Red Velvet Pound Cake is a delicate, yet dense, cake that has a slight, but not too sweet chocolate flavor with a cream cheese frosting as the icing on the cake, literally! Try my for a more traditional red velvet cake.
The rich and dense texture of this Red Velvet Pound Cake starts with a base with a hint of cocoa for a subtle chocolate flavor, and a touch of red food coloring for that classic crimson color. Topped with a thick cream cheese frosting, this
is sure to satisfy your cravings!
: Cake flour brings a fine crumb to cakes. It is lower in protein than all-purpose flour, which gives baked goods a delicate, tender crumb.
: Use full-fat buttermilk in this recipe. If you don’t have buttermilk on hand, you can make your own!
Red Food Coloring: Start with one teaspoon of red food coloring. You can always add more until you get the shade of red you are going for.
Room Temperature Ingredients: I can’t stress enough that this recipe needs to be made with room temperature ingredients (butter, cream cheese, buttermilk, milk).
This will ensure easier mixing and helps achieve that perfect crumb.
from votes
Prep Time 20 minutes
Cook Time 1 hour20 minutes
Total Time 1 hour40 minutes
Red Velvet Pound Cake is a delicate, yet dense, cake that has a slight, but not too sweet chocolate flavor with a cream cheese frosting as the icing on the cake, literally!
Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
Gradually add the sugar and mix until light and fluffy.
Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
Slowly add the cake flour and cocoa powder. Mix until combined.
Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
Fold in the food coloring, one teaspoon at a time, until the desired color is reached.
Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.)
Allow cake to cool to room temperature before inverting on a plate and adding frosting.
In a medium bowl using a hand mixer on medium speed, beat together the cream cheese, sugar, milk, and vanilla until smooth.
Drizzle the frosting over the cooled pound cake.
Slice and serve.
Calories: 687kcal
Course: Dessert
Keyword: Red Velvet Pound Cake
Servings: 12
Calories: 687
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