red velvet cake pound cake recipe

Written BySheba G Updated On
red velvet cake pound cake recipe
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The Best red velvet cake pound cake recipe

I have been making this red velvet cake pound cake recipe for years and it is a total crowd pleaser. My kids love the rich chocolate flavor and the cream cheese glaze on top. It is perfect for holidays or just a Sunday dessert. The best part is it uses simple ingredients you probably already have in your pantry. Plus the cocoa powder gives it a little antioxidant boost which makes me feel a bit better about serving it to my family. This cake is moist and dense just like a traditional pound cake but with that classic red velvet color and taste. It holds up well for potlucks and birthday parties and always disappears fast. I love that I can make it ahead of time and it stays fresh for days. If you are looking for a dessert that feels fancy but is easy to put together this is the one.

Red Velvet Cake Pound Cake

Red Velvet Cake Pound Cake

4.9 from 1770 votes

This red velvet cake pound cake combines the dense buttery texture of a classic pound cake with the rich cocoa and tangy buttermilk flavor of red velvet. It is topped with a smooth cream cheese glaze for a sweet finish.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 10Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 1/2 cups unsalted butter softened
2 cups granulated sugar
4 large eggs room temperature
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk room temperature
1 tablespoon red food coloring
1 teaspoon white vinegar
1 teaspoon baking soda

For the Cream Cheese Glaze

4 ounces cream cheese softened
2 tablespoons unsalted butter softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

👨‍🍳Directions

1Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan.
2In a large bowl beat butter and sugar together with an electric mixer until light and fluffy about 3 minutes.
3Add eggs one at a time beating well after each addition. Mix in vanilla extract.
4In a separate bowl whisk together flour cocoa powder baking powder and salt.
5In a small bowl combine buttermilk and red food coloring.
6Add the flour mixture to the butter mixture in three parts alternating with the buttermilk mixture starting and ending with flour. Mix until just combined.
7In a tiny bowl mix vinegar and baking soda. It will fizz. Fold this into the batter quickly.
8Pour batter into the prepared bundt pan and spread evenly.
9Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean.
10Let the cake cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.
11For the glaze beat cream cheese and butter together until smooth. Add powdered sugar and vanilla and beat until creamy. Add milk one tablespoon at a time until you reach a drizzle consistency.
12Drizzle glaze over cooled cake. Let set before slicing.

🔧Equipment

10 inch bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 105mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 34g🥩Protein: 6g

📝Notes

For a deeper red color use gel food coloring. Make sure all ingredients are at room temperature for the best texture. Store leftover cake in the refrigerator.

Watch Video Of How Red Velvet Cake Pound Cake Works

This red velvet cake pound cake is always a good idea for any occasion and it works so well for family gatherings. I love that it is simple to make but looks impressive on the dessert table. Give it a try and I am sure your family will ask for it again and again.

❓ Frequently Asked Questions About Red Velvet Cake Pound Cake

1. Can I use a different pan instead of a bundt pan?

Yes you can use a 9×5 inch loaf pan but the baking time will be different. Check for doneness at about 50 minutes. You may need to adjust the time depending on your pan.

2. Why did my cake turn out dry?

Overbaking is the most common cause. Check the cake a few minutes early and use an oven thermometer to make sure your oven temperature is accurate. Also be careful not to overmix the batter once you add the flour.

3. Can I make this cake dairy free?

You can substitute the butter with a vegan butter stick and use a dairy free cream cheese for the glaze. For the buttermilk add one tablespoon of vinegar or lemon juice to a cup of unsweetened almond milk and let it sit for 5 minutes.

4. How should I store this pound cake?

Store the cake in an airtight container in the refrigerator for up to five days. Let it come to room temperature before serving for the best flavor and texture. You can also freeze the unglazed cake for up to three months.

5. Can I leave out the red food coloring?

Yes you can skip the food coloring for a more natural look. The cake will still have the same great flavor and texture. It will just be a chocolate pound cake instead of red velvet.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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