A moist and decadent red velvet pound cake paired with a rich and tangy cream cheese frosting. This cake is as stunning in color as it is in flavor, making it perfect for holidays, birthdays, or any occasion that calls for a show-stopping dessert.
Quick Description
This Red Velvet Cream Cheese Pound Cake is a velvety, tender cake made with a hint of cocoa and a creamy, tangy cream cheese frosting. The vibrant red color and the delicious cream cheese flavor make this cake a perfect treat for any occasion.
Servings & Timing
Servings: 10–12 slices
Prep Time: 20 minutes
Bake Time: 60–70 minutes
Total Time: ~1 hour 40 minutes
Approx. Nutrition (per slice):
Calories: 350
Protein: 5g
Carbs: 45g
Fat: 18g
Fiber: 1g
Ingredients List
For the Pound Cake
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 8 oz cream cheese, softened
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cocoa powder
- 1 tablespoon red food coloring (or to your desired color intensity)
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional, for smoother consistency)
Instructions
1. Prepare the cake batter
Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
Add the softened cream cheese and beat until smooth and fully incorporated.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring.
2. Add dry ingredients and buttermilk
In another bowl, whisk together the flour, cocoa powder, salt, and baking powder.
Add the dry ingredients alternately with the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. The batter should be thick and smooth.
3. Bake the cake
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the frosting
While the cake cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating until fluffy and smooth. Add the vanilla extract and heavy cream (if using), then beat until well combined.
5. Frost the cake
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. You can pipe it for a more decorative finish if desired. Garnish with extra red velvet cake crumbs or sprinkles for a beautiful presentation.
6. Serve
Slice and serve this delicious red velvet pound cake as a rich dessert for any occasion. It pairs perfectly with a cup of coffee or tea.
