Red Velvet Pound Cake
To keep pound cake fresh, store without the frosting at room temperature for 2-3 days.If adding the frosting right away, it will need to be stored in the refrigerator because of the cream cheese. Stored in the refrigerator, this pound cake will last up to 5 days, covered.To freeze the pound cake, I recommend freezing it without the frosting. Wrap the cake tightly in a couple of layers of plastic wrap and a layer of aluminum foil. You can freeze this cake for up to 3 months. (Don’t forget to label and date it!) Allow the cake to thaw overnight in the refrigerator before adding the frosting and serving.
More Pound Cake Recipes
Red Velvet Pound Cake
PREP TIME20MINUTES MINS
COOK TIME1HOUR HR 20MINUTES MINS
TOTAL TIME1HOUR HR 40MINUTES MINS
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!
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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.
