This Red Velvet Pound Cake with Cream Cheese Frosting is a dreamy twist on two Southern favorites moist, buttery pound cake and classic red velvet flavor, all finished with a silky cream cheese frosting. It’s rich, tender, and absolutely stunning on any dessert table. Whether you’re baking for a holiday, birthday, or just a sweet weekend treat, this showstopper cake is always a hit!

Why You’ll Love This Recipe

Incredibly Moist: Thanks to buttermilk and just the right balance of fat and flavor.
Velvety Texture: Dense like a pound cake, but soft and fluffy enough to melt in your mouth.
Decadent Frosting: The tangy cream cheese frosting adds the perfect creamy finish.
Crowd Favorite: A beautiful dessert for gatherings, holidays, or gifting.

Ingredients

For the Red Velvet Pound Cake

– 1 cup (2 sticks) unsalted butter, softened
– 2 ½ cups granulated sugar
– 5 large eggs, room temperature
– 2 ½ cups all-purpose flour
– 1 tbsp cocoa powder
– 1 tsp salt
– 1 cup buttermilk, room temperature
– 1 tsp vanilla extract
– 1 oz red food coloring
– ½ tsp baking soda
– 1 tsp white vinegar

For the Cream Cheese Frosting

– 8 oz cream cheese, softened
– 4 tbsp unsalted butter, softened
– 2 cups powdered sugar
– 1 tsp vanilla extract
– Pinch of salt

Instructions

1. Preheat and Prep

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 10-inch tube pan.

2. Cream Butter and Sugar

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 4–5 minutes.

3. Add Eggs

Add eggs one at a time, beating well after each addition.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, and salt.

5. Mix Wet Ingredients

In a small bowl, stir together buttermilk, vanilla extract, and red food coloring.

6. Alternate Additions

Add the dry ingredients and buttermilk mixture to the butter mixture, alternating between them, beginning and ending with the dry ingredients.

7. Add Baking Soda and Vinegar

In a small bowl, mix the baking soda and vinegar (it will fizz!). Quickly fold it into the cake batter.

8. Bake

Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool

Let the cake cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

10. Make the Frosting

In a medium bowl, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until creamy.

11. Frost the Cake

Once the cake is completely cool, spread or drizzle the frosting generously over the top.

Prep & Cook Time

Prep: 20 minutes
Bake: 65 minutes
Cool: 1 hour
Total: 1 hour 45 minutes
Servings: 12–14 slices

Tips and Variations

– No Buttermilk? Mix 1 cup milk with 1 tbsp vinegar or lemon juice—let sit 5 minutes.
– Bundt vs. Loaf: You can use two 9×5-inch loaf pans instead of a bundt pan.
– Add Crunch: Toss in some chopped pecans or walnuts for texture.
– More Cocoa Flavor: Want it more chocolatey? Add another tablespoon of cocoa.
– Decorate It: Top with red velvet crumbs or a sprinkle of chopped white chocolate.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes! It stays moist for days and tastes even better the next day.

2. How should I store it?
Store covered in the fridge for up to 5 days. Bring to room temp before serving.

3. Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.

4. Can I skip the red food coloring?
Sure, but you’ll miss the classic red hue. It’ll taste great as a cocoa pound cake.

5. Can I use low-fat cream cheese?
You can, but full-fat gives the frosting the best texture and richness.

6. Why add vinegar and baking soda?
They react to create lift, giving the cake a soft, airy texture despite being dense.

7. Is this cake overly sweet?
Nope! The slight tang from the cream cheese and buttermilk balances the sweetness perfectly.

8. Can I make cupcakes with this batter?
Yes! Bake in cupcake tins at 350°F for about 18–20 minutes.

9. Can I add chocolate chips?
Definitely fold in ¾ cup mini chips for a decadent twist.

10. How do I keep the cake from sticking?
Make sure to grease and flour the pan thoroughly or use baking spray with flour.

Conclusion

This Red Velvet Pound Cake with Cream Cheese Frosting is a rich, stunning dessert that brings comfort, flavor, and elegance all in one slice. Perfectly dense, beautifully red, and topped with a creamy layer of frosting it’s a celebration-worthy treat you’ll want to bake again and again. Serve it up and watch everyone swoon!

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