Red Velvet Pound Cake with spiked egg nog

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My red velvet pound cake with spiked egg nog recipe, made me a fan! This cake is a rum cake 10 x!

Many people are informed that red velvet is just chocolate cake with red food coloring but it's not. Most red velvet cakes only has 2 tablespoons - ¼ cup of cocoa powder.

Red Velvet Pound cake with
Spiked Egg Nog baking Tips:

This recipe is for a bundt pan with a dark finish. If you’re bunt pan doesn’t have a dark finish increase temperature to 325 degrees bake for 1 hour 20 minutes.

Can you make ahead?

Freezer: After you cut the cake, individually wrap with plastic wrap. Then store in a freezer storage bag. Keep in the freezer for 5 months max. Thaw 48 hours before using.

Fridge: After you cut the cake, individually wrap with plastic wrap. Then store in a freezer storage bag. Keep in the fridge for 7 days max.

Recipe Video:

Substitution Options:

You can use a plant based red dye in place of traditional red dye.

When egg nog is not in season I use this recipe to make a red velvet rum cake.

what to serve with Red Velvet Pound cake with
Spiked Egg Nog?

• Blueberry Basil Ice Cream
  
• Coconut Coffee Brownies
  
• Ciroc Peach Cobbler Parfait
  

Meal Ideas:

• Red Velvet Biscuit with BBQ Brisket
  
• Red Velvet Crepes
  
• Kitchen Sink Cookies
  

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Recipe:

Red Velvet Pound Cake with Spiked Eggnog

Kenneth Temple

I was walking through the grocery store and was reminded that the holidays were here because the egg nog liquor was on display. This sparked the idea of doing a spiked egg nog cake that eventually became the recipe below.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 persons

Calories 660 kcal

Ingredients

  

1x2x3x

Red Velvet Cake

• 2 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon dark chocolate coco powder
• 1 ½ cups sugar
• 2 eggs
• 1 ½ cups canola oil
• 1 teaspoon white vinegar
• 1 oz. red dye
• 1 teaspoon vanilla extract
• 1 cup egg nog

Spiked Egg Nog

• 2 ½ oz. Captain Morgan Spiced Rum
• 2 ½ oz. Jack Daniel’s Whisky
• 4 oz. egg nog

Egg Nog Icing

• 1 lbs. powdered sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ cup eggnog

Instructions

 

• In a bowl add flour, baking soda, salt and coco powder and mix together.
• In another bowl with a hand mixer beat eggs and sugar until lemon colored. Add oil, vinegar, red dye and vanilla. In same bowl mix in flour and egg nog alternating between the two, finish with flour.
• Pour batter in a greased cake pan and bake for 1 hour and 15 minutes. While cake is hot, mix together rum, whisky and egg nog and pour evenly over cake. Allow to cool for 20 minutes, wrap cake with plastic wrap loosely and chill in refrigerator overnight.
• Remove cake from refrigerator and place in 350˚F oven for 5 minutes. This helps the cake release from the pan.
• In a bowl mix together powdered sugar, vanilla, salt, nutmeg and egg nog. Then pour evenly over cake.

Notes

Preheat oven to 300 degrees.

Nutrition

Serving: 0gCalories: 660kcalCarbohydrates: 86gProtein: 5gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 48mgSodium: 268mgPotassium: 106mgFiber: 1gSugar: 65gVitamin A: 112IUVitamin C: 1mgCalcium: 55mgIron: 2mg

Keyword eggnog, red velvet pound cake

Cooked this recipe?Let me know how it was!