This centerpiece-worthy red velvet pound cake is rich and moist. Cocoa powder is whisked into the batter, infusing chocolaty notes into the dessert. Then, we add a few drops of food coloring to paint this decadent treat red. It’s topped with a thick layer of smooth cream cheese frosting, plus a sprinkle of crushed pecans to give you crunchy bites. Serve it up with a scoop of vanilla ice cream or fresh strawberries.
Ingredients for Red Velvet Pound Cake
- Fat: We combine softened butter and shortening into the batter to give this red velvet pound cake a rich flavor.
- Sugar: The granulated sugar helps enhance the taste of this red velvet pound cake.
- Eggs: The room-temperature eggs in this red velvet pound cake recipe help the cake maintain its shape once it bakes.
- Food coloring: We use red food coloring to give this cake its classic color.
- Extracts: We pour lemon and vanilla extract into the batter to infuse this cake with citrusy and warm flavors.
- All-purpose flour: The flour in this recipe is responsible for helping the cake rise.
- Baking cocoa: We use cocoa powder to give this red velvet cake its chocolate flavor.
- Baking powder: This leavening agent helps the cake rise and become fluffy.
- Milk: The milk whisked into this batter helps the cake become moist.
- Icing: We beat softened cream cheese and softened butter with vanilla and confectioners’ sugar to create a smooth icing for the red velvet pound cake.
- Pecans: We top this moist cake off with crushed pecans to give it some crunch.
Directions
Step 1: Start the cake batter
Preheat the oven to 325°F. In a large bowl, cream the butter, shortening, and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the food coloring and extracts (it’s okay if the mixture appears curdled).
Step 2: Add the dry ingredients
In another bowl, whisk the flour, cocoa, baking powder, and salt. Add this dry mixture to the creamed mixture, alternating with the milk, beating after each addition until just combined.
Step 3: Bake the cake
Transfer the batter to a greased and floured 10-inch fluted tube pan. Bake the cake until a toothpick inserted in the center comes out clean, 70 to 75 minutes. Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.
Step 4: Make the icing
In a large bowl, beat the cream cheese and butter until smooth. Beat in the vanilla extract. Gradually beat in the confectioners’ sugar until combined. Spread the icing over the cake and sprinkle the top with pecans.
Red Velvet Pound Cake Variations
- Top it with cake crumbs: Reserve some of the batter and bake it in a separate pan. Then crumble the cake and use it as a fun topping.
- Drizzle with chocolate: Melt milk chocolate or semisweet chocolate and drizzle it on this cake for a decadent topping.
- Decorate with berries: For a refreshing topping, sprinkle this rich and moist cake with ripe strawberries or blackberries.
How to Store Red Velvet Pound Cake
If you have leftover red velvet pound cake, store it in an airtight container in the fridge for three to seven days. When you’re ready to eat it, let it come to room temperature.
Can you make this red velvet pound cake ahead of time?
To save time in the kitchen on days you plan to host, you can easily make this recipe for red velvet pound cake in advance. Follow the recipe and store the finished cake in an airtight container in the fridge for three to seven days. Then you can let it come to room temperature and serve it.
Can you freeze this red velvet cream cheese pound cake?
If you have leftover slices of red velvet pound cake, you can store them in the freezer. Put them in an airtight container or a freezer-friendly bag. They will stay fresh for two to three months in the freezer.
How long does this red velvet pound cake last?
You can store this red velvet pound cake in an airtight container in the fridge for three to seven days, or freeze it for two to three months.
Red Velvet Pound Cake Tips
Can I use a Bundt cake pan instead of a tube pan?
We use a tube pan in this recipe, but you can certainly use a Bundt cake pan with a unique design. We recommend greasing and flouring whichever pan you use so the cake comes out seamlessly after baking.
Can I make a gluten-free version of this red velvet pound cake?
If you have a gluten intolerance or allergy, you can make substitutions in this recipe to accommodate your dietary needs. Instead of using all-purpose flour, mix almond, oat or coconut flour into the batter. The taste of the cake may vary from the original, but it will still be delicious.
How do I know when this red velvet pound cake is finished baking?
Monitor the cake in the oven to determine if it’s ready. Once it starts to rise and turns golden brown, take it out of the oven. You can also insert a toothpick into the cake; if the toothpick comes out clean, without any batter sticking to it, the cake is ready to remove from the oven.
