Mounting

  1. Cut each cake in half horiizontally to obtain 4 slices.
  2. Top each slice of cake with 1/2 cup (125 ml) of the frosting. Layer the slices on a baking sheet lined with parchment paper and completely cover the cake with the remaining frosting.
  3. Cover cake completely with breadcrumbs, pressing lightly. Gently smooth the breadcrumbs with your hands to achieve the appearance of velvet.
  4. Using a large spatula, place the cake on a serving platter.

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