by Chelsea LordsThis red velvet pound cake is filled with delicious and rich flavors. It is thick and heavy and absolutely delicious!
Hey everyone! Chelsea back from Chelsea’s Messy Apron and now that the big game day has come and gone (GO BRONCOS!) I’m in full blown Valentine’s Day mode.
And I don’t think Valentine’s Day can be complete without some good red velvet…right?!
This red velvet pound cake is SO easy to make (hello doctored cake mix recipes, you are the best!) and filled with delicious rich flavors. It’s ultra thick and heavy as a good pound cake should be!
With only 6 ingredients and a 10-minute tops prep time, this could just be THE Valentine’s treat! 🙂
- 4 large eggs
- 1 box Red Velvet Cake Mix
- 1 package (4.3 ounces) white chocolate instant pudding mix, dry
- 1 teaspoon vanilla extract
- 1 and ½ cup water
- ½ cup vegetable oil
- Preheat the oven to 325 degrees F. Prepare 2 regular bread pans by generously spraying with cooking spray and lightly dusting with flour.
- Briskly whisk the eggs until foamy. Beat in all the other ingredients until completely combined being careful to not over-mix.
- Separate the dough evenly into 2 loaf pans.
- Bake for 60-90 minutes (wide variance depends on altitude differences and oven differences) or until a toothpick comes out clean when inserted into the center.
- Remove from the oven, allow to cool, and then remove from the pan.
Adapted from Just a Pinch
Delicious Valentine’s Treats from Chelsea’s Messy Apron:
Brownie Batter Cheesecake Ball (NO BAKE)
This recipe looks sooooo good! I’m confused, though, at the size of the pan to be used. Is a regular bread pan 9×5 or 8×4? I’m not sure even the industry has standardized this pan. What was your intention?
They are generally these two sizes. Google standard bread size pan and this is what will come up. With this cake (or any other for that matter) you really need to watch and keep checking I would say after 40 minutes for this recipe. Use the standard tooth pick in the center, it should be relatively clean when pulled out. My oven runs hotter than most and took 50 minutes to be done. Also the bigger the bread pan, the shorter the height and will also shorten bake time. Baking is precise, use exact measurements, exact ingredients, exact pan size or close to same size for exact taste. The better quality the ingredients, the better tasting the recipe. I will never understand why some use substitutions and rate the recipe as bad. Don’t rate if you didn’t follow exactly or just comment with out rating if you substituted other ingredients. Just my opinion.
I loved this moist delicious cake. I cut it in cubes and followed a Food Lion recipe for Summer Berry Trifle using chunks of strawberries and blueberries and cool whip mixed with 1 1/2 cups milk and cheesecake pudding rotating each. This is for one loaf if you use both (like I did) use 2 cool whips (8oz each) and 2 instant cheese cake pudding and 3 cups milk. It was the best thing I have tasted for a long time (dessert wise!)
I forgot quantities on berries . For double recipe I use 2-16 oz containers of fresh strawberries (cut in to bite size pieces) and 2 small containers of fresh blueberries (check for stems.)
This is great for any Memorial, 4th of July or Labor Day because it is red white and blue! I put cake cubes first (one loaf) ,
cool whip and pudding mixture (make 2 boxes with 3 cups milk and add 2 containers of cool whip stirred in) use half of this
then half the berries
then repeat with other loaf, cool whip mixture and finish with other half of berries!
Make sure you let the “Red Velvet Pound Cake” from above cool before cutting in to cubes. I use a bread knife and slice in half length ways first, then (leaving intact) cut
on top about one inch apart one way, the same the other way.
You will not believe how good this is and pretty easy to make!
oh yummy!
I love cake mix recipes. I’m a huge fan of the cake mix doctor. This red velvet pound cake looks divine, and red velvet is my daughter’s favorite. I already added the ingredients to my shopping list. I will be making this for her this weekend.
I made this cake today–very good and easy. I used 9×5 pans and baked for 65 min.
So glad to hear!
I don’t have small loaf pans. Could I make it in a bundt cake pan?
This turned out perfect-so moist. Used vanilla pudding. Took this to work-everyone loved it!!!
That is so great to hear! I love using vanilla pudding in my cakes! Thank you for sharing! Xo
Your Recipe Critic,
Alyssa
I live at 7000 feet what changes should I make?