Red Velvet Pound Cake Recipe is packed with chocolate flavor and the best cream cheese glaze. Each bite is light and fluffy.

red velvet pound cake ready to serve.
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Red Velvet Pound Cake Recipe

You can enjoy all of the delicious flavors of red velvet cake 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. Let’s get started baking.

We have easy step by step instructions to make baking this cake a breeze. It is super easy.

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 for red velvet pound cake.

Ingredients

For the Cake: 

  • Flour 
  • Unsweetened Cocoa Powder 
  • Baking Soda 
  • Salt 
  • Butter, softened 
  • Sugar 
  • Vegetable Oil 
  • Large Eggs 
  • Vanilla Extract 
  • Red Food Coloring 
  • Buttermilk 

Frosting: 

  • Cream Cheese, room temperature 
  • Powdered Sugar 
  • Milk 
  • Vanilla Extract 

How to make red velvet pound cake:

  • Preheat the oven. It needs to be set to 350 degrees. Oven temperatures often vary so you may need to preheat oven to 325.
  • Prepare the pan. Grease and flour a 12 cup bundt pan.  Make sure to get sections of the pan coated in the flour. 
  • Get out a medium bowl. In a medium size mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. 
  • Combine the oil and butter. 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.  
  • Mix together the wet and dry ingredients. Then gradually add the dry ingredients into the wet ingredients on low speed until just combined.  Be careful not to over mix the batter.  
  • Spread the batter into the pan. Pour the batter into the bundt pan and gently tap the pan on the counter to get all of the air bubbles out. 
  • Bake the cake. Then bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean.  
  • Let the cake cool. Allow the cake to cool in the pan for 10 to 15 minutes.  Then invert the cake onto a plate or wire rack to cool completely. 

How to make frosting:

  • Beat the cream cheese and sugar. In a medium size bowl, beat together the cream cheese, sugar, milk and vanilla extract. 
  • Frost the cake. Once the cake has cooled, drizzle the frosting over the pound cake.  I like to do this with a back and forth motion so that it creates a pretty design with the drizzle.
red velvet pound cake ready to serve.
  • Serve and enjoy. Then the cake is ready to slice, serve and enjoy! Everyone will love it.

Red Velvet pound cake 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.
red velvet pound cake ready to serve.

How to store:

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. You can also freeze pound cake. See Can You Freeze Pound Cake.

red velvet pound cake ready to serve.

How to 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.

red velvet pound cake ready to serve.
red velvet pound cake ready to serve.

Red Velvet Pound Cake

4.80 from 48 votes
Red Velvet Pound Cake Recipe is packed with chocolate flavor and the best cream cheese glaze. Each bite is light and fluffy.
Prep Time 15 minutes
Cook Time 50 minutes
Allow to Cool 15 minutes
Total Time 1 hour 20 minutes
Servings 12
Cuisine American
Course Dessert
Calories 621

Ingredients

For the Cake:

For the Frosting:

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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!

Recipe Notes

Store the leftovers in an airtight container at room temperature for up to 1 week.

Nutrition Facts

Calories 621kcal, Carbohydrates 79g, Protein 7g, Fat 32g, Saturated Fat 11g, Polyunsaturated Fat 11g, Monounsaturated Fat 8g, Trans Fat 0.4g, Cholesterol 87mg, Sodium 323mg, Potassium 116mg, Fiber 1g, Sugar 55g, Vitamin A 482IU, Calcium 54mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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