Red Velvet Pound Cake is soft, moist, flavorful and sweet. This easy recipe is loaded with eggs and butter to give it the desired dense, heavy texture that classic pound cake is known for. The icing on the cake is a creamy, rich and sweet cream cheese frosting.
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Red Velvet Pound Cake has the same red velvet cake flavor you know and love with the density and richness of classic pound cake. It’s topped with a simple vanilla cream cheese frosting.
This recipe is stunningly beautiful. The bright red color makes it stand out and the taste will have you coming back for more.
If you enjoy pound cake, we also have recipes for fruit filled pound cake, like this Blueberry Lemon Pound Cake and more sweeter pound cakes like Chocolate Pound Cake and Chocolate Chip Pound Cake.
Why This Recipe Works
This is an easy to make, homemade pound cake recipe. From-scratch, homemade baked goods really are the best!
This cake is moist, slightly more dense, and full of delicious classic red velvet flavor. The vanilla cream cheese frosting is the perfect combination of sweet and creamy to compliment this cake.
This beautiful recipe is especially good for Valentine’s Day and Christmas, but is delicious any time of the year.
Step-By-Step Instructions
Ingredients
Red Velvet Pound Cake
- 2 cups all purpose flour
- 2/3 cup cake flour: cake flour can be made by simply removing 2 teaspoons of flour and replacing it with 2 teaspoons of cornstarch. Whisk together before adding into the recipe.
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups sugar
- 1 cup salted butter (room temperature): if using unsalted butter, add an additional 1/2 teaspoon salt.
- 4 eggs
- 3 egg yolks
- 1/2 cup sour cream: plain or Greek yogurt may be used instead.
- 1 1/2 cups milk
- 3 tablespoons white vinegar
- 2 1/2 teaspoons vanilla extract
- Red food coloring: this is what makes a cake a red velvet cake, but this may be left out if desired.
- 3.4 ounce package vanilla pudding
- 1/3 cup unsweetened cocoa powder
Cream Cheese Frosting
- 1 1/4 cup powdered sugar
- 8 ounces cream cheese
- 1/2 cup salted butter (room temperature)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat the oven to 325°F.
Grease a bundt pan very well and lightly flour. Set aside.
Create!
In a large mixing bowl combine flour, cake flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment add the sugar and butter. Beat on medium speed, until light and fluffy, about 5 minutes.
Add the eggs and egg yolks and mix to combine.
Next, add in the sour cream and mix until well incorporated.
Add in milk, vinegar, vanilla and red food coloring and mix until combined.
Gradually add in the flour mixture and pudding mix while mixing on low speed.
Add in cocoa powder and mix until just combined.
Add in more red food coloring, if needed.
Transfer the batter into the prepared bundt pan, then place into the preheated oven on the center rack.
Bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Once baked, remove from the oven and place onto a wire cooling rack to cool for 10 minutes. Once the cake has cooled down, place a cooling rack onto the opening and carefully flip over to release the cake. Let the cake completely cool before frosting.
Prepare the frosting as the cake cools.
In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, cream cheese, butter, vanilla extract and salt.
Mix together on low speed until the powdered sugar is incorporated, then turn the mixer speed up to medium-high and beat until fluffy and creamy.
Once the cake is completely cooled, transfer it to a plate or a cake stand.
Spoon the frosting into a piping bag fitted with a round tip. Pipe lines onto the cake. You can use the crevices from the bundt pan to use as a guide or pipe however you wish.
Present!
Cut into 12 slices and serve.
This cake is also delicious when served chilled.
Tips and Techniques
- Make sure you grease the bundt pan very well. For best results, spray well with baking spray, then coat with flour. Turn the pan upside down to let any excess flour fall out.
- Once all of the dry ingredients have been added, make sure to only mix until just combined. Over-mixing can cause the gluten to overdevelop, resulting in a crumbly cake.
- For an extra flavor element, add chocolate chips into the cake batter. If adding, it is recommended to add them by folding them into the batter using a rubber spatula as the last step.
FAQ’s
Can Pound Cake Be Frozen?
You can freeze a pound cake whole, or in slices, without frosting. Tightly wrap it in plastic wrap and freeze for up to 3 months.
Can Cream Cheese Frosting Be Frozen?
Yes. You can freeze cream cheese frosting in an airtight container for up to 3 months. Allow it to thaw in the refrigerator before using.
More Red Velvet Recipes
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Red Velvet Pound Cake
Ingredients
Red Velvet Pound Cake
- 2 cups all purpose flour
- 2/3 cup cake flour (see notes)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups sugar
- 1 cup salted butter (room temperature, if using unsalted butter, add an additional 1/2 teaspoon salt)
- 4 eggs
- 3 egg yolks
- 1/2 cup sour cream (plain or Greek yogurt may be used instead)
- 1 1/2 cups milk
- 3 tablespoons white vinegar
- 2 1/2 teaspoons vanilla extract
- red food coloring (this is what makes a cake a red velvet cake, but this may be left out if desired)
- 3.4 ounce package vanilla instant pudding mix
- 1/3 cup unsweetened cocoa powder
Cream Cheese Frosting
- 1 1/4 cups powdered sugar
- 8 ounces cream cheese
- 1/2 cup salted butter (if using unsalted butter, add an additional 1/4 teaspoon salt)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F.
- Grease a bundt pan very well and lightly flour. Set aside.
- In a large mixing bowl combine flour, cake flour, baking powder, baking soda and salt. Set aside.2 cups all purpose flour, 2/3 cup cake flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- In the bowl of a stand mixer fitted with a paddle attachment add the sugar and butter. Beat on medium speed, until light and fluffy, about 5 minutes.1 3/4 cups sugar, 1 cup salted butter
- Add the eggs and egg yolks and mix to combine.4 eggs, 3 egg yolks
- Next, add in the sour cream and mix until well incorporated.1/2 cup sour cream
- Add in milk, vinegar, vanilla extract and red food coloring and mix until combined.1 1/2 cups milk, 3 tablespoons white vinegar, 2 1/2 teaspoons vanilla extract, red food coloring
- Gradually add in the flour mixture and pudding mix while mixing on low speed.3.4 ounce package vanilla instant pudding mix
- Add in cocoa powder and mix until just combined.1/3 cup unsweetened cocoa powder
- Add in more red food coloring, if needed.
- Transfer the batter into the prepared bundt pan, then place into the preheated oven on the center rack.
- Bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Once baked, remove from the oven and place onto a wire cooling rack to cool for 10 minutes. Once the cake has cooled down, place a cooling rack onto the opening and carefully flip over to release the cake. Let the cake completely cool before frosting.
- Prepare the frosting as the cake cools.
- In the bowl of a stand mixer fitted with a paddle attachment combine powdered sugar, cream cheese, butter, vanilla extract and salt.1 1/4 cups powdered sugar, 8 ounces cream cheese, 1/2 cup salted butter, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Mix together on low speed until the powdered sugar is incorporated, then turn the mixer speed up to medium-high and beat until fluffy and creamy.
- Once the cake is completely cooled, transfer it to a plate or a cake stand.
- Spoon the frosting into a piping bag fitted with a round tip. Pipe lines onto the cake. You can use the crevices from the bundt pan to use as a guide or pipe however you wish.
- Cut into 12 slices and serve.
Notes
Tips and Techniques
- Make sure you grease the bundt pan very well. For best results, spray well with baking spray, then coat with flour. Turn the pan upside down to let any excess flour fall out.
- Cake flour can be made by simply removing 2 teaspoons of flour and replacing it with 2 teaspoons of cornstarch. Whisk together before adding into the recipe
- Once all of the dry ingredients have been added, make sure to only mix until just combined. Over-mixing can cause the gluten to overdevelop, resulting in a crumbly cake.
- For an extra flavor element, add chocolate chips into the cake batter. If adding, it is recommended to add them by folding them into the batter using a rubber spatula as the last step.
