– 3 sticks 1 ½ cups (339g) unsalted butter, softened – 3 cups 600g sugar – 5 large eggs room temperature – 3 cups 342g cake flour – ½ teaspoon 2g baking powder – ⅓ cup Unsweetened Cocoa 29g – ½ teaspoon 3g salt – 1 ½ cups 348g heavy cream or whipping cream – 2 teaspoons 8g vanilla extract – 1 Tablespoon plus 1 teaspoon White Vinegar – 2 ½ Tablespoons Liquid Red Coloring – 1 stick (113g) unsalted butter – 1 8oz Package Cream Cheese – 1 teaspoon 4 g vanilla extract – ¼ teaspoon salt 1g – 3 to 3 ½ cups 345g to 373g powdered sugar
Start with a 325-degree oven. Grease and flour a big tube pan. A 10-inch bundt pan was utilised.Add cake flour, baking powder, salt, and cocoa powder to a separate bowl.
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Mix and set aside.Mix butter in mixer bowl until smooth. Over 3–5 minutes, gradually add sugar and beat until frothy and lightened in colour.After adding each egg, stir until the yolk is incorporated.
2
Mix vanilla, white vinegar, and red colouring with heavy/whipping cream in a small basin or measuring cup. The vinegar-cream reaction thickens the mixture.
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Alternate adding the flour and whipping cream mixtures to a low-speed electric mixer (or stand mixer with paddle attachment). Use flour mixture first and last.
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Three dry and two wet ingredients are added. Put in bundt pan.Bake until a long wooden stick or toothpick comes out clean or with a few crumbs at 325 degrees for 1 hour and 10 minutes.
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Check at 1 hour and adjust baking time since ovens bake differently.Turn out the pound cake after 10 minutes of cooling in the pan.
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Slice butter and put to mixer bowl. Beat low to medium speed to soften and smooth butter.Add cold cream cheese chunks to butter and mix at low to medium speed until combined. Cream cheese may need to be softened more using a hand mixer.
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dd vanilla. Beat in powdered sugar slowly until mixed. Stop the powdered sugar cloud by covering the bowl with a towel.Increase speed and beat till fluffy. Do not overbeat or it may soften.
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If it gets too mushy, chill briefly to firm it.Chilled icing pipes finest. It can be made ahead, refrigerated, and softened (not microwaved) before mixing.
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We piped cream cheese icing rosettes and stars on the cake using our large star tip (1M). Chill in the fridge for a few minutes if too soft. An offset spatula can spread frosting on the cake. (Half of our cream cheese frosting recipe).
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