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Red Velvet Pound Cake

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This Red Velvet Pound Cake blends the dense, buttery texture of a classic pound cake with the cocoa-kissed richness and iconic hue of red velvet. It’s an indulgent, crowd-pleasing dessert perfect for celebrations or everyday luxury.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 2 hours
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegetarian

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

Optional Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C) and grease a bundt or loaf pan.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. In a measuring cup, combine buttermilk, red food coloring, vanilla, and vinegar.
  6. Alternately add dry ingredients and buttermilk mixture to the creamed butter, starting and ending with dry. Mix until just combined.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
  10. If using glaze: whisk cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.

Notes

  • Fold in mini chocolate chips for extra richness.
  • Skip glaze and dust with powdered sugar for a simpler presentation.
  • Try mini loaf pans or cupcake versions for individual servings.
  • Let refrigerated cake come to room temperature or microwave briefly before serving.
  • Can be frozen for up to 2 months—wrap tightly after cooling.

Nutrition

Find it online: https://allcookedup.com/red-velvet-pound-cake/