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Red Velvet Pound Cake

Red Velvet Pound Cake prepared dish

This tender red velvet pound cake has the classic cocoa-buttermilk flavor and a fine, buttery crumb baked in a bundt pan. A tangy cream cheese glaze finishes the cake with just enough sweetness for clean slices and an elegant dessert presentation.

This recipe is american style, dessert, scaled for 8 servings, with 25 min prep and 75 min cook.

Prep: 25 min · Cook: 75 min · Total: 100 min · Serves: 8

Quick cooking notes

  • Core ingredients include whole milk, powdered sugar, unsalted butter, distilled white vinegar.
  • Follow all 15 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 tbsp whole milk (plus more as needed)
  • 1 cups powdered sugar (sifted)
  • 1 cups unsalted butter (softened, plus more for greasing)
  • 1 tsp distilled white vinegar
  • 1.5 tbsp red gel food coloring
  • 0.75 tsp fine salt
  • 2 tsp vanilla extract
  • 4 oz cream cheese (softened)
  • 5 large large eggs (at room temperature)
  • 3 tbsp unsweetened cocoa powder (sifted)
  • 1 cups buttermilk (well shaken, at room temperature)
  • 2.5 cups granulated sugar
  • 3 cups all-purpose flour (spooned and leveled, plus more for dusting)
  • 1 tsp baking powder

Instructions

  1. Place a rack in the center of the oven and preheat the oven to 325°F (163°C) for at least 15 minutes so the temperature is stable before baking.
  2. Brush a 10- to 12-cup Bundt pan thoroughly with softened butter, dust it with all-purpose flour, tap out the excess over the sink, and check that every ridge is coated so the cake releases cleanly.
  3. Whisk 3 cups all-purpose flour, 3 tbsp unsweetened cocoa powder, 1 tsp baking powder, and 0.75 tsp fine salt in a medium bowl for 30 seconds until evenly combined and free of cocoa streaks.
  4. Beat 1 cups softened unsalted butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 1 minute, then add 2.5 cups granulated sugar and beat on medium-high speed for 4-5 minutes until the mixture is pale, fluffy, and increased in volume.
  5. Add 5 large eggs one at a time to the mixer bowl on medium speed, beating for about 30 seconds after each addition and scraping the bowl with a flexible spatula as needed until the batter looks smooth and glossy.
  6. Stir 1 cups buttermilk, 1.5 tbsp red gel food coloring, 1 tsp distilled white vinegar, and 2 tsp vanilla extract together in a liquid measuring cup until the color is evenly dispersed.
  7. With the mixer on low speed, add one-third of the flour mixture to the butter mixture and mix for about 15 seconds, then add half of the buttermilk mixture and mix for another 15 seconds; repeat with another third of the flour mixture, the remaining buttermilk mixture, and the final flour mixture, stopping as soon as no dry streaks remain.
  8. Remove the bowl from the mixer and fold the batter with a flexible spatula for 20-30 seconds, scraping the bottom and sides of the bowl to ensure the batter is evenly red and smooth without overmixing.
  9. Spoon the batter into the prepared Bundt pan, smooth the top with a spatula, and tap the pan firmly on the counter 3-4 times to release large air pockets.
  10. Bake the cake in the center of the 325°F (163°C) oven for 65-75 minutes, rotating the pan after 45 minutes, until the top springs back lightly, a wooden skewer inserted near the center comes out with a few moist crumbs, and the center of the cake registers about 200-205°F (93-96°C) on an instant-read thermometer.
  11. Set the Bundt pan on a wire rack and cool the cake in the pan for 15 minutes, then run a small offset spatula gently around the center tube and outer edge to loosen any stuck spots.
  12. Invert the cake onto the wire rack, lift off the pan, and let the cake cool completely for 1.5-2 hours until it is no longer warm to the touch before glazing.
  13. Beat 4 oz softened cream cheese in a medium bowl with a hand mixer on medium speed for 1 minute until smooth, then add 1 cups sifted powdered sugar and beat on low speed for 30 seconds until incorporated.
  14. Add 2 tbsp whole milk to the cream cheese mixture and beat on medium speed for 30-45 seconds until the glaze is pourable but thick enough to coat a spoon, adding milk 1 tsp at a time only if needed.
  15. Place the cooled cake on a serving plate, drizzle the cream cheese glaze over the top with a spoon, let it set for 10 minutes, and slice with a serrated knife into 8 even portions.

Nutrition (per serving)

  • Calories: 813
  • Protein: 12 g
  • Fat: 37 g
  • Carbohydrates: 110 g
  • Fiber: 2 g
  • Sugar: 75 g
  • Sodium: 438 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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