Red Velvet Pound Cake is a delicate, yet dense, cake that has a slight, but not too sweet chocolate flavor with a cream cheese frosting as the icing on the cake, literally! Try my Red Velvet Cake for a more traditional red velvet cake.

Red Velvet Pound Cake

It all starts with the perfect cream cheese pound cake for this recipe. Then, a little cocoa powder is added to give the moist cake a hint of chocolate flavor with some added red food coloring for the crimson color. And, of course, like any red velvet cake, I couldn’t forget about the thick cream cheese glaze to top it all off.


Fork Taking Bite of Red Velvet Pound Cake

Just look at the velvety crumb!

Red Velvet Pound Cake Ingredients

Room Temperature Ingredients: I can’t stress enough that this cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb.

Cake FlourCake flour brings a more fine crumb to cakes. It is lower in protein than all-purpose flour, which gives baked goods a delicate, tender crumb. You can easily make your own homemade cake flour if you don’t have any on hand.

ButtermilkUse full-fat buttermilk in this recipe. In fact, I would recommend making your own homemade Buttermilk!

Red Food Coloring: Start with one teaspoon of red food coloring. You can always add more until you get the shade of red you are going for.

Whole Unfrosted Red Velvet Pound Cake on Cake Platter

How to Make Red Velvet Pound Cake

To get started, make sure your ingredients are at room temperature. When ready, use a stand mixer with a paddle attachment (a hand mixer would work as well) to mix the cream cheese and butter until smooth. Next, gradually add the sugar and mix until light and fluffy.

Then, add the eggs, one at a time (mixing well after adding each egg), followed by the vanilla. Slowly add the cake flour and cocoa powder, continuing to mix until combined. At this point, remove the bowl from the stand mixer and pour in the buttermilk. Mix this in by hand and use a rubber spatula to scrape the sides of the bowl. Finally, fold in the food coloring, one teaspoon at a time, until you reach your desired color.

Red Velvet Cake Batter in Pan

When the batter is mixed, pour it into a greased bundt pan. Make sure the pan has about an inch and a half of room at the top after pouring. As far as baking temperature and time, that is something you will want to keep a close eye on. If you happen to have any hot spots in your oven you may want to turn the cake halfway through baking. The crust should be golden, not burnt. This means that 325°F is the highest you should go, but the length of baking might be longer.

When the cake is done baking, remove it from the oven and let it cool in the pan for a while before flipping it onto a plate. (There may be cracks in the cake, but that is okay, and actually quite common with pound cakes.) It is important to give it time to rest in the pan. This resting time will help the sides of the cake release a bit before it is inverted. It is up to you if you choose to level the cake after flipping it.

Pouring Glaze over Red Velvet Pound Cake

How to Make the Cream Cheese Glaze

As the red velvet pound cake is cooling, make the cream cheese glaze that will be drizzled over the cake. Many red velvet cakes are known for the frosting, and this cake is no exception. To make the glaze, simply mix the cream cheese with the sugar, milk, and vanilla. Drizzle it over the cooled cake and serve.

Picking up a Piece of Red Velvet Pound Cake with Cream Cheese Glaze

Looking for More Bundt Cake Recipes?

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4.3 from 10 votes

Red Velvet Pound Cake

Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 40 mins
Red Velvet Pound Cake is a delicate, yet dense, cake that has a slight, but not too sweet chocolate flavor with a cream cheese frosting as the icing on the cake, literally!


  • 1 package (8 ounces) cream cheese, room temperature
  • cups (2½ sticks or 284g) salted butter, room temperature
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (375g) cake flour
  • ¼ cup cocoa powder
  • ¼ cup (60g) buttermilk, room temperature
  • 1-3 teaspoons red food coloring, or enough to reach the desired color

Cream Cheese Frosting

  • 4 ounces cream cheese, room temperature
  • cups (312.5g) confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla


  • Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1 1/2 inches between the height of the batter and the top edge of the pan.)
  • In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
  • Gradually add the sugar and mix until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
  • Slowly add the cake flour and cocoa powder. Mix until combined.
  • Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.
  • Fold in the food coloring, one teaspoon at a time, until the desired color is reached.
  • Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.)
  • Allow cake to cool to room temperature before inverting on a plate and adding frosting.

Cream Cheese Frosting

  • In a medium bowl combine the cream cheese, sugar, milk, and vanilla. Mix until smooth.
  • Drizzle frosting over cooled pound cake. Cut and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I love your recipes, you had a recipe one time of peanut brittle I would to have it, can you post it again please. 🌷💐🌸❤️

  2. I use beet juice instead of red food coloring. You can’t taste the beet juice and it gives a beautiful red with a blue tint to the batter.

  3. What’s the difference between this being a pound cake and the regular red velvet cake recipes? Aren’t pound cakes usually cooked in a loaf pan? Please educate the wannabe baker.

  4. I’ve been baking for 50 years , not a novice here . This cake as a fail for me . Very dense , didn’t rise much , more like a door stopper .

    1. Oh dear! So sorry. Sounds like it baked too long. When baked correctly this cake has a dense crumb, but it will melt in your mouth. 🙂

  5. Lovely tang from the cream cheese in the cake batter.
    I used cocoa to dust the Bundt pan instead of flour.
    I was afraid the cake had burned, but it was perfect! So moist.
    The glaze is terrific!

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