Red Devil Pound Cake
A vibrant red pound cake with rich chocolate flavor, perfect for celebrations or as a show-stopping dessert for those who love bold, colorful treats.
Ingredients
Instructions
- Cream together the sugar and cooking oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Alternately add the flour and milk to the mixture, beginning and ending with the flour.
- Stir in the cocoa powder, salt, and vanilla extract until fully incorporated.
- Add the red food coloring and mix until the color is evenly distributed.
- Pour the batter into a greased tube pan.
- Bake at 325°F (163°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the cooking oil with melted butter for a richer flavor. If you want a less intense color, reduce the red food coloring to 1 oz. Ensure your eggs are at room temperature for better incorporation. This cake pairs beautifully with Maple-Glazed Nuts for a delightful crunch.
Serving Suggestions
Serve slices of Red Devil Pound Cake with a dollop of whipped cream or a scoop of No Cream Ice Cream for a delicious dessert. It also pairs well with coffee or tea. For a special touch, drizzle with a chocolate sauce or serve alongside Caramel Pecan Baked Apples for an indulgent treat.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Red Devil Pound Cake contains roughly 662 calories, with 10g protein, 80g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (37% of the Daily Value), iron (37% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of potassium and calcium. It also contributes 10g of dietary fiber toward your daily target.
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 a different kind of food coloring?
Yes, you can use gel food coloring for a more vibrant hue, or even try natural alternatives like beet juice for a different flavor profile. Just remember that the amount needed may vary, so start with a small amount and adjust to your desired color.
Why is my cake dense?
A dense cake can result from overmixing the batter or using cold ingredients. Make sure to mix just until combined and use room temperature eggs. Also, ensure you measure your flour correctly, as too much can lead to a heavy texture.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check the blend's instructions, as some may require adjustments in liquid or baking time.
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).