Red Velvet Pound Cake with Cream Cheese Frosting

Name: Red Velvet Pound Cake
Prep time: 1 h 5 min
Cook time: 45 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3/4 cup canola or vegetable oil Provides moisture that keeps the cake fresh longer and gives it a tender crumb; 1/2 cup unsalted butter, melted Adds rich flavor and structure to the batter for that classic pound cake density; 2 cups granulated sugar Sweetens the cake while helping create a soft texture through caramelization; 2 large eggs Bind the ingredients and add richness for a fuller mouthfeel; 1 cup buttermilk Brings tanginess and reacts with baking soda for a light, airy rise; 2 teaspoons vanilla extract Infuses a warm, aromatic note that elevates the overall flavor; 1 teaspoon white vinegar Boosts the red color and aids in tenderness by reacting with the baking soda; 2 tablespoons red food dye Gives the cake its iconic red hue, making it visually appealing and fun; 2 1/2 cups all-purpose flour Forms the base structure, providing the perfect balance for a moist yet firm cake; 3 tablespoons cocoa powder Adds a subtle chocolate undertone that defines the red velvet taste; 1 teaspoon baking soda Helps the cake rise and contributes to its velvety quality; 1 teaspoon salt Enhances all the flavors, ensuring nothing tastes flat; 4 oz cream cheese, at room temperature Creates a smooth base for the glaze, offering a tangy contrast to the sweet cake; 2 cups powdered sugar Sweetens and thickens the glaze for easy drizzling; 3 tablespoons milk Adjusts the consistency to make the glaze pourable without being too runny; 1/2 teaspoon vanilla extract Adds a subtle flavor boost to tie everything together; 3/4 cup oil + 1/2 cup butter Ensures moisture and flavor; 2 cups granulated sugar + 2 cups powdered sugar Provides sweetness and glaze thickness

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Why You’ll Love This Red Velvet Pound Cake

Have you ever bitten into a slice of cake that’s so moist and flavorful it takes you back to family gatherings? That’s exactly what this Red Velvet Pound Cake brings to the table, and I know you’ll fall in love with it just like I did on my first try. This recipe combines the classic charm of Red Velvet Pound Cake with a creamy twist, making it a hit for any occasion, from casual weeknight desserts to special celebrations. Let me walk you through why it’s become one of my go-to bakes.

Ease of Preparation

One of the best things about this Red Velvet Pound Cake is how straightforward it is to whip up. You only need about 25 minutes for prep, and the oven does most of the work after that. With simple steps and common ingredients, even if you’re new to baking, you can create a stunning cake without feeling overwhelmed. It’s perfect for busy parents or working professionals looking for a quick yet impressive treat.

Health Benefits

While this isn’t a diet-focused recipe, it offers some perks that make it a smarter choice for those watching their intake. The buttermilk adds a tangy note and helps keep the cake tender, which can aid digestion thanks to its probiotics. Plus, using oil alongside butter means the cake stays moist without overloading on saturated fats, appealing to diet-conscious folks. It’s a balance that lets you enjoy a slice without the guilt.

Versatility

This Red Velvet Pound Cake adapts beautifully to different needs, whether you’re baking for a crowd or tweaking for dietary preferences. It works well for gluten-free swaps or even vegan options, making it accessible for students, seniors, or food enthusiasts with restrictions. You can serve it as a standalone dessert or pair it with fruits for a fresh twist, ideal for travelers and newlyweds experimenting in the kitchen.

Distinctive Flavor

What really sets this Red Velvet Pound Cake apart is that perfect blend of cocoa and a hint of tang from the vinegar and buttermilk, creating a velvety texture that’s hard to resist. The cream cheese glaze adds a creamy contrast that enhances every bite, making it stand out from regular cakes. It’s that unique flavor profile that keeps baking enthusiasts coming back for more, turning a simple bake into a memorable experience.

Jump To

1. Why You’ll Love This Red Velvet Pound Cake
2. Essential Ingredients for Red Velvet Pound Cake
3. How to Prepare the Perfect Red Velvet Pound Cake: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Red Velvet Pound Cake
5. Mastering Red Velvet Pound Cake: Advanced Tips and Variations
6. How to Store Red Velvet Pound Cake: Best Practices
7. FAQs: Frequently Asked Questions About Red Velvet Pound Cake
8. Red Velvet Pound Cake

Essential Ingredients for Red Velvet Pound Cake

Gathering the right ingredients is key to nailing this Red Velvet Pound Cake, and I’ve listed them out below for clarity. This section covers everything you need for both the cake and the cream cheese glaze, with exact measurements to make your baking smooth. I’ll also share why each one matters, so you understand how they come together to create that signature taste and texture.

Main Ingredients for the Cake

3/4 cup canola or vegetable oil – This provides moisture that keeps the cake fresh longer and gives it a tender crumb.
1/2 cup unsalted butter, melted – Adds rich flavor and structure to the batter for that classic pound cake density.
2 cups granulated sugar – Sweetens the cake while helping create a soft texture through caramelization.
2 large eggs – Bind the ingredients and add richness for a fuller mouthfeel.
1 cup buttermilk – Brings tanginess and reacts with baking soda for a light, airy rise.
2 teaspoons vanilla extract – Infuses a warm, aromatic note that elevates the overall flavor.
1 teaspoon white vinegar – Boosts the red color and aids in tenderness by reacting with the baking soda.
2 tablespoons red food dye – Gives the cake its iconic red hue, making it visually appealing and fun.
2 1/2 cups all-purpose flour – Forms the base structure, providing the perfect balance for a moist yet firm cake.
3 tablespoons cocoa powder – Adds a subtle chocolate undertone that defines the red velvet taste.
1 teaspoon baking soda – Helps the cake rise and contributes to its velvety quality.
1 teaspoon salt – Enhances all the flavors, ensuring nothing tastes flat.

Ingredients for the Cream Cheese Glaze

4 oz cream cheese, at room temperature – Creates a smooth base for the glaze, offering a tangy contrast to the sweet cake.
2 cups powdered sugar – Sweetens and thickens the glaze for easy drizzling.
3 tablespoons milk – Adjusts the consistency to make the glaze pourable without being too runny.
1/2 teaspoon vanilla extract – Adds a subtle flavor boost to tie everything together.

Special Dietary Options

For those with specific needs, here are some easy swaps:

Vegan: Replace buttermilk with a plant-based milk mixed with vinegar, and use vegan butter and a flax egg substitute for the eggs.
Gluten-free: Swap all-purpose flour with a quality gluten-free baking flour, and weigh it for accuracy to maintain the cake’s texture.
Low-calorie: Reduce sugar slightly or use a sugar alternative, and opt for low-fat cream cheese in the glaze to cut down on calories.

Ingredient Category	Quantity	Purpose
Oil and Butter	3/4 cup oil + 1/2 cup butter	Ensures moisture and flavor
Sweeteners	2 cups granulated sugar + 2 cups powdered sugar	Provides sweetness and glaze thickness

How to Prepare the Perfect Red Velvet Pound Cake: Step-by-Step Guide

Baking this Red Velvet Pound Cake is like creating a little magic in your kitchen, and I’ll guide you through it with easy steps that build on each other. This recipe takes about 25 minutes to prepare, 45-60 minutes to bake, and an additional 40 minutes for cooling, yielding 12-14 slices. Let’s dive in and get that batter ready for the oven.

First Step: Preheat and Mix Dry Ingredients

Start by preheating your oven to 350°F to ensure even baking. In a medium bowl, whisk together the dry ingredients: 2 1/2 cups all-purpose flour, 3 tablespoons cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt until well combined. This step sets the foundation for the cake’s structure and flavor.

Second Step: Combine Wet Ingredients

In a large bowl, whisk 3/4 cup canola or vegetable oil, 1/2 cup melted unsalted butter, and 2 cups granulated sugar until fully blended. Add 2 large eggs one at a time, mixing after each, then stir in 1 cup buttermilk, 2 teaspoons vanilla extract, 1 teaspoon white vinegar, and 2 tablespoons red food dye. This mixture creates the moist base that makes the cake so irresistible.

Third Step: Blend Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture in two parts, stirring gently until smooth. Be careful not to overmix, as this keeps the cake tender. Once done, your batter is ready for the pan, which should be greased and floured or sprayed with nonstick spray for easy release.

Fourth Step: Prepare and Bake the Cake

Pour the batter into your prepared bundt pan, using all of it for a 12-cup pan or holding back 1 cup for a 10-cup pan to avoid overflow. Bake for 45 minutes if using a 10-cup pan, or 50-60 minutes for a 12-cup pan, until a toothpick inserted comes out clean. Let the cake rest in the pan for 10 minutes, then invert it onto a rack to cool for another 30 minutes.

Fifth Step: Make the Cream Cheese Glaze

While the cake cools, mix 4 oz cream cheese at room temperature with 2 cups powdered sugar in a bowl until smooth. Gradually add 3 tablespoons milk to reach the desired consistency, then stir in 1/2 teaspoon vanilla extract. Adjust as needed to make it just thin enough to pour over the cake.

Final Step: Glaze and Serve

Once the cake has cooled completely, pour the glaze over the top, letting it drip down the sides for that classic look. Slice and serve to enjoy the moist, tender texture complemented by the glaze. For an extra touch, pair it with fresh berries or a dollop of whipped cream, perfect for sharing with family and friends.

Here are a few troubleshooting tips: If your cake seems too dense, check your mixing technique, as overbeating can toughen it. Remember, for more cream cheese ideas, check out my blueberry cream cheese crumb cake recipe for variations.

Dietary Substitutions to Customize Your Red Velvet Pound Cake

Everyone’s dietary needs are different, and this Red Velvet Pound Cake is flexible enough to adapt. Whether you’re avoiding gluten or cutting calories, I’ll show you how to tweak the recipe while keeping that delicious taste. Let’s make it work for you with these simple changes.

Protein and Main Component Alternatives

For the main ingredients, consider swapping eggs with flax eggs for a vegan option, which uses ground flaxseed and water to mimic binding. If you’re short on buttermilk, mix regular milk with vinegar to create a homemade version. These swaps help maintain the cake’s moisture and structure for busy parents or students on the go.

Vegetable, Sauce, and Seasoning Modifications

Adjust the red food dye by using natural alternatives like beet juice for a healthier twist, appealing to diet-conscious individuals. For seasonings, reduce the vanilla if you want a subtler flavor, or experiment with adding cinnamon for a warm variation. These changes make the recipe versatile for food enthusiasts exploring new tastes.

Mastering Red Velvet Pound Cake: Advanced Tips and Variations

Once you’re comfortable with the basics, let’s amp up your Red Velvet Pound Cake game with some pro tips. From flavor twists to presentation ideas, these suggestions will help you impress your guests every time. Remember, practice makes perfect, and I love seeing how folks put their spin on it.

Pro Cooking Techniques

Try weighing your flour for accuracy to avoid a dense cake. For a smoother glaze, ensure cream cheese is at room temperature before mixing for the link to my cinnamon roll honeybun cheesecake.

Flavor Variations

Add nuts or chocolate chips for a crunchy twist, or incorporate citrus zest for a zesty kick.

Presentation Tips

Garnish with edible flowers or drizzle extra glaze for a stunning look.

Make-Ahead Options

Prepare the batter in advance and store it in the fridge for up to 24 hours.

How to Store Red Velvet Pound Cake: Best Practices

Keeping your Red Velvet Pound Cake fresh is easy with the right methods. Store it properly to enjoy leftovers without losing that moist texture. Here’s how to handle refrigeration, freezing, and more.

Refrigeration

Wrap the cake tightly and keep it in the fridge for up to five days to maintain freshness.

Freezing

Freeze slices individually for up to three months, thawing overnight in the fridge.

Reheating

Warm slices in the microwave for 10-15 seconds to restore softness.

Meal Prep Considerations

Batch bake for easy weekly treats, perfect for seniors or working professionals.

The cream cheese glaze really ties it all together, making each bite unforgettable.

FAQs: Frequently Asked Questions About Red Velvet Pound Cake

What makes red velvet pound cake different from regular red velvet cake?

Red velvet pound cake is distinguished by its dense, rich texture and higher fat content compared to regular red velvet cake. Traditional pound cake recipes call for a pound each of butter, sugar, eggs, and flour, creating a heavier, more compact crumb. When combined with red velvet’s signature buttermilk, vinegar, hint of cocoa, and red food coloring, you get a cake that’s both velvety and substantial. The result is a moist yet firm slice that holds its shape well, making it perfect for serving in thick slices without crumbling.

How do you keep red velvet pound cake moist?

The secret to a moist red velvet pound cake lies in the fat balance. Using both butter and oil creates the perfect texture—butter provides flavor and structure, while oil keeps the cake moist longer since it doesn’t evaporate like water in butter. Buttermilk is another key ingredient; its acidity reacts with baking soda to create a tender crumb. Don’t overmix the batter once flour is added, as this develops gluten and can make the cake tough. Finally, avoid overbaking by testing for doneness a few minutes before the recipe suggests.

What type of food coloring works best for red velvet pound cake?

For the classic red velvet color, use 2 tablespoons of liquid red food coloring rather than gel varieties. Liquid food coloring distributes evenly through the dense pound cake batter without creating overly vibrant patches. Gel food coloring has stronger pigmentation, making it easier to add too much and resulting in an artificial-looking bright red. Standard liquid red food coloring, available in most grocery stores, provides that perfect deep reddish-brown hue that’s signature to traditional red velvet cakes. Add it with your other wet ingredients for even distribution throughout the batter.

Why does my red velvet pound cake stick to the pan and how can I prevent it?

Red velvet pound cake often sticks due to its high sugar content and moist texture. To prevent sticking, thoroughly grease your loaf pan with butter or nonstick spray, then dust with flour or cocoa powder. For extra insurance, line the bottom with parchment paper, leaving overhangs on two sides to act as handles for easy removal. After baking, let the cake cool in the pan for exactly 10 minutes—this allows it to set while still warm enough to release easily. Waiting too long causes sugars to harden and glue the cake to the pan.

What’s the best frosting for red velvet pound cake?

Cream cheese frosting is the classic pairing for red velvet pound cake, offering a tangy contrast that balances the cake’s subtle chocolate flavor. For the perfect frosting, use softened cream cheese at room temperature to avoid lumps. Beat it with butter until smooth, then gradually add powdered sugar. For the ideal consistency—thick enough to hold its shape but soft enough to spread—add milk or cream one teaspoon at a time. A touch of vanilla extract enhances the flavor. Apply generously to the cooled cake, allowing the frosting to complement rather than overpower the delicate red velvet taste.