Red Velvet Pound Cake Recipe

If you’re craving a dessert that’s both stunning and delicious, this Red Velvet Pound Cake recipe is the perfect choice. With its rich buttery base, subtle cocoa flavor, and red hue, this cake combines the best of two worlds—the luxurious texture of a pound cake and the classic flavor of red velvet.

Unlike the typical layered red velvet cake, this version is a small bundt cake, making it easier to prepare yet equally indulgent. Every bite melts in your mouth, enhanced by a smooth cream cheese glaze that adds a tangy, sweet finish.

Ideal for Valentine’s Day, birthdays, or simply an afternoon treat with coffee or tea, this Red Velvet Pound Cake is just the right size for families or small get-togethers. It’s impressive enough for guests but easy enough to bake on a weeknight. 

Ingredients of the Cake:

• 1 ¾ cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• ¾ cup buttermilk, room temperature
• ⅓ cup sour cream
• 1 ½ tsp white vinegar
• 1 ½ tsp vanilla extract
• 1 tbsp red food coloring

For the Cream Cheese Glaze:

• 3 oz cream cheese, softened
• 1 ½ tbsp butter, softened
• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Recommended Equipment

• Bundt pan
• Hand or stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease a bundt pan with butter and dust lightly with flour. Set aside.

Step 2: In a medium bowl, shift flour, cocoa powder, baking soda, and salt. Set aside. 

Step 3: In a large bowl, beat the softened butter and sugar for 3–4 minutes until light and fluffy. 

Step 4: Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Step 5: In a separate bowl, whisk together buttermilk, sour cream, vinegar, vanilla extract, and red food coloring. 

Step 6: Reduce mixer speed to low. Add the dry ingredients to the sugar mixture, alternately with the buttermilk mixture mix only until combined — overmixing can make the cake dense.

Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. 

Step 8: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. 

Step 9: For the glaze, beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and milk until smooth and pourable. Drizzle over the cooled cake. Serve and enjoy.

Storage & Reheating

Room Temperature: Store covered in an airtight container for up to 2 days.

Refrigerator: Keep in a sealed container for 5 days. Bring to room temp before serving.

Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm individual slices in the microwave for 10–15 seconds to refresh softness.

Pro Tips

1. Use room-temperature ingredients for a smooth batter.

2. Don’t skip the vinegar — it enhances both color and tenderness.

3. Gel food coloring gives a vibrant hue without thinning the batter.

4. Avoid overbaking; check with a toothpick for 60 minutes.

5. Let the cake cool fully before glazing to prevent melting.

6. For extra moistness, wrap the cake while slightly warm and let rest for an hour before glazing.

Nutrition Information (Per Serving)

• Calories: 435 kcal
• Total Fat: 22 g
• Saturated Fat: 13 g
• Cholesterol: 115 mg
• Sodium: 180 mg
• Carbohydrates: 52 g
• Sugar: 36 g
• Protein: 7 g
• Fiber: 1 g

More Pound Cake Recipes You’ll Love

Love Want to go classic? Try my Traditional Peach Cobbler Pound Cake — rich, moist, and full of southern charm.

Bright and zesty desserts are your thing? Don’t miss my — Lemon Ricotta Bundt Cake ultra-moist with a refreshing lemon-lime kick.

Craving chocolate? Indulge in my Chocolate Cream Cheese Pound Cake  — fudgy, decadent, and perfect for any celebration.

FAQs

1. Can I make this red velvet pound cake recipe without buttermilk?

A: Yes. Mix ¾ cup milk with 1 tsp vinegar or lemon juice; let sit 5 minutes before using.

2. Can I use oil instead of butter?

A: Butter is recommended for the classic pound-cake texture, but you can replace ¼ cup with oil for added moisture.

3. How can I get a brighter red color?

A: Use gel coloring and avoid dark cocoa powder, which dulls the hue.

4. How should I serve it?

A: Serve at room temperature with coffee, tea, or fresh fruit on the side.

Final Thoughts

This Red Velvet Pound Cake for six delivers everything you love about red velvet — a moist crumb, light cocoa flavor, and that unforgettable red hue — all in a buttery, compact loaf perfect for small gatherings. The tangy cream cheese glaze adds the finishing touch, balancing sweetness with a hint of richness.