Red Velvet Pound Cake with White Glaze and Pecans Recipe

There’s something magical about baking a Red Velvet Pound Cake with White Glaze and Pecans—each slice feels like a celebration. The vibrant hue catches your eye, the rich, buttery crumb melts in your mouth, and that sweet, snowy glaze dripping seductively over the top adds pure delight. The crunch from toasted pecans brings the perfect bit of contrast, making this cake unforgettable. Whether it’s for a family get-together or a quiet afternoon treat, this classic Southern-inspired cake is an absolute showstopper you’ll crave again and again.

this Recipe

Ingredients You’ll Need

Gathering the ingredients for Red Velvet Pound Cake with White Glaze and Pecans couldn’t be easier. Each element is chosen for its contribution to the cake’s flavor, texture, or stunning color. From creamy butter to the iconic red food coloring, here’s what you’ll need and why each one matters.

• Unsalted butter (1 cup, softened): This gives the cake its rich, velvety base and ensures a delicate crumb.
• Sugar (2 cups): Sweetness and structure in every bite—the key to that classic pound cake texture.
• Large eggs (4): Eggs add moisture and help the batter come together beautifully.
• Cocoa powder (2 tbsp): Just enough for subtle chocolate undertones that balance the sweetness.
• All-purpose flour (2 ½ cups): The backbone of your cake, providing structure without heaviness.
• Baking powder (1 tsp): To give the cake rise and a lighter bite.
• Salt (½ tsp): Crucial for enhancing every other flavor—never skip it!
• Vanilla extract (1 tsp): Adds warmth and rounds out the cocoa notes.
• Buttermilk (1 cup): For a lovely tang and extra tenderness.
• Red food coloring (2 tbsp): Delivers that signature bold red hue everyone loves in red velvet.
• Chopped pecans (1 cup): Nutty crunch that contrasts wonderfully with the moist cake.
• Powdered sugar (1 cup): The foundation of your luscious glaze.
• Milk (2 tbsp): Creates the perfect pourable glaze consistency.
• Melted butter (1 tbsp): Adds gloss and flavor to the glaze.
• Vanilla extract (½ tsp): For a hint of aromatic sweetness in the glaze.

How to Make Red Velvet Pound Cake with White Glaze and Pecans

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350°F (175°C). While it heats up, generously grease a loaf pan with butter or nonstick spray, making sure to get into every corner. This will help your Red Velvet Pound Cake with White Glaze and Pecans release easily after baking, maintaining its perfect shape.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture is pale and fluffy. This important step will incorporate plenty of air, giving your cake a light texture, so let the mixer run for several minutes—patience pays off here!

Step 3: Add the Eggs

Crack in the eggs one at a time, beating well after each addition. This keeps your batter silky, ensuring every part of your Red Velvet Pound Cake with White Glaze and Pecans bakes up moist and evenly textured.

Step 4: Incorporate Cocoa Powder and Red Food Coloring

Mix in the cocoa powder followed by the red food coloring. The cocoa brings subtle chocolate notes, while the food coloring transforms your batter into the signature bold red that makes red velvet so special. Take a moment to marvel at that gorgeous color!

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This step helps prevent any lumps and ensures even distribution of leavening throughout the cake.

Step 6: Alternate Adding Dry Ingredients and Buttermilk

Now comes the magic. Begin by adding a portion of the dry ingredients to the butter mixture, then add some buttermilk. Continue alternating, starting and ending with the dry ingredients. This method keeps your batter smooth and prevents overmixing, delivering a perfectly tender crumb.

Step 7: Fold in Chopped Pecans

Gently fold in the chopped pecans using a spatula. This adds delightful crunch and a wonderful nutty flavor, making your Red Velvet Pound Cake with White Glaze and Pecans a true textural masterpiece.

Step 8: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The smell wafting from the oven will be irresistible!

Step 9: Cool the Cake

Let the cake cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely. This patience prevents the glaze from melting right off when you drizzle it on.

Step 10: Make the Glaze and Finish

For the glaze, whisk together the powdered sugar, milk, melted butter, and vanilla extract until smooth. Once your cake is fully cooled, drizzle the glaze generously over the top. Watch as it drips gorgeously down the sides, then sprinkle more chopped pecans for an extra flourish if you like.

How to Serve Red Velvet Pound Cake with White Glaze and Pecans

Garnishes

For a show-stopping finish, top your Red Velvet Pound Cake with White Glaze and Pecans with a final handful of chopped pecans and perhaps a dusting of powdered sugar. A few curls of white chocolate or a scattering of edible rose petals can add a bit of festive flair for special occasions.

Side Dishes

This cake is perfection with a cup of dark, robust coffee or a glass of chilled milk. For a dressed-up dessert, serve thick slices alongside fresh berries or a scoop of vanilla ice cream. The contrasting colors and flavors elevate every bite.

Creative Ways to Present

Try slicing the cake into thin pieces and arranging them in a fan on a pretty platter, or cut into cubes for an elegant dessert buffet. The vivid color and glossy glaze make Red Velvet Pound Cake with White Glaze and Pecans a natural centerpiece for any celebration table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Red Velvet Pound Cake with White Glaze and Pecans in an airtight container at room temperature for up to three days. The flavor often deepens, and the cake stays wonderfully moist, making it a treat for days to come.

Freezing

To freeze, wrap individual slices or the whole (unglazed) loaf tightly in plastic wrap and then aluminum foil. Store in the freezer for up to three months. When ready to serve, thaw at room temperature, then glaze before enjoying.

Reheating

If you prefer your cake slightly warm, heat individual slices in the microwave for about 10-15 seconds. This refreshes the texture and makes the glaze just a little bit melty—absolutely delicious.

FAQs

Can I use a different type of nut instead of pecans?

Absolutely! Walnuts or hazelnuts both work beautifully in this recipe, though pecans have that distinctly Southern touch classic in Red Velvet Pound Cake with White Glaze and Pecans.

Is it possible to make this cake without food coloring?

You can leave out the red food coloring; your cake will still taste incredible, though it won’t have the iconic color. A little beet puree could be a natural alternative if you prefer.

Can I make this as cupcakes instead of a loaf?

Yes! Divide the batter among muffin tins, fill about two-thirds full, and reduce the baking time to 25-30 minutes. Top with glaze and chopped pecans as usual for adorable mini Red Velvet Pound Cake with White Glaze and Pecans treats.

Should I toast the pecans before adding?

If you have a few extra minutes, toasting pecans brings out their flavor and adds extra crunch. Simply spread them on a baking sheet and toast at 350°F for 5-7 minutes, then let cool before chopping and folding in.

What if I don’t have buttermilk on hand?

No worries! Just add one tablespoon of lemon juice or white vinegar to a measuring cup, fill with milk to reach one cup, stir, and let sit for five minutes. This quick substitute will give you a similar tang and tenderness in your Red Velvet Pound Cake with White Glaze and Pecans.

Final Thoughts

I can’t recommend this Red Velvet Pound Cake with White Glaze and Pecans enough—it’s a true labor of love with big rewards. Whether it’s for a special gathering or your own afternoon indulgence, this cake always dazzles. Give it a try and share a slice or two; you may just find your new signature dessert.