Step 4: Combine Dry Ingredients
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In a separate bowl, sift together flour, baking powder, salt, and cocoa powder.
Step 5: Mix the Batter
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Add dry ingredients to the wet ingredients in 3 parts, alternating with buttermilk (start and end with flour).
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Mix in vanilla, almond extract, and red food coloring.
Step 6: Activate Baking Soda
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In a small bowl, mix vinegar and baking soda (it will foam). Fold it into the batter quickly.
Step 7: Bake
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Pour batter into prepared bundt pan and smooth the top.
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Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
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Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Step 8: Add Glaze (Optional)
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Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
Tips & Variations
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Cream cheese glaze option: Mix 4 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla, and 2–3 tbsp milk until pourable.
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Moisture tip: Don’t overbake. Check doneness at 60 minutes.
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Mini loaves? Divide into 3 mini pans and reduce bake time to ~40–45 minutes.
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Storage: Store covered at room temp for 3 days or refrigerate up to 1 week.
❤️ Final Thoughts
This Ruby Red Velvet Pound Cake is a stunning twist on a Southern classic — buttery, velvety, with just a hint of cocoa and a gorgeous crumb. Whether topped with glaze or served plain with berries and whipped cream, it’s guaranteed to steal the show.
