Red Velvet Pound Cake

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.

Red Velvet Pound 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. Topped with a thick cream cheese frosting, this cake recipe is sure to satisfy your cravings!

Ingredients & Substitutions

Cake Flour: Cake flour brings a fine crumb to cakes. It is lower in protein than all-purpose flour, which gives baked goods a delicate, tender crumb.

Buttermilk: Use full-fat buttermilk in this recipe. If you don’t have buttermilk on hand, you can make your own!

Red Food Coloring: Start with one teaspoon of red food coloring. You can always add more until you get the shade of red you are going for.

Room Temperature Ingredients: I can’t stress enough that this recipe needs to be made with room temperature ingredients (butter, cream cheese, buttermilk, milk). This will ensure easier mixing and helps achieve that perfect crumb.

Tips for a Perfectly Baked Cake

The outside of the cake should appear firm and done, but should not be burnt.Use a long skewer or toothpick around the 1 hour mark to check for doneness. If you find a few crumbs on your skewer or toothpick, that is GOOD, your pound cake is done baking. Wet batter on the skewer means it needs to bake longer.If you notice that the top is browning too quickly, you can cover it with a foil tent.

How to Store & Freeze Pound Cake