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.