The Ultimate Red Velvet Pound Cake Recipe: A Luxuriously Soft & Rich Dessert

If you’re looking to make a statement at your next gathering or treat yourself to something indulgent, this Red Velvet Pound Cake is the perfect choice. With its deep red hue and rich, velvety texture, this cake is as stunning as it is delicious. The soft, moist crumb, paired with the tangy cream cheese glaze, creates a dessert that’s both festive and comforting. Whether you’re a seasoned baker or a beginner, this recipe will guide you step by step to create a masterpiece.

Red Velvet Pound Cake Recipe

Equipment:

• Bundt Pan: A Bundt pan is essential for achieving that perfect, elegant shape for this pound cake.
• Non-stick Spray: Use non-stick spray to prevent any sticking and ensure the cake comes out cleanly after baking.
• Electric Hand or Stand Mixer: A stand or hand mixer will ensure your batter is well-mixed, incorporating air for that perfect, tender texture.

Ingredients:

For the Red Velvet Cake:

• 3/4 cup vegetable oil – Adds moisture to the cake for a soft crumb.
• 1/2 cup unsalted butter, softened – Provides richness and helps create a tender texture.
• 4 oz cream cheese, room temperature – Adds moisture and a subtle tang to the cake’s flavor.
• 2 cups granulated sugar – Sweetens the cake and enhances its flavor.
• 2 large eggs, brought to room temperature – Eggs provide structure and moisture.
• 1 cup buttermilk – Contributes to the cake’s tenderness and enhances flavor.
• 2 tsp vanilla extract – A key flavoring that balances the richness of the cake.
• 1 tsp white vinegar – Helps activate the baking soda for a light texture.
• 2 tbsp red food coloring – For that iconic, vibrant red hue.
• 2 ¼ cups all-purpose flour, scooped and leveled – The base of the cake, ensuring structure.
• 3 tbsp unsweetened cocoa powder – Adds a slight depth of flavor and the characteristic red velvet taste.
• 1 tsp baking soda – Helps the cake rise and gives it a light texture.
• 1/2 tsp salt – Enhances the overall flavor and balances the sweetness.

For the Cream Cheese Glaze:

• 4 oz cream cheese, room temperature – Adds creaminess and tang to the glaze.
• 2 cups (240g) powdered sugar – Provides sweetness and thickens the glaze.
• 3 tbsp milk – Helps achieve the right consistency for pouring.
• 1/2 tsp vanilla extract – Adds depth of flavor to the glaze.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease your Bundt pan with non-stick spray to ensure an easy release.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt. Set this aside for later.
3. Cream the Wet Ingredients: In a large mixing bowl, beat together the vegetable oil, butter, cream cheese, and sugar using your electric mixer. Mix until the ingredients are well-combined and fluffy.
4. Incorporate the Wet Ingredients: Add the eggs, buttermilk, vanilla extract, and food coloring to the butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as necessary.
5. Add the Dry Ingredients: Gradually add half of the dry ingredients to the wet mixture. Mix until just combined, then scrape down the bowl. Add the remaining dry ingredients and mix again until combined.
6. Finish with Vinegar: Add the vinegar to the batter and fold it in gently with a rubber spatula. This step ensures that the vinegar activates the baking soda, helping the cake rise.
7. Pour and Bake: Pour the batter into your prepared Bundt pan and smooth it out. Bake for 45-50 minutes, or until a skewer or cake tester comes out clean. The cake should have a slight golden edge and be firm to the touch.
8. Cool the Cake: Let the cake rest in the pan for about 10 minutes. Afterward, turn it out onto a cooling rack and allow it to cool completely for another 30 minutes.

For the Cream Cheese Glaze:

1. Mix the Glaze: In a medium bowl, beat the cream cheese and powdered sugar together. Gradually add the milk, mixing until the glaze reaches a smooth consistency.
2. Adjust Consistency: If the glaze is too thick, add 1/2 tablespoon of milk at a time until it’s pourable. If it’s too thin, add 1 tablespoon of powdered sugar at a time to thicken it up.
3. Drizzle Over Cake: Once the cake has cooled completely, pour the cream cheese glaze over the top, allowing it to drip down the sides. Serve immediately or store for later.

Pro Tips from a Pastry Chef Instructor:

• Room Temperature Ingredients: It’s crucial to use room temperature butter, cream cheese, and eggs for a smooth, cohesive batter. Cold ingredients can cause the batter to separate, leading to a less-than-perfect texture.
• Mixing the Batter: When adding the dry ingredients, mix just until incorporated. Overmixing can lead to dense cake with a tough texture.
• Vibrant Red Hue: Don’t skimp on the red food coloring! The color is key to that signature red velvet look. Be sure to use a high-quality food coloring for the best results.
• Cool the Cake Properly: Allowing the cake to rest in the pan for 10 minutes before transferring it to a cooling rack helps it retain its shape and avoids breaking or cracking.

FAQs:

1. Can I use a different pan for this cake? Yes! While a Bundt pan is ideal for this cake, you can also use a 9-inch round cake pan. Just be sure to adjust the baking time accordingly.
2. Can I make this cake ahead of time? Absolutely! You can make the cake a day in advance and store it, tightly wrapped, at room temperature. The flavor actually improves as it sits.
3. How should I store leftovers? Leftovers can be stored in the refrigerator for up to 5 days. Be sure to store them in an airtight container to preserve freshness.
4. Can I freeze this cake? Yes, this cake freezes beautifully! Wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, simply leave it at room temperature for several hours.

This Red Velvet Pound Cake is the epitome of indulgence. The tender crumb, paired with the tangy cream cheese glaze, creates a dessert that’s rich, flavorful, and unforgettable. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake will be the star of the show. So, gather your ingredients and get ready to create a masterpiece that’s sure to impress! Happy baking!

Red Velvet Pound Cake

Indulge in the ultimate decadence with our Red Velvet Pound Cake. Delicious, rich, and topped with a luscious cream cheese glaze.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

rest time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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RED VELVET CAKE

• 3/4 cup vegetable oil
• 1/2 cup unsalted butter softened
• 4 oz cream cheese room temperature
• 2 cups granulated sugar
• 2 large eggs brought to room temp
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 2 tbsp red food coloring
• 2 ¼ cups all purpose flour scooped and leveled
• 3 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

Cream Cheese Glaze

• 4 oz cream cheese room temp
• 2 cups 240g powdered sugar
• 3 tbsp milk
• 1/2 tsp vanilla extract

Equipment

• Bundt Pan
• Non Stick Spray
• Electric hand or stand mixer

Method

 

1. Preheat your oven to 350F
2. Whisk together your dry ingredients (flour, cocoa powder, and salt) and set aside.
3. In a large mixing bowl, beat together the oil, cream cheese, butter, and sugar until well combined.
4. Add in the eggs, buttermilk, vanilla, and food coloring
5. Add half of the dry ingredients and mix until just combined.
6. Scrape down the bowl before adding the remaining dry ingredients.
7. Add the vinegar last, fold in with a rubber spatula and then pour immediately into the prepared pan.
8. Bake for 45-50 mins, or until a skewer comes out clean.
9. Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.

Cream Cheese Glaze Instructions

1. Mix together the cream cheese and powdered sugar, adding a little milk as you go.
2. Once smooth, mix in the vanilla.
3. This should be pourable not spreadable.
4. If it’s too thick, add 1/2 tbsp of milk at a time until thinned. If too thin, add 1 tbsp of powdered sugar at a time until thickened.
5. Pour over your cooled bundt cake and serve!

Notes

Can be Stored in the refrigerator for up to 5 days.

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