Preparation

Step 1: Prepare the Cake Batter

1. Preheat your oven to 325°F (163°C). Grease a bundt or pound cake pan thoroughly with butter or baking spray, then dust lightly with flour.
2. In a large bowl, cream the softened butter and sugar using an electric mixer on medium-high speed until light and fluffy (about 3-4 minutes).
3. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.

Step 2: Add Dry Ingredients

4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture to ensure a smooth batter.

Step 3: Add the Red Color and Flavor

6. In a small bowl, combine the vanilla extract, red food coloring, baking soda, and white vinegar. This mixture will bubble slightly—add it immediately to the cake batter.
7. Mix on low speed until the color and ingredients are fully incorporated. Be careful not to overmix.

Step 4: Bake the Cake

8. Pour the batter into the prepared cake pan, smoothing out the top with a spatula.
9. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a cooling rack to cool completely.

Step 5: Prepare the Cream Cheese Frosting

11. In a medium bowl, beat the softened cream cheese and butter until creamy and smooth.
12. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and heavy cream (if needed) to achieve a spreadable consistency.

Step 6: Frost and Garnish

13. Spread or pipe the cream cheese frosting evenly over the cooled pound cake.
14. Sprinkle toasted pecans and red velvet crumbs on top for an elegant and decorative finish.