Few desserts feel as festive and indulgent as a Red Velvet Pound Cake with Cream Cheese Glaze. With its deep red color, rich cocoa undertones, and buttery crumb, this classic cake delivers elegance and comfort in every slice. Finished with a smooth cream cheese glaze, it’s perfect for holidays, birthdays, potlucks, or whenever you want a show-stopping homemade dessert that tastes just as impressive as it looks.
Advertisements
Ingredients
For the Red Velvet Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon distilled white vinegar
- 2 cups cake flour, sifted
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 ounce red food coloring (liquid or gel)
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions For Red Velvet Pound Cake
- Prepare the Oven
Preheat oven to 325°F (163°C). Grease and flour a 12-cup bundt or tube pan thoroughly. - Cream Butter and Sugar
Beat butter and sugar together for 5–6 minutes until light, fluffy, and pale. - Add Eggs and Flavorings
Add eggs one at a time, mixing well after each. Blend in vanilla extract and vinegar. - Mix Dry Ingredients
In a separate bowl, sift together cake flour, cocoa powder, baking soda, and salt. - Prepare Red Buttermilk
Stir food coloring into the buttermilk until evenly combined. - Combine Batter
Alternate adding dry ingredients and buttermilk mixture to the batter, starting and ending with dry ingredients. Mix just until combined. - Bake
Pour batter into the prepared pan, smooth the top, and tap gently to remove air bubbles.
Bake for 75–85 minutes, until a toothpick inserted comes out clean. - Cool
Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. - Make the Glaze
Beat cream cheese until smooth. Add powdered sugar, then milk gradually until pourable. Stir in vanilla and drizzle over cooled cake.
Advertisements
Pro Tips
- Use room-temperature ingredients for a smooth batter and even baking.
- Do not overmix once flour is added to maintain a tender crumb.
- Grease the pan generously to prevent sticking.
- Let the cake cool fully before glazing for a clean finish.
Why This Recipe Works
- The butter-and-sugar base creates a rich, classic pound cake texture.
- Buttermilk adds moisture and a subtle tang.
- Cocoa powder enhances flavor without overpowering.
- Cream cheese glaze balances sweetness with creamy richness.
Substitutions & Variations
- Swap buttermilk with milk plus 1 tablespoon lemon juice.
- Use natural food coloring alternatives like beet powder.
- Fold in chocolate chips or chopped nuts for added texture.
- Skip the glaze and dust with powdered sugar for a simpler finish.
Make-Ahead, Storage & Reheating Guide
Make-Ahead
Bake the cake up to 2 days in advance and glaze before serving.
Advertisements
Storage
- Refrigerator: Store covered for up to 5 days.
- Freezer: Wrap slices tightly and freeze for up to 3 months.
Reheating
- Microwave slices for 15–20 seconds.
- Warm whole cake wrapped in foil at 350°F for 10–15 minutes.
Serving Ideas For Red Velvet Pound Cake
- Serve with fresh berries and whipped cream
- Pair with vanilla or chocolate ice cream
- Enjoy alongside coffee or hot tea
- Add extra glaze for a dessert-style presentation
Nutrition (Per Serving Estimate)
- Calories: ~320
- Carbohydrates: 42g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Sugar: 28g
- Sodium: 230mg
Advertisements
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, use a high-quality gluten-free flour blend designed for baking.
Does red velvet cake taste like chocolate?
It has mild cocoa notes, not a strong chocolate flavor.
Can I bake this in loaf pans?
Yes, divide batter evenly and reduce baking time to 55–65 minutes.
How long does the glaze last?
Stored airtight in the refrigerator, it lasts up to one week.
This Red Velvet Pound Cake with Cream Cheese Glaze is rich, moist, and visually stunning—perfect for special occasions or everyday indulgence. With simple ingredients and reliable results, it’s a dessert you’ll return to again and again.
Red Velvet Pound Cake with Cream Cheese Glaze
This red velvet pound cake is ultra moist, buttery, and rich with subtle cocoa flavor, finished with a smooth cream cheese glaze. Bakery-style and visually stunning, it’s perfect for holidays, celebrations, and elegant homemade desserts.
Equipment
- bundt or tube pan 12-cup capacity
- stand mixer or hand mixer
- Mixing bowls
- wire cooling rack
- sifter
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp distilled white vinegar
- 2 cups cake flour, sifted
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1 oz red food coloring (liquid or gel)
- 4 oz cream cheese, softened (for glaze)
- 1 cup powdered sugar (for glaze)
- 3 tbsp milk or heavy cream (for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 12-cup bundt or tube pan thoroughly.
- Beat the butter and sugar together for 5–6 minutes until light, fluffy, and pale.
- Add the eggs one at a time, mixing well after each addition. Blend in vanilla extract and vinegar.
- In a separate bowl, sift together cake flour, cocoa powder, baking soda, and salt.
- Stir the red food coloring into the buttermilk until evenly combined.
- Alternate adding the dry ingredients and buttermilk mixture to the batter, beginning and ending with dry ingredients. Mix just until combined.
- Pour the batter into the prepared pan, smooth the top, and tap gently to release air bubbles. Bake for 75–85 minutes, until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Beat the cream cheese until smooth, add powdered sugar, then milk gradually until pourable. Stir in vanilla and drizzle over the cooled cake.
Notes
Use room-temperature ingredients for best results and avoid overmixing once the flour is added. Cool the cake completely before glazing to ensure a clean, glossy finish. Flavor improves after resting overnight.
Advertisements