Mile High Red Velvet Pound Cake
Mile High Red Velvet Pound Cake with a festive twist—just a touch of eggnog for a rich, unique flavor. This tall, tender holiday cake delivers classic red velvet goodness with a creamy, seasonal finish.
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All-purpose flour
- 4 c Granulated sugar
- 2 c Unsalted butter - room temperature
- 10 Large eggs - room temperature
- 1 ¼ c Eggnog - room temperature
- ½ c Cocoa
- 2 tsps Vanilla
- ½ teaspoon Nutmeg Optional
- ½ tbps Red Gel Food coloring
- Glaze Ingredients:
- 2 c Powdered sugar
- ½ - 1 c Eggnog - room temperature
- 1 tablespoon Unsalted butter - softened
- 1 teaspoon Vanilla extract
- Chopped Pecans - optional
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, begin creaming the butter and slowly add the sugar to the butter. Mix until light and fluffy (approximately 5 minutes).
- Mix in the vanilla extract.
- Add the eggs one at a time until combined.
- Add the cocoa powder to the batter and mix until combined.
- Next, add the food coloring and mix until combined.
- Add the flour to the bowl, alternating with the eggnog, beginning and ending with the flour.
- Spray your 18-cup bundt pan with baking spray and then pour the batter into the pan spreading evenly. Bake the cake for approximately 1 hour and 30 minutes or longer if needed. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
- Allow the cake to cool for approximately 10-15 minutes before removing it from the pan to complete the cooling process. Allow it to cool completely before the glaze.
- Glaze Instructions:
- Using a hand or stand mixer, blend the powdered sugar, butter and vanilla Slowly add in the eggnog until your desired texture is formed. More eggnog may be added to reach your desired consistency.
- Top with pecans if you like. Allow the glaze to set, then serve and enjoy.