There’s something magical about baking a Red Velvet Pound Cake—a dessert that’s equal parts indulgence and nostalgia. Every slice boasts that signature deep red hue, a tender crumb, and a luscious swirl of cream cheese filling. It’s a treat that’s perfect for Valentine’s Day, Christmas, special occasions, or simply to satisfy your sweet tooth. Today, I’m thrilled to share with you my grandma’s recipe of Red Velvet Pound Cake with a Cream Cheese Filling, including a few tips and variations to make it vegan or gluten-free.

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What is a Pound Cake or Bundt Cake?

A pound cake is a classic, dense, buttery cake that traditionally gets its name from its original recipe, which called for a pound each of flour, sugar, butter, and eggs. It has a rich, moist texture and is often baked in a loaf pan or bundt pan to give it a distinct shape. A bundt cake, on the other hand, refers to any cake baked in a specially designed bundt pan with fluted edges and a hollow center, which helps the cake bake evenly while creating a beautiful presentation. While a bundt cake can be made from various recipes, including chocolate, lemon, or even the vibrant Red Velvet Pound Cake, the pan’s unique design makes it a popular choice for special occasions and family gatherings. Both cakes are versatile, delicious on their own, or enhanced with a cream cheese glaze or dusting of powdered sugar for an extra touch of sweetness.

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Why I Love Baking Red Velvet Pound Cake

Growing up, my grandma’s kitchen was my happy place, and her Red Velvet Pound Cake was the crown jewel of her recipe collection. Every Sunday after church, she’d tie on her floral apron and bake this delicious cake for us. She’d say the secret was a little bit of love and a dash of white vinegar, as the warm scent of vanilla and a subtle chocolate flavor filled the air. I’d sit on the counter, sneaking tastes of the cream cheese frosting while she swirled the creamy filling into the batter with her trusty rubber spatula. She never used a boxed cake mix—everything was from scratch, crafted with care. Now, every time I bake her cake, I feel her guiding my hands, and it’s become a delicious way to keep her memory alive. It’s not just a cake; it’s a slice of her love and legacy.

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What Makes Red Velvet So Special?

The magic of red velvet lies in its subtle chocolate flavor, vibrant red color, and moist texture. Unlike a traditional chocolate cake, it’s lighter with a hint of cocoa and a touch of tanginess from vinegar and buttermilk.

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Key Ingredients for a Perfect Red Velvet Pound Cake

Here’s a breakdown of the ingredients that make this cake unforgettable:

• Cake Flour: For a tender crumb and light texture.
• Red Food Coloring: The bold hue that makes red velvet iconic.
• Cocoa Powder: Adds a hint of cocoa without overpowering the flavor.
• Full-Fat Buttermilk: A must for the moist texture and tangy undertones.
• Unsalted Butter: Ensures a rich, buttery flavor.
• Cream Cheese Filling: The best part—creamy, tangy, and decadent.

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Equipment Needed

To get started, make sure you have the following on hand:

• Bundt pan or loaf pan
• Large mixing bowl
• Medium bowl
• Paddle attachment for your stand mixer
• Rubber spatula
• Baking spray (such as Baker’s Joy)
• Aluminum foil
• Cake tester or toothpick

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The Best Red Velvet Pound Cake Recipe with Cream Cheese Filling

Prep Time: 30 minutes

Bake Time: 60-70 minutes

Servings: 12

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Ingredients

For the Cake Batter:

• 2 ½ cups cake flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 cup full-fat buttermilk
• 2 teaspoons white vinegar
• 1 tablespoon red gel food coloring
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, room temperature
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Cheese Glaze:

• 4 oz cream cheese, room temperature
• 1 cup powdered sugar
• 3-4 tablespoons heavy cream
• ½ teaspoon vanilla extract

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Instructions

1. Prepare the Pan

Grease the bundt pan or loaf pan with baking spray and lightly dust it with cocoa powder. This ensures the cake comes out clean and the bottom of the pan doesn’t stick.

2. Mix Dry Ingredients

In a medium bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy—about 3-4 minutes.

4. Add Wet Ingredients

Add the eggs, one at a time, mixing well after each addition. Reduce the speed to the lowest speed and slowly pour in the buttermilk, vinegar, red gel food coloring, and vanilla extract.

5. Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Use a rubber spatula to scrape the sides and ensure everything is well combined.

6. Make the Cream Cheese Filling

In a medium bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

7. Assemble the Cake

Pour half of the cake batter into the prepared bundt pan. Add the cream cheese filling in a swirl, avoiding the edges. Top with the remaining batter and smooth the top with a spatula.

8. Bake the Cake

Cover the pan loosely with aluminum foil to prevent over-browning. Bake in a preheated oven at 350°F for 60-70 minutes or until a cake tester inserted into the center of the cake comes out with moist crumbs.

9. Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Let the cake cool completely before adding the cream cheese glaze.

10. Make the Glaze

In a large bowl, whisk cream cheese, powdered sugar, heavy cream, and vanilla until smooth. Drizzle over the top of the cake.

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Nutritional Content

Nutrient	Per Serving (1 Slice)
Calories	350
Fat	18g
Saturated Fat	10g
Carbohydrates	42g
Sugar	30g
Protein	5g

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Vegan Option

Replace the eggs with flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). Use plant-based butter, vegan cream cheese, and almond milk with a splash of lemon juice as a buttermilk substitute.

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Gluten-Free Option

Swap the cake flour for a gluten-free baking mix. Make sure it includes xanthan gum for structure.

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Helpful Tips for the Perfect Red Velvet Pound Cake

•    Room Temperature Ingredients: Ensures a smooth batter for a moist cake.

•    Use Good Quality Ingredients: High-quality cocoa powder and full-fat buttermilk make a difference.

•    Store Properly: Keep in an airtight container wrapped in plastic wrap for up to 5 days.

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Serving Suggestions

Serve your Red Velvet Pound Cake with a dollop of Cool Whip or a scoop of vanilla ice cream. It’s also fabulous as a dessert centerpiece for special occasions!

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Conclusion

This Red Velvet Pound Cake with Cream Cheese Filling is more than a dessert—it’s an experience. Its moist texture, vibrant red color, and creamy filling make it a crowd-pleaser every time. Whether you’re baking for Christmas, Valentine’s Day, a birthday, or simply because it’s Tuesday, this cake will never let you down.

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FAQs

1. Can I use boxed cake mix for this recipe?

Yes! To save time, you can use a boxed red velvet cake mix and enhance it with the cream cheese filling and glaze.

2. How do I achieve a deep red color without food dye?

Beet powder or natural food coloring can work as a substitute for red gel food coloring.

3. Can I freeze the cake?

Absolutely. Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months.

4. How do I prevent the cream cheese filling from sinking?

Ensure your batter is thick enough and avoid overmixing. Adding the filling carefully in the center helps too.

5. What’s the secret to a moist red velvet pound cake?

Room temperature ingredients, full-fat buttermilk, and not overbaking are the keys to a moist cake.

Enjoy baking and savor every bite of this gorgeous cake! 🎂

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