Red Velvet Pound Cake Recipe

If you’re craving a dessert that looks beautiful and tastes even better, this Red Velvet Pound Cake is a must-try. It has a rich, buttery crumb with just a hint of cocoa and that classic red velvet flavor everyone loves. Instead of a tall layered cake, this recipe is baked as a small bundt cake, which makes it easier to prepare and perfect for smaller gatherings. Try our Small Bundt Cake recipe.

The texture is dense yet soft, and every slice is finished with a smooth cream cheese glaze that adds the right balance of sweetness and tang. If you enjoy red velvet desserts, you may also love my Red Velvet Lava Cake.

I love making this cake for special occasions like Valentine’s Day or birthdays, but it’s also simple enough to enjoy with a cup of coffee or tea on a relaxed afternoon. Looking for a classic celebration cake? My Layered Chocolate Cake is another reader favorite.

Ingredients for Red Velvet Pound 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

How to Make Red Velvet Pound Cake

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.

Step 10: Drizzle over the cooled cake, sprinkle with red velvet crumbs, then serve and enjoy.

Storage Tips

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

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

3. Avoid overbaking; check with a toothpick for 60 minutes. Let the cake cool fully before glazing to prevent melting.

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

Nutrition (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

• Peach Cobbler Pound Cake 
• Caramel Pound Pake
• Chocolate Cream Cheese Pound Cake 
• Vanilla Glaze Pound Cake

FAQs

1. Can I make this red velvet pound cake 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. Try our favorite Lemon Ricotta Bundt Cake recipe. 

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. Love this dessert for special occasions, like fruit cake or coffee cake.

Final Thoughts

This Red Velvet Pound Cake brings together everything we love about red velvet moist texture, light cocoa flavor, and that red color in a simple, buttery bundt cake that’s easy to bake and serve. The cream cheese glaze adds a creamy finish that makes each bite extra special.Whether you’re baking for guests or just treating yourself, this cake never disappoints. It’s one of those recipes that feels special without being complicated.

If you try it, don’t forget to leave a star rating ★ and tag me on Instagram—I love seeing your bakes!