Red Velvet Pound Cake with Toasted Pecans & Chocolate Chips Recipe
This Red Velvet Pound Cake features a moist, tender crumb with a vibrant red hue, enriched with toasted pecans and semi-sweet chocolate chips for a delightful texture and flavor combination. Perfectly balanced with buttermilk and a hint of cocoa, this bundt cake makes for an elegant dessert that’s easy to prepare and sure to impress.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsweetened cocoa powder
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 2 tbsp red food coloring
- 1 cup buttermilk
- 1 tsp white vinegar
Add-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup toasted pecans, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to ensure easy release of the cake after baking.
- Cream Butter, Oil, and Sugar: In a large mixing bowl, beat together the softened butter, vegetable oil, and granulated sugar until the mixture is light, fluffy, and well combined. This aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each to maintain the emulsion. Then mix in the vanilla extract, unsweetened cocoa powder, and red food coloring thoroughly until the batter has a consistent deep red color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Alternate Dry and Wet Additions: Gradually add the dry ingredients to the batter, alternating with the buttermilk, starting and ending with the dry ingredients. This helps maintain the batter’s texture. Stir in the white vinegar at the end to enhance the cake’s tenderness and color.
- Fold in Chocolate Chips and Pecans: Carefully fold in the semi-sweet chocolate chips and toasted chopped pecans to the batter, ensuring even distribution without overmixing.
- Transfer to Pan and Bake: Pour the finished batter into the prepared bundt or tube pan, smoothing the top with a spatula for an even surface. Bake in the preheated oven for 70–80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes to set, then carefully invert onto a wire rack to cool completely. Optionally dust with powdered sugar or drizzle melted chocolate over the top before serving for an elegant finish.
Notes
- Use buttermilk to achieve the signature tender crumb and subtle tang of classic red velvet.
- Toast pecans beforehand to enhance their nutty flavor and add crunch to the cake.
- Allow the cake to cool completely before slicing to maintain its structure and prevent crumbling.
- Store the cake tightly wrapped at room temperature for up to 3 days, or refrigerate for up to one week to preserve freshness.
Keywords: red velvet cake, pound cake, pecans, chocolate chips, bundt cake, dessert, baked cake, classic dessert
