If you’re a fan of classic red velvet, prepare to fall in love with this rich, dense Red Velvet Pound Cake. With a velvety texture, a hint of cocoa, and a luscious cream cheese frosting, this pound cake offers everything you adore about red velvet in a show-stopping dessert that’s perfect for holidays, birthdays, or just because!

Why You’ll Love This Recipe:

This recipe combines the traditional elements of a pound cake with the subtle chocolate undertones and vibrant color of red velvet. White Lily All-Purpose Flour gives it a soft crumb, and the creamy, tangy frosting is the perfect finishing touch. Plus, with a simple ingredient list and straightforward steps, this is an easy yet impressive dessert you’ll love baking.

Ingredients:

For the Red Velvet Cake:

• 1 cup of milk

• 1 teaspoon of vanilla extract

• 1/4 teaspoon of salt

• 1/4 teaspoon of baking powder

• 5 eggs

• 3 cups of granulated sugar

• 1 1/2 cups of unsalted butter, softened

• Red food coloring (as desired)

• 1/2 cup of cocoa powder

• 3 cups of sifted White Lily All-Purpose Flour

For the Cream Cheese Frosting:

• 1 (8 oz.) package of cream cheese, softened

• 1 stick of butter (1/2 cup), softened

• 1 pound of powdered sugar

Directions:

1. Prepare the Oven and Pan:Preheat your oven to 300°F (150°C). Grease and flour a large tube pan thoroughly to prevent the cake from sticking.
2. Cream Butter and Sugar:
In a large mixing bowl, use a stand mixer to cream together the sugar and softened butter on medium speed until light and fluffy—about 7 minutes.
3. Incorporate Eggs:
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
4. Add Flavors and Color:
Slowly mix in the cocoa powder, salt, vanilla extract, red food coloring, and baking powder until all ingredients are well combined.
5. Mix in Flour and Milk:
Gradually add half of the sifted flour and 1/2 cup of milk to the mixture, stirring until smooth. Then, add the remaining flour and milk, mixing until the batter is fully combined.
6. Bake:
Pour the batter into your prepared tube pan, smoothing the top. Bake for 1 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before turning it out.

7. Prepare the Frosting:
In a mixing bowl, beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy.
8. Frost the Cake:
Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides for a beautiful finish.

Tips for Success:

• Use Room-Temperature Ingredients:Both the butter and eggs should be at room temperature for a smoother batter.
• Check for Doneness:
Since pound cakes are dense, they need a longer baking time. Use a toothpick or cake tester in the center to ensure it’s fully baked.
• Adjust the Food Coloring:
Add more or less food coloring based on the depth of red you prefer.

Serving Suggestions:

This Red Velvet Pound Cake makes a statement on its own, but it pairs beautifully with fresh berries or a scoop of vanilla ice cream for an extra touch of decadence. Perfect for gatherings, tea time, or any celebration, this cake is a dessert everyone will remember.

Enjoy!

Final Thoughts:

This Red Velvet Pound Cake is a must-try for anyone who loves the classic red velvet taste with a twist. Moist, flavorful, and easy to make, it’s a dessert you’ll turn to again and again.

Red Velvet Pound Cake

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

For the Red Velvet Cake:

– 1 cup of milk
– 1 teaspoon of vanilla extract
– 1/4 teaspoon of salt
– 1/4 teaspoon of baking powder
– 5 eggs
– 3 cups of granulated sugar
– 1 1/2 cups of unsalted butter softened
– Red food coloring as desired
– 1/2 cup of cocoa powder
– 3 cups of sifted White Lily All-Purpose Flour

For the Cream Cheese Frosting:

– 1 8 oz. package of cream cheese
– 1 stick of butter 1/2 cup, softened
– 1 pound of powdered sugar

Instructions

Preheat your oven to 300°F (150°C). Grease and flour a large tube pan.
In a mixing bowl, cream together the sugar and softened butter until light and fluffy, about 7 minutes using a stand mixer. Add the eggs one at a time, mixing well after each addition.
Slowly beat in the cocoa powder, salt, vanilla extract, red food coloring, and baking powder until well combined.
Gradually add half of the sifted flour and 1/2 cup of milk to the mixture. Mix well, then add the remaining flour and milk. Beat until the batter is smooth and fully combined.
Pour the batter into the prepared tube pan and smooth the top.
Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before removing.
For the frosting, in a separate mixing bowl, beat together the cream cheese, softened butter, and powdered sugar until smooth and creamy.
Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides.
Slice and serve the delicious Red Velvet Pound Cake! Enjoy!