Here’s a red Velvet Pound Cake recipe, including step-by-step instructions and tips to ensure it comes out moist, rich, and full of that classic red velvet flavor (with a slight cocoa tang and cream cheese glaze if you’d like).
🍰 Red Velvet Pound Cake Recipe
🔸 Yield: One 10-inch Bundt cake or two 9×5 loaf cakes
🔸 Prep Time: 20 minutes
🔸 Bake Time: 60–75 minutes
🔸 Cooling Time: 1 hour
📝 Ingredients
For the Cake
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3 cups (360g) all-purpose flour (sifted)
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2 tablespoons unsweetened cocoa powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup (226g) unsalted butter, room temperature
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½ cup (120ml) vegetable oil
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2 ¾ cups (550g) granulated sugar
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5 large eggs, room temperature
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1 tablespoon vanilla extract
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1 tablespoon white vinegar
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2 teaspoons red food coloring (liquid or gel)
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1 cup (240ml) buttermilk, room temperature
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Optional: zest of 1 lemon (for brightness)
For the Cream Cheese Glaze (optional but recommended)
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4 oz (113g) cream cheese, softened
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1 cup (120g) powdered sugar, sifted
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2–3 tablespoons milk or heavy cream
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½ teaspoon vanilla extract
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Pinch of salt
🥣 Instructions
🔹 Step 1: Preheat and Prepare Pan
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Preheat your oven to 325°F (163°C).
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Generously grease and flour a 10-inch Bundt pan (or line 2 loaf pans with parchment paper and lightly grease).
🔹 Step 2: Mix Dry Ingredients
In a medium bowl, sift together:
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3 cups flour
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2 tablespoons cocoa powder
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½ teaspoon baking soda
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½ teaspoon salt
Set aside.
🔹 Step 3: Cream the Fats and Sugar
In a large bowl (stand mixer or hand mixer):
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Cream 1 cup butter and ½ cup oil together until smooth and fluffy.
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Add 2 ¾ cups sugar gradually and beat until light and creamy (about 3–5 minutes).
🔹 Step 4: Add Eggs and Flavorings
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Add eggs one at a time, beating well after each.
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Mix in:
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1 tablespoon vanilla extract
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1 tablespoon white vinegar
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2 teaspoons red food coloring
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🔹 Step 5: Alternate Adding Dry Ingredients and Buttermilk
With the mixer on low:
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Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions.
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Begin and end with dry ingredients.
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(Flour → Buttermilk → Flour → Buttermilk → Flour)
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Mix only until just combined. Do not overmix!
🔹 Step 6: Pour and Bake
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Pour batter evenly into the prepared Bundt pan or loaf pans.
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Smooth the top.
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Bake for 60 to 75 minutes, or until a toothpick inserted comes out clean.
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(Start checking at 60 minutes for doneness.)
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🔹 Step 7: Cool the Cake
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Let the cake cool in the pan for 15–20 minutes.
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Invert onto a wire rack and let cool completely (about 1 hour) before glazing.
🔹 Step 8: Make the Cream Cheese Glaze
In a bowl:
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Beat 4 oz cream cheese until smooth.
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Add 1 cup powdered sugar, 2–3 tbsp milk or cream, ½ tsp vanilla, and a pinch of salt.
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Whisk until smooth and pourable.
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Drizzle over the cooled cake.
✅ Tips for Success
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Use room temperature ingredients for best mixing and texture.
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Sift flour and cocoa to avoid lumps and ensure a light texture.
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Do not overbake: Pound cakes dry out fast if overdone.
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You can use gel red coloring for more vivid color with less quantity.
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To store: Wrap tightly and keep at room temp for 3 days or refrigerate for up to a week.