Indulge in the perfect balance of elegance and comfort with this Red Velvet Pound Cake! With its rich, moist texture and gorgeous swirl of red velvet and vanilla batter, this cake is as visually stunning as it is delicious. Inspired by Grandbaby Cakes
Why You'll Love This Red Velvet Pound Cake
Simple ingredients: Most of the ingredients are pantry staples, no need for a grocery run
Minimal effort, maximum impact: The cake looks fancy but is easy to make
Moist texture: Cream cheese and butter ensure every bite is soft and rich
Make-ahead friendly: Prepare it a day before and it tastes even better the next day
Crowd-pleaser: Perfect for family dinners, potlucks, or special celebrations.
Freezer-friendly: Leftovers freeze well for up to a month.
Cooking Tips & Tricks
Room temperature ingredients: Ensure butter, cream cheese, and eggs are at room temperature for a smooth batter
Don’t overmix: Overmixing the batter can make the cake dense—stop mixing as soon as ingredients are combined
Check for doneness early: Start testing the cake 5-10 minutes before the baking time ends to avoid overbaking.
Cool completely before icing: Let the cake cool fully to prevent the cream cheese icing from sliding off
Red Velvet Pound Cake Recipe
Prep Time: 25 mins. | Cook Time: 1 hr. 15 mins. | Total Time: 1hr. 40 mins.
Ingredients:
Prepare the Cake
1 1/2 c. unsalted butter
8 oz cream cheese, room temperature
3 c. granulated sugar
1 T. canola oil
6 large eggs
3 c. cake flour
1 tsp. salt
2 tsp. vanilla extract
Prepare the Swirl
2 T unsweetened cocoa powder
1 T. red food coloring
1 T. hot water
Cream Cheese Icing
4 oz. cream cheese, room temperature
2 c. powdered sugar
4 T. milk
1 tsp. vanilla extract
Let's Get Started!
1. Preheat oven to 325 degrees, then spray a 12-cup Bundt pan with non-stick cooking spray. In a medium bowl, add butter and cream cheese then mix on high speed for two minutes. Slowly add in sugar and oil then continue to mix on high speed for an additional five minutes until batter is pale and fluffy. Add in eggs, one at a time and combine well scrapping the sides.
2. Turn mixer down to a lower speed and slowly add flour to the batter, then add salt. Be careful not to over mix. Add in vanilla extract, scrape the sides of the bowl, then mix until combined.
3. Pour 1/2 of the cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring and hot water until well mixed. Alternate dollops of vanilla and red velvet cake batter into the Bundt pan using a knife or skewer to swirl the batter.
4. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan or on a wire rack for 10 minutes, then invert the cake on a plate and let it continue to cool for at least an hour.
Cream Cheese Icing: Mix cream cheese, powdered sugar, milk and vanilla extract until smooth then pour over the top of the cake and serve. Enjoy!
Jazz It Up!
Color tweaks: Use natural red food coloring for a more subtle hue
Chocolate drizzle: Replace the cream cheese icing with a rich chocolate ganache
Festive touch: Sprinkle the icing with red and white sprinkles for holiday vibes
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