This Red Velvet Pound Cake combines the rich, buttery texture of pound cake with the iconic flavor of red velvet—topped with a luscious cream cheese glaze for the ultimate indulgence. Perfect for holidays, special occasions, or anytime you crave a showstopping dessert!
Why You’ll Love This Recipe
✅ Super Moist – Sour cream & buttermilk keep it tender.
✅ Stunning Presentation – Deep red crumb with elegant Bundt shape.
✅ Perfect Balance – Subtle cocoa flavor with tangy cream cheese glaze.
✅ Crowd-Pleasing – A guaranteed hit at parties and potlucks.
Ingredients & Substitutions
For the Cake:
- 1½ cups unsalted butter – Softened (salted butter works; reduce added salt to ⅛ tsp).
- 1 cup granulated sugar – For a less sweet cake, reduce to ¾ cup.
- 4 large eggs – Room temperature for best results.
- 1 cup sour cream – Full-fat Greek yogurt works in a pinch.
- ½ cup buttermilk – No buttermilk? Mix ½ cup milk + ½ tbsp lemon juice/vinegar.
- 2 tbsp red food coloring – Gel coloring gives vibrant color (use 1 tbsp for lighter red).
- 1 tsp vanilla extract – Enhances flavor.
Dry Ingredients:
- 2½ cups all-purpose flour – Spooned & leveled for accuracy.
- ½ tsp baking powder + ½ tsp baking soda – For the perfect rise.
- ¼ tsp salt – Balances sweetness.
- 1 tbsp cocoa powder – Dutch-process or natural works.
For the Cream Cheese Glaze:
- 4 oz cream cheese – Softened.
- 1 cup powdered sugar – Sifted to avoid lumps.
- 2 tbsp milk – Adjust for desired consistency.
- 1 tsp vanilla extract – For extra flavor.
Step-by-Step Instructions
1️⃣ Prep & Preheat
- Preheat oven to 325°F (165°C).
- Grease and flour a 10-inch Bundt pan (or use baking spray).
2️⃣ Make the Batter
- Cream butter + sugar until fluffy (~3 mins).
- Beat in eggs one at a time, then mix in sour cream, buttermilk, food coloring, and vanilla.
- In another bowl, whisk dry ingredients, then gradually add to wet mix.
3️⃣ Bake & Cool
- Pour batter into pan and bake 60-70 mins (toothpick should come out clean).
- Cool in pan 10 mins, then invert onto a wire rack.
4️⃣ Glaze & Serve
- Beat cream cheese until smooth, then add powdered sugar, milk, and vanilla.
- Drizzle over cooled cake.
- Slice and enjoy!
Pro Tips for Perfect Pound Cake
🔴 Vibrant Color – Use gel food coloring for best results.
🍰 Don’t Overmix – Stir until just combined to avoid toughness.
⏳ Cool Completely – Prevents glaze from melting.
✨ Dust with cocoa – For a pretty finish.
Storage & Make-Ahead Tips
❄ Room Temp – Keeps 2 days covered.
⛄ Fridge – Stores 5 days (glaze may firm up).
🍽 Freezer – Wrap unglazed cake tightly; freeze up to 3 months. Thaw, then glaze.
Delicious Variations
🍫 Chocolate Chip – Fold in 1 cup mini chocolate chips.
🍊 Orange Zest – Add 1 tbsp zest to batter for a citrus twist.
🥥 Coconut – Top glaze with toasted coconut flakes.
Final Thoughts
This Red Velvet Pound Cake is moist, velvety, and stunning—the perfect dessert for red velvet lovers!
Try it today and share your creations! 📸 #RedVelvetPoundCake