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Red Velvet Pound Cake

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!

Course Dessert
Cuisine American
Keyword Red Velvet Pound Cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 687 kcal
Author Amanda Rettke--iambaker.net


  • 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


  1. 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.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
  3. Gradually add the sugar and mix until light and fluffy.

  4. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.

  5. Slowly add the cake flour and cocoa powder. Mix until combined.

  6. 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.

  7. Fold in the food coloring, one teaspoon at a time, until the desired color is reached.

  8. 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.)

  9. Allow cake to cool to room temperature before inverting on a plate and adding frosting.

Cream Cheese Frosting

  1. In a medium bowl combine the cream cheese, sugar, milk, and vanilla. Mix until smooth.

  2. Drizzle frosting over cooled pound cake. Cut and serve.