Red Velvet Pound Cake is a delicate, yet dense, cake that has a slight.
But not too sweet chocolate flavor with a cream cheese frosting as the icing on the cake, literally. Try my Red Velvet Cake for a more traditional red velvet cake.
The rich and dense texture of this Red Velvet Pound Cake starts with a cream cheese pound cake base with a hint of cocoa for a subtle chocolate flavor, and a touch of red food coloring for that classic crimson color.
Ingredients
Cake
- ▢ 1 block (8 ounces) cream cheese, room temperature
- ▢ 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
- ▢ 3 cups (600 g) granulated sugar
- ▢ 6 large eggs, room temperature
- ▢ 2 teaspoons vanilla extract
- ▢ 3 cups (375 g) cake flour
- ▢ ¼ cup (29.5 g) cocoa powder
- ▢ ¼ cup (60 g) buttermilk, room temperature
- ▢ 1-3 teaspoons red food coloring, or enough to reach the desired color
Cream Cheese Frosting
- ▢ ½ block (4 ounces) cream cheese, room temperature
- ▢ 2 ½ cups (312.5 g) confectioners’ sugar
- ▢ 2 tablespoons whole milk, room temperature
- ▢ 1 teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
- Gradually add the sugar and mix until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
- Slowly add the cake flour and cocoa powder. Mix until combined.
- Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
- Fold in the food coloring, one teaspoon at a time, until the desired color is reached.
- Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.)
- Allow cake to cool to room temperature before inverting on a plate and adding frosting.
Cream Cheese Frosting
- In a medium bowl using a hand mixer on medium speed, beat together the cream cheese, sugar, milk, and vanilla until smooth.
- Drizzle the frosting over the cooled pound cake. Slice and serve.