Red Velvet Pound Cake: A Rich Delight
Dive into the world of flavors with this sumptuous Red Velvet Pound Cake. Not only is it brimming with rich tastes, but its dense texture also promises a satisfying bite every time. Perfect as a dessert or a snack, this cake is a testament to classic American baking.
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Servings: 20 Slices
Ingredients
- 4 large eggs
- 1 box of Red Velvet Cake Mix
- 1 package 4.3 ounces of dry white chocolate instant pudding mix
- 1 teaspoon of vanilla extract
- 1 1/2 cups of water
- 1/2 cup of vegetable oil
Instructions
- Oven Preparation: Set your oven to preheat at 325°F (163°C).
- Pan Preparation: Take two standard bread pans. Spray them generously with cooking spray and give them a light flour dusting to ensure the cake doesn’t stick.
- Mixing the Batter: Start by whisking the eggs briskly until they turn foamy. Gradually add in the remaining ingredients, ensuring a smooth blend. Be cautious not to overdo the mixing to retain the cake's texture.
- Pouring the Batter: Evenly distribute the cake batter into the two prepared loaf pans.
- Baking: Place the pans in the oven and bake for 60-90 minutes. The baking time might vary based on the oven's efficiency and altitude. The cake is ready when a toothpick inserted into its center comes out clean.
- Cooling: Once baked, let the cake cool in the pans. After it has cooled down, you can easily remove it from the pans.