Name: Red Velvet Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: Southern American
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup buttermilk; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon distilled white vinegar; 4 oz cream cheese, softened; 1 cup powdered sugar; 2–3 tablespoons milk or cream; 1/2 teaspoon vanilla extract

This Red Velvet Pound Cake is a rich, velvety twist on the classic Southern dessert, combining the dense, buttery texture of a traditional pound cake with the signature cocoa flavor and deep red color of red velvet. I love how indulgent it feels, with just the right balance of sweetness and a hint of chocolate. Whether I’m serving it plain or topped with cream cheese glaze, it’s always a showstopper.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make but looks and tastes like something special. The texture is perfectly dense and moist, and the flavor has that iconic red velvet richness with a slight tang from the buttermilk. It’s ideal for holidays, celebrations, or whenever I want a cake that’s both classic and a little different. Plus, it slices beautifully and holds up well for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Buttermilk
Red food coloring
Vanilla extract
Distilled white vinegar

Optional Cream Cheese Glaze:

Cream cheese, softened
Powdered sugar
Milk or cream
Vanilla extract

Directions

I start by preheating the oven to 325°F (160°C) and greasing a bundt or loaf pan generously with butter or non-stick spray.
In a bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, I cream the butter and sugar together until light and fluffy.
I add the eggs one at a time, beating well after each addition.
In a separate bowl or measuring cup, I combine the buttermilk, red food coloring, vanilla, and vinegar.
I add the dry ingredients and the buttermilk mixture to the creamed butter alternately, starting and ending with the dry ingredients. I mix just until everything is combined.
I pour the batter into the prepared pan and smooth the top.
I bake the cake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, I let the cake cool in the pan for about 10–15 minutes before turning it out onto a wire rack to cool completely.
If I’m using glaze, I whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle it over the cooled cake.

Servings and timing

This recipe yields about 10–12 slices. It takes 20 minutes to prep and 60–70 minutes to bake, with cooling time added afterward. I usually give myself about 2 hours total from start to finish.

Variations

Sometimes I fold in mini chocolate chips for extra richness or add a layer of cream cheese in the center for a surprise filling. If I want to keep it lighter, I skip the glaze and just dust the top with powdered sugar. I’ve also tried baking it in mini loaf pans or as cupcakes for individual servings.

storage/reheating

I store the cake at room temperature in an airtight container for up to 3 days. If I refrigerate it (especially with glaze), it lasts up to 5 days. I like to let it come to room temperature or microwave a slice for 10–15 seconds before serving to bring back that soft texture.

FAQs

Can I make this without red food coloring?

Yes, but it won’t have the signature red velvet color. The flavor will still be great—more like a mild chocolate pound cake.

Can I freeze this cake?

Absolutely. I let the cake cool completely, wrap it tightly in plastic wrap and foil, and freeze it for up to 2 months. I thaw it overnight in the fridge before serving.

What kind of pan works best?

I usually use a bundt pan for presentation, but a standard 9×5-inch loaf pan works well too. I just keep an eye on the baking time—it may need a few extra minutes in a loaf pan.

Do I have to use vinegar?

Yes, it helps activate the baking soda and gives the cake its traditional red velvet tang. I don’t skip it.

What’s the best glaze or topping?

I love a simple cream cheese glaze, but a white chocolate drizzle or even whipped cream works beautifully too. If I want to go all out, I top it with fresh berries.

Conclusion

This Red Velvet Pound Cake is a rich, elegant twist on two beloved classics. With its buttery crumb, hint of cocoa, and striking color, it’s a dessert that always draws compliments. Whether I serve it with glaze, berries, or just on its own, it’s a standout recipe I return to again and again.