It's the season for all things red velvet- and this flavorful, moist Red Velvet Pound Cake is sure to become a new favorite!
How to Make a Red Velvet Pound Cake
This red velvet pound cake has all of the flavor that you love in a red velvet layer cake . As you would expect from a pound cake, it is more dense (in a good way!) and has a very fine, tender crumb and moist texture.
It has richness from the butter and heavy cream, a slight tanginess, and a subtle chocolate flavor.
You can find the full, printable cake recipe card further down in this post. Here is a quick rundown of our steps:
- Preheat the oven to 325 degrees F. Grease and flour a large tube pan (we used a 10 inch pan)
- In a separate bowl add the cake flour, baking powder, salt and cocoa powder. Whisk to combine and set aside.
- Add the butter to the bowl of your mixer, mix until smooth. Gradually add the sugar and mix until fluffy and lightened in color, this will take 3 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk is blended.
- Add the vanilla, white vinegar, and red coloring to the whipping cream. The vinegar adds a boost of acidity, making for a more tender cake. It will thicken the cream as it turns it to an extra rich version of buttermilk.
- With the mixer on low speed, alternately add the flour mixture and the whipping cream mixture. Begin and end with the flour mixture. (We do three additions of dry ingredients and 2 of the wet ingredients.)
- Fill the prepared bundt cake pan (we used a 10 inch cake pan)
- Bake at 325 degrees for 1 hour and 10 minutes, or until a long wooden skewer or toothpick comes out clean or with just a few crumbs attached. Ovens bake differently so check at around the 1 hour mark and adjust the baking time as needed.
- Allow the pound cake to cool in the pan for 10 minutes before turning out.
Easy Cream Cheese Frosting
We love the combination of red velvet cake with cream cheese frosting!
This recipe is a simple combination of cream cheese, softened butter, confectioners sugar, and vanilla. We are using a half-batch of our usual Cream Cheese Frosting.
Since cream cheese frostings are on the softer side, it is best to chill the bowl of frosting in the refrigerator for a few minutes to firm it back up before decorating the cake.
Decorating the Pound Cake
We may not have cake layers to fill for today's Red Velvet Pound Cake, but we can add the cream cheese frosting to the top!
You can spread and swirl the frosting onto the top half of the cake using an offset spatula if you'd like, but we decided to add decorative piping using a large star (1M) piping tip.
We applied frosting stars and rosettes over the top of the cake (and partially down the side). I love the look! (If you'd like more info on piping with star tips, check out our video here: Star Tip Piping Basics)
I started off by piping larger rosettes and then filled in with smaller rosettes and stars.
More Classic Cake Recipes
It's great to several tried and true go-to classic cake recipes on standby for all of the special occasions in your life!
In addition to today's Red Velvet Pound Cake, make sure to check out these other amazing cake recipes!
*If you love cakes baked in tube pans or bundt pans, don't miss our 25+ Favorite Bundt Cake Recipes or our 30+ Favorite Pound Cake Recipes. These moist cakes have amazing flavor and are simple to make!
More Red Velvet Cake Recipes to Try
If you love red velvet cakes, don't miss these other moist cake recipes with amazing flavor!
Red Velvet Layer Cake from Scratch
Red Velvet Cake- Doctored Cake Mix
Red Velvet Marble Cake with Peppermint Glaze
Semi-Naked Red Velvet Cake with Chocolate Sail- Free Decorating Video
Enjoy the Recipe!
We hope that you enjoy this Red Velvet Pound Cake! Keep this delicious dessert in mind for your next special occasion, from holidays and birthdays to Valentine's Day and more.
If you give the recipe a try, make sure to leave a comment and photo below!
Red Velvet Pound Cake
This moist Red Velvet Pound Cake has wonderful richness from the butter and cream in the recipe, and the perfect amount of chocolate flavor. We love it with cream cheese frosting!
Ingredients
- 3 sticks (1 ½ cups) (339g) unsalted butter, softened
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in bowl of warm water for 5-10 minutes if in a hurry)
- 3 cups (342g) cake flour
- ½ teaspoon (2g) baking powder
- ⅓ cup Unsweetened Cocoa (29g)
- ½ teaspoon (3g) salt
- 1 ½ cups (348g) heavy cream or whipping cream (we used heavy cream)
- 2 teaspoons (8g) vanilla extract
- 1 Tablespoon plus 1 teaspoon White Vinegar
- 2 ½ Tablespoons Liquid Red Coloring (adjust amount to your liking. Because of the cocoa, the batter/cake will not be bright red.)
Cream Cheese Frosting
- 1 stick, (113g) unsalted butter, slightly softened
- 1 (8oz) Package Cream Cheese. We use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften slightly.
- 1 teaspoon (4 g) vanilla extract
- ¼ teaspoon salt (1g)
- 3 to 3 ½ cups (345g to 373g) powdered sugar
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a large tube pan. We used a 10 inch bundt pan.
- In a separate bowl add the cake flour, baking powder, salt and cocoa powder. Whisk to combine and set aside.
- Add the butter to the bowl of your mixer, mix until smooth. Gradually add the sugar and mix until fluffy and lightened in color, this will take 3 to 5 minutes.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- In a small bowl or measuring cup, combine the vanilla, white vinegar, and red coloring to the heavy/whipping cream. The mixture will thicken as the vinegar reacts to the cream.
- With an electric mixer on low speed (with paddle attachment if using a stand mixer), alternately add the flour mixture and the whipping cream mixture. Begin and end with the flour mixture. (We do three additions of dry ingredients and 2 of wet.) Pour into prepared bundt pan.
- Bake at 325 degrees for 1 hour and 10 minutes, or until a long wooden skewer or toothpick comes out clean or with just a few crumbs attached. Ovens bake differently so check at around the 1 hour mark and adjust the baking time as needed.
- Allow the pound cake to cool in the pan for 10 minutes before turning out.
Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Decorating the Cake
We used our large star tip (1M) to pipe rosettes and stars over the top of the cake with the cream cheese frosting. If it is too soft, chill in the refrigerator for a few minutes. You can also spread the frosting on top of the cake with an offset spatula. (This is a half batch of our cream cheese frosting recipe).
Notes
Bundt Pans
If using a smaller bundt pan than the 10 inch one that we used, be careful over overfilling. You should have at least 1 ¼ inches from the top of the cake batter to the top edge of the pan to be on the safe side.
Because of the cream cheese in the recipe, this cake should be refrigerated. However, for best taste and texture, you should remove the cake for 2-3 hours before serving so that the cake can soften and warm closer to room temperature.
Freezing Instructions
Pound Cakes can be made in advance and frozen! After baking, allow the cake to cool on a wire rack. Then, place it on a foil-lined cake plate or board. Wrap tightly in plastic wrap, then foil, and freeze for up to three months. To thaw a pound cake or bundt cake, it's best to move it to the refrigerator the day before you need it. Then, continue to thaw on the kitchen counter for a few more hours the next day.
Cake Flour Substitution
(Using all purpose flour (plain in UK) to make Cake Flour) For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
Serving Instructions:
This cake should be refrigerated because of the cream cheese frosting. For best flavor and texture, remove the cake from the refrigerator a couple of hours before serving so that the cake and frosting have a chance to soften a bit.
Looks great! Love the pretty piping on top :-)
Thanks Teri! ;0)
Love your dessert 🍨 receipts keep up the great work 😊