Experience a delicate yet dense Red Velvet Pound Cake that boasts a subtle, not overly sweet chocolate flavor, all topped with a rich cream cheese frosting. If you’re craving a traditional version, don’t miss our Classic Red Velvet Cake.
Ingredients & Substitutions
Cake Flour: Provides a fine crumb and tender texture due to its lower protein content compared to all-purpose flour.
Buttermilk: Use full-fat buttermilk for optimal moisture. If unavailable, you can make homemade buttermilk easily.
Red Food Coloring: Start with 1 teaspoon and add more to achieve your desired shade of red.
Room Temperature Ingredients: Ensure that butter, cream cheese, buttermilk, and milk are at room temperature for easier mixing and the perfect crumb.
Tips for a Perfectly Baked Cake
- Check Appearance: The cake’s exterior should be firm and fully baked without being burnt.
- Test for Doneness: Insert a long skewer or toothpick around the 1-hour mark. If it comes out with a few crumbs (but no wet batter), your pound cake is ready.
- Prevent Over-Browning: If the top browns too quickly, cover it loosely with aluminum foil.
How to Store & Freeze Pound Cake
- Room Temperature: Store the unfrosted pound cake at room temperature for 2-3 days.
- Refrigeration: If frosted immediately, keep the cake refrigerated due to the cream cheese frosting. It will last up to 5 days when covered.
- Freezing: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Label and date it for reference. Thaw overnight in the refrigerator before frosting and serving.
Ingredients
Cake
- 1 block cream cheese, room temperature (8 ounces / 230 g)
- 1¼ cups salted butter, room temperature (2½ sticks / 280 g)
- 3 cups granulated sugar (600 g)
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups cake flour (375 g)
- ¼ cup cocoa powder (30 g)
- ¼ cup buttermilk, room temperature (60 g)
- 1-3 teaspoons red food coloring, to desired color
Cream Cheese Frosting
- ½ block cream cheese, room temperature (4 ounces / 115 g)
- 2½ cups confectioners’ sugar (310 g)
- 2 tablespoons whole milk, room temperature
- 1 teaspoon vanilla extract
Instructions
Cake
Preheat Oven:
Preheat the oven to 325°F (165°C).
Spray a 10-inch (25 cm) bundt pan with non-stick spray.
Cream Butter and Cream Cheese:
In a stand mixer fitted with the paddle attachment, combine the cream cheese and butter.
Mix on medium speed until smooth, about 3 minutes.
Add Sugar:
Gradually add the granulated sugar, mixing until light and fluffy.
Incorporate Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
Combine Dry Ingredients:
Slowly add the cake flour and cocoa powder to the wet mixture.
Mix until just combined.
Add Buttermilk:
Remove the bowl from the mixer.
Pour in the buttermilk.
Mix by hand until just incorporated, scraping the sides with a rubber spatula.
Add Food Coloring:
Fold in the red food coloring, one teaspoon at a time, until the desired color is reached.
Bake:
Pour the batter into the prepared bundt pan.
Bake for 1 hour to 1 hour and 20 minutes.
Check for doneness at 1 hour using a toothpick—it should come out with a few crumbs.
Cool the Cake:
Allow the cake to cool to room temperature before inverting onto a plate.
Cream Cheese Frosting
Prepare Frosting:
In a medium bowl, beat together the cream cheese, confectioners’ sugar, milk, and vanilla extract using a hand mixer on medium speed until smooth.
Frost the Cake:
Drizzle the frosting over the cooled pound cake.
Slice and serve.
Enjoy this Delicious Red Velvet Pound Cake with Cream Cheese Frosting at your next gathering or as a delightful treat any day!
