This Red Velvet Pound Cake is rich, buttery, and perfectly tender with a hint of cocoa and tangy buttermilk. Finished with creamy, decadent cream cheese frosting, it’s a show-stopping twist on a classic Southern favorite.
Ingredients
- 1½ cups salted butter room temperature
- 6 tbsp neutral oil vegetable or canola
- 2⅔ cups granulated sugar
- 6 large eggs room temperature
- 2 tbsp vanilla bean paste or extract or vanilla bean paste
- 2½ tbsp unsweetened cocoa powder
- 2 tsp white vinegar
- 1 tbsp red gel food coloring adjust to preference
- 3 cups all-purpose flour
- ¾ tsp baking powder
- ¾ tsp fine sea salt
- 1 cup full-fat sour cream room temperature
- ½ cup buttermilk room temperature
For the Cream Cheese Frosting:
- 8 oz full fat cream cheese room temperature
- 4 tbsp salted butter room temperature
- 2 cups powdered sugar, sifted
- 1 tsp vanilla bean paste or extract
- 1-3 tbsp milk or heavy cream as needed
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan (or loaf pans).
- In a stand mixer with paddle attachment (or using a large bowl and whisk), beat butter and oil until smooth. Add sugar and beat 4–5 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each. Scrape down the bowl.
- Mix in vanilla, cocoa powder, vinegar, and red food coloring until evenly blended.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With the mixer on low, add the dry mixture in 3 parts, alternating with sour cream and buttermilk (start and end with dry). Mix until just combined — do not overmix.
- Pour batter into prepared pan(s), smoothing the top. Bake for 70–80 minutes, or until a toothpick comes out clean or with just a few moist crumbs.
- Let cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting:
- Beat cream cheese and butter together until smooth and creamy, about 2–3 minutes.
- Add powdered sugar, vanilla, and salt. Mix until smooth.
- Add milk/cream 1 tbsp at a time until you reach desired consistency (thick for spreading, thinner for drizzling).
Finish & Serve:
- Once the cake is fully cooled, drizzle or spread frosting over the top.
- Garnish with white chocolate curls, chopped pecans, or a dusting of cocoa powder for a bakery finish.
Video
Notes
- Use gel food coloring: Gel is more concentrated than liquid, so you’ll get a vibrant red without thinning out the batter. If using liquid, you may need more, and it could slightly change the texture.
- Storage: Store frosted cake covered in the fridge for up to 4–5 days. Bring to room temperature before serving for the best texture.
- Freezing: The unfrosted cake freezes well for up to 3 months. Wrap tightly in plastic wrap and then in foil. Thaw overnight in the fridge before frosting.
Nutrition
Nutrition Facts
Red Velvet Pound Cake
Amount per Serving
Calories
814
% Daily Value*
Fat
47
g
72
%
Saturated Fat
24
g
150
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
185
mg
62
%
Sodium
494
mg
21
%
Potassium
157
mg
4
%
Carbohydrates
92
g
31
%
Fiber
1
g
4
%
Sugar
66
g
73
%
Protein
8
g
16
%
Vitamin A
1336
IU
27
%
Vitamin C
0.2
mg
0
%
Calcium
93
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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