Red Velvet Pound Cake Recipe

If you’re searching for a show-stopping dessert that’s both eye-catching and deeply satisfying, look no further than Red Velvet Pound Cake. This gorgeous twist on a classic brings tender crumb, rich cocoa undertones, and vibrant color together, all wrapped up with a dreamy white glaze. It’s the kind of treat that elevates any occasion, whether you’re hosting a holiday gathering or craving a slice with your afternoon coffee. Trust me, the very first bite will make you fall in love!

this Recipe

Ingredients You’ll Need

One of my favorite things about this Red Velvet Pound Cake is how each ingredient works its magic to create that unmistakable flavor, vivid color, and moist crumb. Don’t skip any of these—you’ll want the cake to be unforgettable from the first slice to the last crumb!

• All-purpose flour (3 cups): Provides the structure that holds this pound cake together and ensures the perfect dense, tender bite.
• Baking soda (½ tsp): Just a touch for lift, keeping your cake from feeling heavy.
• Salt (½ tsp): Enhances all the flavors and balances the sweetness.
• Unsweetened cocoa powder (3 tbsp): Adds depth and that essential subtle chocolate note classic to red velvet.
• Unsalted butter, softened (1 cup): The key to that rich, melt-in-your-mouth texture—don’t try to substitute here!
• Granulated sugar (2 ½ cups): Sweetens the cake and helps create that wonderful, caramelized crust.
• Large eggs, room temperature (6): Bring richness and structure; room temp eggs also blend more smoothly into the batter.
• Buttermilk, room temperature (1 cup): The acidity reacts with cocoa and baking soda for an extra-tender crumb and signature flavor.
• Sour cream, room temperature (½ cup): Ensures the pound cake is ultra-moist and subtly tangy.
• Vanilla extract (1 tbsp): Lends a warm, inviting aroma that rounds out the chocolate notes.
• White vinegar (1 tbsp): Essential for that classic red velvet tang and helps the baking soda do its job.
• Red food coloring (2 tbsp): Gel or liquid both work—this is what gives red velvet its show-stopping color.
• Powdered sugar, sifted (2 cups): The base for a silky glaze that gives the cake that perfect finishing touch.
• Milk or heavy cream (3–4 tbsp): Allows you to control the glaze’s thickness for perfect drizzling.
• Vanilla extract (1 tsp): Aromatic sweetness to round out the glaze.

How to Make Red Velvet Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan (or a large loaf pan if you prefer). Take time to get every crevice, especially with Bundt pans, so your Red Velvet Pound Cake releases flawlessly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Mixing these first means you’ll get a consistent flavor and no cocoa or soda surprises in one spot later!

Step 3: Cream Butter and Sugar

Using a stand mixer (or hand mixer), beat the softened butter and granulated sugar until light, fluffy, and pale. This usually takes about 3 to 4 minutes. This step is crucial for a cake that’s airy yet substantial.

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition. This lets the proteins combine smoothly for a batter with great structure (and no curdling!).

Step 5: Make It Red Velvet

Mix in the vanilla extract, white vinegar, and bold red food coloring until everything is bright and evenly tinted. Get ready for your kitchen to smell irresistible and look a little more festive!

Step 6: Bring It All Together

Add the dry ingredients in three parts, alternating with the buttermilk and sour cream. Start and end with the flour mixture, mixing gently just until smooth. Don’t overmix—this is the secret to a truly tender Red Velvet Pound Cake.

Step 7: Bake the Pound Cake

Pour your batter into the prepared pan, smoothing the top. Bake for 75 to 85 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely. That patience will pay off, I promise!

Step 8: Glaze and Decorate

Whisk together sifted powdered sugar, vanilla, and 3 tablespoons milk (or cream) until smooth and pourable. Drizzle over the cooled cake. For extra flair, toss on some crushed pecans, red velvet crumbs, or festive sprinkles. Now take a step back and admire your masterpiece!

How to Serve Red Velvet Pound Cake

Garnishes

This cake pairs beautifully with a simple drizzle of white glaze, but don’t stop there. Add a handful of crushed pecans for some toasty crunch, scatter a few red velvet cake crumbs on top, or try colorful sprinkles to match your celebration’s theme. Each garnish adds both personality and flavor.

Side Dishes

Want to take your Red Velvet Pound Cake to the next level? Serve each slice with a scoop of vanilla ice cream, a cloud of freshly whipped cream, or a medley of fresh berries. That extra brightness and freshness will contrast perfectly with the rich, velvety crumb.

Creative Ways to Present

I love slicing this cake generously and arranging the pieces on a decorative platter, maybe with a dusting of extra powdered sugar. For a party, try cutting the Red Velvet Pound Cake into thick “fingers” for dipping in chocolate sauce, or display mini slices on skewers for a fun, bite-sized treat.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. If your kitchen is especially warm, pop it in the fridge to keep it fresh. The flavors get even better overnight!

Freezing

You can absolutely freeze Red Velvet Pound Cake! Slice and wrap each piece in plastic, then pop them in a freezer bag. To enjoy later, let slices thaw at room temperature or give them a gentle warm-up in the microwave.

Reheating

If you like your pound cake slightly warm, just microwave a slice for about 10–15 seconds. It’ll taste like it’s fresh from the oven! Just be sure not to overdo it or you’ll lose that lovely, moist crumb.

FAQs

Can I use natural cocoa instead of Dutch-processed?

Yes, you can! Natural cocoa works wonderfully here, offering that classic subtle chocolate flavor that defines Red Velvet Pound Cake. Just stick to the recipe’s 3 tablespoons, and you’re set.

What kind of red food coloring is best?

Both gel and liquid food coloring will give you a vibrant cake, but gel tends to give a more intense color with less product. If you’re using liquid, use the full 2 tablespoons for that iconic red hue.

Can I make this cake in advance?

Absolutely. Red Velvet Pound Cake is even better the next day as the flavors develop beautifully. Wrap it well and it’ll stay moist and delicious.

How do I keep my cake moist?

Thanks to sour cream and buttermilk, this pound cake is naturally moist. Just be sure not to overbake, and keep leftovers tightly wrapped at room temperature or in the fridge.

Do I have to use a Bundt pan?

Nope! A large loaf pan works too—you’ll simply need to adjust for a possibly longer bake time and check with a toothpick for doneness.

Final Thoughts

This Red Velvet Pound Cake truly has it all: festive color, a rich cocoa kick, and a texture that’s both indulgent and comforting. No matter your level of baking experience, you’ll find the steps approachable and the final result absolutely worthy of a spot at your next get-together. Trust me—give it a try, and you’ll be dreaming up reasons to bake it again!