Bold, beautiful, and effortlessly elegant—this Red Velvet Pound Cake is the kind of dessert that looks like it belongs behind a bakery glass, but comes together in your own kitchen with ease. With its velvety crumb and deep cocoa richness, it blends Southern charm with a classic patisserie vibe.
The flavor? It’s as yum as our Pumpkin Buttermilk Pound Cake and Pineapple Cream Cheese Pound Cake—decadent, moist, and just the right balance of sweet and tangy, thanks to that signature swirl of cream cheese glaze. It’s the kind of cake that doesn’t just sit pretty—it performs.
Whether you’re hosting a brunch, gifting a friend, or just treating yourself to a slice of something special, this recipe offers pro-level payoff without the stress. And once you master the technique, you’ll find yourself coming back to it again and again.
What Makes This Recipe Special?
- I first baked it on a whim for a last-minute gathering, and everyone assumed it was from a high-end bakery—I didn’t have the heart to say it took under 30 minutes to prep!
- It’s become my secret weapon for celebrations; the rich color and classic flavor combo never fail to spark conversation (and second servings).
- I’ve experimented by adding a hint of espresso or swapping in orange zest, and it’s taught me how much versatility pound cake really offers.
- Serving this cake with fresh berries helped me keep desserts feeling lighter and even made it easier to stick to my wellness goals without skipping indulgence.
- The taste? Buttery, smooth, with that signature cocoa finish—it’s pure joy in every bite.
Red Velvet Pound Cake Recipe
This Red Velvet Pound Cake is rich, dense, and velvety smooth with a hint of cocoa and a luscious cream cheese drizzle. Perfect for holidays or celebrations, it’s a showstopper dessert with a soft crumb and irresistible flavor in every bite.
Equipment
- 10-inch Bundt pan
- Stand mixer with paddle attachmen
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Toothpick or cake tester
- Hand mixer
- Cooling rack
Ingredients
Frosting
- 2 tablespoons whole milk room temperature
- ½ block 4 ounces cream cheese, room temperature
- 2 ½ cups 312.5 g confectioners’ sugar
- 1 teaspoon vanilla extract
Cake
- 1 ¼ cups salted butter room temperature
- 3 tsp red food coloring or enough to reach the desired color
- 3 cups granulated sugar
- ¼ cup cocoa powder
- 6 large eggs room temperature
- 1 block cream cheese room temperature
- ¼ cup buttermilk room temperature
- 3 cups of cake flour
- 2 tsp vanilla extract
Instructions
Cake
- Preheat oven to 325°F and flour or butter a 10-inch bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth (about 3 minutes).
- Gradually add the granulated sugar and continue mixing until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Slowly add cake flour and cocoa powder; mix just until combined.
- Remove the bowl from the stand mixer and pour in the buttermilk to mix by hand and scrap down the sides of the bowl.
- Fold in red food coloring, 1 teaspoon at a time, until the desired shade is reached.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 1 hour to 1 hour and 20 minutes, checking for doneness at 1 hour (a toothpick should come out with a few moist crumbs, but no wet batter).
- Allow the cake to cool completely at room temperature before inverting onto a plate.
Frosting
- In a medium bowl, use a hand mixer on medium speed to beat cream cheese until smooth.
- Beat until the mixture is smooth and pourable.
- Add confectioner's sugar, milk and vanilla extract
- Drizzle over the cooled pound cake, then slice and serve.
Notes
- Bring all cold ingredients (butter, cream cheese, eggs, and buttermilk) to room temperature before starting for a smoother batter.
- Sift the cake flour and cocoa powder before adding to prevent lumps and ensure even mixing.
- Use gel food coloring for a more vibrant red hue without thinning the batter.
- If the cake browns too quickly, loosely tent it with foil during the last 20 minutes of baking.
| Calories | 687kcal |
| Carbohydrates | 86g |
| Fiber | 1g |
| Fat | 35g |
| Protein | 7g |
| Cholesterol | 150g |
Tips To Ease Your Job!
- Use parchment strips to line the bundt pan handles or edges—this makes it easier to lift and unmold the cake cleanly without breaking it.
- Crack eggs into a separate bowl first to avoid shell pieces and ensure a smooth mixing process without stopping mid-way.
- Measure ingredients ahead of time (mise en place) to streamline the mixing process and prevent accidental omissions.
- Warm the cream cheese slightly in the microwave (10–15 seconds) if it’s still too firm—this helps it blend seamlessly into the batter or frosting without lumps.
