Description
This Red Velvet Pound Cake with Cream Cheese Frosting is a show-stopping dessert that’s rich, buttery, and moist with the classic cocoa-infused red velvet flavor. Topped with a luscious cream cheese frosting, it’s perfect for holidays, birthdays, or any time you want to impress your guests.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift together flour, cocoa powder, and salt.
- Combine buttermilk, food coloring, and vanilla extract in another bowl.
- Add dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with flour.
- In a small bowl, mix baking soda and vinegar, then quickly fold it into the batter.
- Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until fluffy.
- Spread or pipe frosting over the cooled cake before serving.
Notes
- Make sure all ingredients are at room temperature for the best texture.
- You can make this cake a day ahead—just frost before serving.
- Store leftovers in the refrigerator for up to 5 days.
- Dust with extra powdered sugar or red velvet cake crumbs for garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 40g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: red velvet pound cake, cream cheese frosting, holiday cake, moist pound cake, southern dessert