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Red Velvet Pound Cake

Red Velvet Pound Cake with Cream Cheese Filling

This Red Velvet Pound Cake is a moist, rich, and vibrant dessert with a tender crumb and luscious cream cheese filling. Infused with a subtle hint of cocoa and a splash of red food coloring, this cake is perfect for special occasions like Christmas, Valentine’s Day or family gatherings. Baked in a classic bundt pan, it’s topped with a creamy glaze that adds the perfect finishing touch. Whether you prefer the original, vegan, or gluten-free version, this recipe is easy to follow and guarantees stunning results. Serve it as a show-stopping centerpiece or a delightful treat for your loved ones!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 350 kcal

Equipment

  • 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

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

Instructions
 

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.

Mix Dry Ingredients

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

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.

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.

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.

Make the Cream Cheese Filling

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

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.

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.

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.

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.

Notes

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.

Nutrition

Calories: 350kcalCarbohydrates: 42gProtein: 5gFat: 18gSaturated Fat: 10gSugar: 30g
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