Mother'S Red Velvet Pound Cake(Good!)
A rich, moist red velvet pound cake with vibrant color and smooth texture, perfect for celebrations or satisfying sweet cravings for friends and family.
Ingredients
Instructions
- Cream together Crisco and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in cake flour, salt, sweet milk, vanilla, and strawberry cake coloring until well combined.
- Pour batter into prepared baking pan.
- Bake at 325°F for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For the best texture, ensure your Crisco is at room temperature before creaming with sugar. If you don’t have sweet milk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Make sure to sift the cake flour to avoid lumps and create a lighter cake. Consider using a little less coloring for a more subtle hue, or try adding a touch of cocoa powder for a rich flavor variation.
Serving Suggestions
This rich pound cake is perfect on its own or served with a dollop of whipped cream and fresh strawberries. For an extra treat, drizzle with a cream cheese glaze. Pair it with a cup of coffee or tea for an afternoon delight, or enjoy it alongside a scoop of vanilla ice cream for a decadent dessert. It also complements well with recipes like Easy Crumb Cake for a delightful dessert spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to three months. To reheat, slice and warm in the microwave for 10-15 seconds or in the oven at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Red Velvet Pound Cake(Good!) contains roughly 737 calories, with 15g protein, 161g carbohydrates, and 5g fat. It is an excellent source of vitamin C (71% of the Daily Value), iron (49% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1930mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use butter instead of Crisco?
Yes, you can substitute butter for Crisco in this recipe. However, the texture may differ slightly, as butter will give a richer flavor and a denser cake. Make sure to soften the butter to room temperature for easier creaming with sugar.
What can I use instead of strawberry cake coloring?
If you don't have strawberry cake coloring, you can use red food coloring as an alternative. For a natural option, consider using beet juice, but keep in mind that it may alter the flavor slightly. Adjust the amount based on the shade you desire.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If there’s wet batter on the toothpick, continue baking and check again after 10 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).