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.

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

Description

🎂 This Red Velvet Bundt Cake recipe combines a moist, tender crumb with a striking red color that’s sure to impress.
🍰 The cream cheese frosting adds a rich, smooth finish, making it a perfect indulgence for any celebration or everyday treat.

Ingredients

Scale

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

Instructions

1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

Notes

🧈 Use a mix of oil and butter for moistness and flavor balance.
🌹 Opt for liquid red food dye for a natural vibrant red color.
🧀 Ensure cream cheese is room temperature for smooth, drip-ready glaze.

Prep Time: 25 minutes
Cooling Time: 40 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice

Keywords: Red Velvet Bundt Cake, Cream Cheese Frosting, Moist Red Velvet, Celebration Cake