Red Velvet Pound Cake Recipe is packed with chocolate flavor and the best cream cheese glaze. Each bite is light and fluffy.
You can enjoy all of the delicious flavors of Red Velvet Cake Recipe combined with the amazing texture of Pound Cake. This simple recipe will be a family favorite.
It is so pretty in the bundt cake pan and turns out fabulous. The decadent glaze is drizzled all over the cake for an incredible dessert.
If you love traditional red velvet cake or cheesecake factory red velvet cheesecake this red velvet pound cake will be a hit. Our family also loves Red Velvet Rice Krispie Treats , Red Velvet Funnel Cake and Red Velvet Mug Cake. For more festive desserts, try Christmas Cranberry Cake Recipe.
We have easy step by step instructions to make baking this cake a breeze. It is super easy.
Table of contents
Why We Love This Recipe
- The flavor is the perfect combination of chocolate and not too strong.
- Cream Cheese Glaze brings it all together for an unforgettable dessert.
- The recipe is effortless and anyone can make this.
Ingredients
Cake
- All Purpose Flour. Use a spoon to place the flour into the measuring cup. This is more accurate than scooping the flour.
- Unsweetened Cocoa Powder. Make sure to use unsweetened.
- Baking Soda. Best Baking Soda Substitutes
- Butter. Softened at room temperature.
- Large Eggs. Room temperature eggs.
- Vanilla Extract. Use pure vanilla extract for the best quality.
- Red Food Coloring. This makes the cake a vibrant red.
- Buttermilk. The addition of buttermilk is so flavorful and moist.
Frosting
- Cream Cheese. It will be easier to soften if it’s room temperature.
- Powdered Sugar. Sift the powdered sugar to remove any lumps.
- Milk. I prefer whole milk, but you can use reduced fat if you want.
Scroll to the bottom of the page for the complete ingredients list.
How to Make Red Velvet Pound Cake
- Step 1. Preheat the oven. It needs to be set to 350 degrees.
- Step 2. Prepare the pan. Grease and flour a 12 cup bundt pan. Make sure to get sections of the pan coated in the flour.
Step 3. Get out a medium bowl and whisk together the flour, cocoa powder, baking soda and salt.
Step 4. Then in a separate large bowl, beat together the oil, butter and sugar with a hand mixer or stand mixer.
Step 5. Add in the eggs, buttermilk and vanilla extract and red food coloring. Combine until smooth with an electric mixer.
Step 6. Mix together the wet and dry ingredients. Gradually add the dry ingredients into the wet ingredients on low speed until just combined. Don’t over mix the batter.
Step 7. Spread the batter into the pan. Gently tap the pan on the counter to get all of the air bubbles out.
Step 8. Then bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean.
Step 9. Let the cake cool for 15 minutes. Then invert the cake onto a plate or wire rack to cool completely.
Step 10. While the cake cools, make the cream cheese frosting glaze. In a medium size bowl, beat together the cream cheese, confectioners’ sugar, milk and vanilla extract. Then drizzle the mixture over the pound cake.
Expert Tips
- You can adjust the amount of red food coloring to achieve the desired color. Start with a little bit and add more as needed.
- Full fat buttermilk is best in this recipe. I would not use low fat buttermilk.
- Use room temperature ingredients. This makes it easier to mix and the texture of the cake is better.
- Feel free to make this pound cake in advance. The texture gets better the next day and tastes amazing.
- If you like nuts, sprinkle chopped walnuts on top of the glaze.
- Wait to slice the cake until the glaze has set. It will look prettier.
- Make sure that you use unsweetened cocoa powder in this recipe.
- Do not substitute buttermilk for something else. The buttermilk makes a big difference in the moistness and texture of the cake.
- Wait to add the frosting to the cake until it is completely cooled.
- Top the glaze with sprinkles for any occasion. Try red and green for Christmas, rainbow for birthday or anything you like.
Storage
Store the leftovers in an airtight container at room temperature for up to 1 week.
I think pound cake gets better the longer it sits. The texture seems to just get even more delicious.
Can You Freeze?
This cake is best frozen without the glaze. Allow the cake to cool and wrap in plastic wrap. Then wrap again in foil.
Place in the freezer up to 3 months. When ready to serve, thaw overnight. Then prepare the glaze and drizzle over the pound cake.
If you have leftover cake that has already been glazed, you can still freeze it. I like to freeze this in slices though.
Make sure the cake has set completely before freezing. Wrap the slices in plastic wrap and then place inside an airtight container.
The individual slices will make it easy to just grab a slice when you want something sweet. You can allow to thaw overnight in the fridge when ready to enjoy. See Can You Freeze Pound Cake.
More Easy Pound Cake Recipes
Go ahead and make this yummy Red Velvet Pound Cake. Once you do, leave a star rating and comment please.
Red Velvet Pound Cake
Ingredients
For the Cake:
- 3 cups Flour
- 2 Tbsp Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Butter softened
- 2 cups Sugar
- 1 cup Vegetable Oil
- 4 large Eggs
- 2 tsp Vanilla Extract
- Red Food Coloring
- 1 cup Buttermilk
For the Frosting:
- 4 oz Cream Cheese room temperature
- 2 cups Powdered Sugar
- 3 Tbsp Milk
- 1/2 tsp Vanilla Extract
Instructions
For the Cake:
- Preheat the oven to 350 degrees and grease and flour a 12 cup bundt pan. Make sure to get sections of the pan coated in the flour.
- In a medium size mixing bowl, whisk together the flour, cocoa powder, baking soda and salt.
- Then in a separate large bowl, beat together the oil, butter and sugar with a hand held or stand up mixer. Then add in the eggs, buttermilk and vanilla extract and red food coloring.
- Then gradually add the dry ingredients into the wet ingredients on low speed until just combined. Be careful not to over mix the batter.
- Pour the batter into the bundt pan and gently tap the pan on the counter to get all of the air bubbles out. Then bake for 50-60 until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes. Then invert the cake onto a plate or wire rack to cool completely.
For the Frosting:
- In a medium size bowl, beat together the cream cheese, sugar, milk and vanilla extract.
- Once the cake has cooled, drizzle the frosting over the pound cake.
- Then the cake is ready to slice, serve and enjoy!
