Description
This Red Velvet Pound Cake with Toasted Pecans and Chocolate Chips is a decadent twist on the classic red velvet flavor. It’s dense, moist, and buttery, with rich cocoa undertones, crunchy toasted pecans, and pockets of melty chocolate chips. A showstopping dessert that’s perfect for holidays or special occasions.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 tbsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 2 tbsp red food coloring
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp white vinegar
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup toasted pecans, chopped
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a large mixing bowl, cream butter, oil, and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract, cocoa powder, and red food coloring until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Stir in vinegar at the end.
- Fold in chocolate chips and toasted pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with melted chocolate before serving, if desired.
Notes
- Use buttermilk for the signature tender crumb and tangy flavor of red velvet.
- Toast the pecans beforehand to bring out their nutty aroma and crunch.
- Let the cake cool completely before slicing to maintain structure.
- Store tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 44g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: red velvet pound cake, chocolate chip pound cake, pecan cake, holiday dessert, red velvet bundt