Red Velvet Pound Cake Recipe

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.

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.

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.

Behind the Recipe

This red velvet pound cake combines the dense, buttery texture of a classic pound cake with the subtle cocoa flavor and color that red velvet is known for.

Cream cheese in the batter adds richness, while cake flour keeps the crumb tender instead of heavy.

The frosting stays true to tradition soft cream cheese, vanilla, and powdered sugar creating a balanced finish that doesn’t overpower the cake.

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.
• 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.

Recipe Origin or Trivia

Red velvet cake has roots in early 20th-century baking, where cocoa was often used sparingly to soften flour.

Pound cake variations became popular because of their sturdy structure and long shelf life, making this red velvet pound cake a natural blend of two classic traditions.

Chef’s Pro Tips for Perfect Results

1. Use room-temperature ingredients for smooth batter.
2. Cream butter and sugar thoroughly for best structure.
3. Add eggs one at a time to prevent curdling.
4. Measure cake flour carefully to avoid density.
5. Let the cake cool completely before frosting.

Kitchen Tools You’ll Need

1. 10-inch Bundt pan
2. Stand mixer with paddle attachmen
3. Mixing bowls
4. Rubber spatula
5. Measuring cups and spoons
6. Toothpick or cake tester
7. Hand mixer
8. Cooling rack

Ingredients in This Recipe

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

Ingredient Substitutions

• Cake flour: Use all-purpose flour plus cornstarch substitute.
• Buttermilk: Use milk with a splash of vinegar.
• Salted butter: Use unsalted and add a pinch of salt.
• Red food coloring: Gel coloring for deeper color.

Ingredient Spotlight

Cream Cheese:
Used in both the cake and frosting, it adds richness and a subtle tang that balances sweetness.

Cake Flour:
Creates a finer crumb, keeping the pound cake tender rather than heavy.

Instructions for Making This Recipe

Cake Making

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth.

Step 2: Gradually add the granulated sugar and continue mixing until light and fluffy.

Step 3: Add eggs one at a time, mixing well after each addition.

Step 4: Mix in the vanilla extract.

Step 5: Slowly add cake flour and cocoa powder; mix just until combined.

Step 6: Fold in red food coloring, 1 teaspoon at a time, until the desired shade is reached.

Step 7: Pour the batter into the prepared bundt pan and smooth the top.

Step 8: 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).

Frosting

Step 1: 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.

Step 2: Add confectioner’s sugar, milk and vanilla extract

Step 3: Drizzle over the cooled pound cake, then slice and serve.

Nutrition Facts (Approx. per slice, 12 slices)

Calories	687kcal
Carbohydrates	86g
Fiber	1g
Fat	35g
Protein	7g
Cholesterol	150g

Texture & Flavor Secrets

• Cream cheese prevents dryness.
• Cake flour keeps crumb soft.
• Cocoa adds depth without strong chocolate flavor.
• Slow baking prevents cracking.

Cooking Tips & Tricks

• Tap pan gently to release air bubbles.
• Tent loosely with foil if browning too fast.
• Chill frosting briefly if too soft.
• Slice with a sharp knife for clean cuts.

What to Avoid

1. Don’t rush creaming butter and sugar.
2. Avoid cold ingredients, batter may curdle.
3. Don’t overmix after adding flour.
4. Avoid frosting while warm.

Preparation Time

• Prep Time: 20 minutes
• Bake Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes

Make-Ahead and Storage Tips

• Store covered at room temperature for 2 days.
• Refrigerate up to 5 days.
• Bring to room temperature before serving.
• Freeze unfrosted cake up to 2 months.

What to Serve With It

• Hot Coffee
• Tea
• Fresh Berries
• Vanilla Ice Cream
• Whipped Cream

Creative Leftover Transformations

• Cube into parfaits
• Make cake truffles
• Toast slices lightly
• Use as trifle layers
• Serve with custard

Additional Tips

• Color deepens as cake cools.
• Frost lightly for balance.
• Cake tastes better the next day.
• Keep covered to maintain moisture.

Make It a Showstopper

Serve the cake on a simple platter with smooth frosting and clean edges. The rich red interior and creamy white topping create a striking contrast without any extra decoration.

Variations to Try

1. Mini Loaf Cakes
2. Chocolate Chip Red Velvet Pound Cake
3. Glaze Instead of Frosting
4. Deeper Cocoa Version
5. Extra Cream Cheese Frosting Layer

FAQs

1. Is this cake very sweet?
   Balanced, not overpowering.
2. Can I make it ahead?
   Yes, it improves overnight.
3. Why use cake flour?
   For a softer crumb.
4. Can I skip food coloring?
   Yes, flavor stays the same.
5. Does it freeze well?
   Yes, unfrosted.
6. Can I use a loaf pan?
   Yes, adjust bake time.
7. Why did my cake crack?
   Oven temperature may be too high.
8. Can I double the frosting?
   Absolutely.
9. Should it be refrigerated?
   Yes, due to cream cheese.
10. How do I keep it moist?
    Store covered tightly.