Red Velvet Pound Cake
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.
Servings: 12 servings
Calories: 645kcal
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.
Nutrition
Serving: 1serving | Calories: 645kcal | Carbohydrates: 75g | Protein: 9g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 666mg | Potassium: 235mg | Fiber: 2g | Sugar: 51g | Vitamin A: 1216IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 2mg