Some cakes are just too good to resist, and red velvet pound cake is definitely one of them.
It’s the kind of dessert that feels special without being fussy—rich, buttery, and unbelievably soft with that deep red color that makes every slice look stunning.
And let’s be honest, anything topped with cream cheese frosting is an instant winner.
This cake has the best of both worlds: the dense, melt-in-your-mouth texture of a classic pound cake and the light cocoa flavor that makes red velvet so irresistible.
It’s not just about looks—though let’s face it, that gorgeous red crumb with swirls of silky frosting is a showstopper.
Every bite is smooth, velvety, and just sweet enough to keep you coming back for more.
Baking this at home is easier than you think, and the results? Absolutely worth it.
Whether you’re making it for a celebration or just because you need something indulgent with your coffee, this red velvet pound cake won’t disappoint.
Let’s get into it—because once you taste this, you’ll wonder why you didn’t make it sooner.
Red Velvet Pound Cake Recipe
Ingredients
For the Cake:
- 1 ¾ cups (220g) all-purpose flour (sifted)
- 2 tablespoons (16g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (226g) unsalted butter (softened)
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- ¾ cup (180ml) buttermilk (room temperature)
- 1 tablespoon red gel food coloring
For the Cream Cheese Buttercream:
- ½ cup (113g) unsalted butter (softened)
- 8 ounces (226g) cream cheese (softened)
- 3 cups (360g) powdered sugar (sifted)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C).
- Grease a 9×5-inch loaf pan and line it with parchment paper, ensuring an overhang for easy removal.
- Sift together the flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Set aside.
- In a large mixing bowl, beat the softened butter and sugar on medium speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, white vinegar, and red gel food coloring until fully combined. The batter should be a deep red color.
- Alternately add the sifted dry ingredients and buttermilk to the butter mixture in three additions, starting and ending with the dry ingredients.
- Mix gently until just combined to avoid overmixing.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the butter and cream cheese together until smooth.
- Gradually add the sifted powdered sugar, mixing until fluffy.
- Add vanilla extract and mix again until creamy.
- Transfer the buttercream into a piping bag fitted with a star nozzle.
- Pipe elegant rosettes on top of the cake.
- Sprinkle a few red velvet cake crumbs over the frosting for a perfect finish.
- Slice and serve at room temperature.
- Store leftovers in an airtight container in the fridge for up to 4 days.
What Is The Secret To A Soft And Fluffy Red Velvet Pound Cake?
To achieve a soft and fluffy texture in your Red Velvet Pound Cake, consider the following tips:
- Use Room Temperature Ingredients: Ensure that butter, eggs, and other dairy products are at room temperature before mixing. This promotes better integration and aeration of the batter.
- Cream Butter and Sugar Thoroughly: Beat the butter and sugar together until the mixture is light and fluffy. This process incorporates air, contributing to a softer cake texture.
- Incorporate Baking Soda and Baking Powder: Using both leavening agents helps the cake rise properly, resulting in a lighter crumb. Baking soda reacts with acidic ingredients like buttermilk, while baking powder provides additional lift.
- Avoid Overmixing the Batter: Mix the ingredients until just combined. Overmixing can lead to gluten development, resulting in a denser cake.
- Maintain Proper Oven Temperature: Preheat your oven and use an oven thermometer to ensure accurate temperature. Baking at the correct temperature ensures even cooking and optimal texture.
Which Food Coloring Is Best For Red Velvet Cake?
Selecting the right food coloring is essential for achieving the classic red hue in Red Velvet Cake:
- Gel Food Coloring: Gel-based colorings are highly concentrated, providing a vibrant red color without altering the cake’s consistency.
- Liquid Food Coloring: While more readily available, liquid colorings are less concentrated, requiring larger quantities to achieve the desired shade. This can potentially affect the batter’s liquid balance.
- Natural Alternatives: For a natural approach, beet powder can be used to impart a reddish hue. Start with ¼ cup mixed into the dry ingredients, adjusting as needed. Note that the color may be less intense than with artificial colorings.
What Kind Of Cocoa Powder Should I Use For Red Velvet Cake?
The type of cocoa powder you use impacts both the color and texture of your cake.
- Natural Cocoa Powder: This is the best choice for Red Velvet Cake because it reacts with acidic ingredients like buttermilk and vinegar, enhancing both the flavor and the classic reddish hue.
- Dutch-Processed Cocoa Powder: This type has a darker color and a milder flavor but doesn’t react with acids the same way. It can alter the texture and color of your cake.
Can I Make Red Velvet Pound Cake Without Food Coloring?
Yes, it’s possible to make Red Velvet Pound Cake without artificial food coloring:
- Natural Color Variations: Omitting food coloring will result in a cake with a reddish-brown or mahogany hue, stemming from the reaction between cocoa powder and acidic ingredients like buttermilk and vinegar.
- Enhancing Natural Red Tones: Using non-Dutched (natural) cocoa powder and maintaining the acidic components in the recipe can enhance the cake’s natural reddish tint.
- Flavor Preservation: Excluding artificial coloring does not affect the cake’s flavor, allowing you to enjoy the classic taste of Red Velvet Cake with a more natural appearance.
Why Does Red Velvet Cake Contain Vinegar?
Vinegar is an important ingredient in red velvet cake because:
- It Helps the Cake Rise: When mixed with baking soda, vinegar creates tiny air bubbles, making the cake light and soft.
- Enhances the Red Color: The acidity helps intensify the red color when combined with cocoa powder.
- Balances the Flavor: It adds a slight tang that complements the sweetness of the cake.
- Makes the Cake Moist: Vinegar helps keep the cake tender and prevents it from becoming too dry.
How Do You Make Red Velvet Pound Cake Without Buttermilk?
If you don’t have buttermilk, don’t worry! You can still make a delicious red velvet pound cake using these simple substitutes:
- Milk + Vinegar or Lemon Juice: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
- Yogurt: Use plain yogurt in the same amount as buttermilk for a creamy texture.
- Milk + Cream of Tartar: Add 1½ teaspoons of cream of tartar to 1 cup of milk to get a similar tangy effect.
How Do I Prevent My Red Velvet Pound Cake From Sinking In The Middle?
A sunken center can be frustrating, but following these tips will help your cake bake evenly:
- Measure Ingredients Accurately: Use precise amounts, especially for baking powder or baking soda. Too much or too little affects the cake’s structure.
- Avoid Overmixing: Stir the batter only until everything is combined. Overmixing adds too much air, which can cause the cake to collapse.
- Preheat the Oven Properly: Make sure your oven is at the right temperature before baking. Using an oven thermometer helps with accuracy.
- Don’t Open the Oven Too Early: Opening the oven door before the cake sets can cause temperature drops, leading to sinking.
- Bake Until Fully Done: Use a toothpick to check doneness. If it comes out clean or with a few crumbs, your cake is ready.
Can I Make A Red Velvet Pound Cake In Advance For A Party?
Yes, making red velvet pound cake ahead of time is a great idea. Here’s how:
- Bake a Few Days Early: Store at room temperature if serving within two days.
- Refrigerate If Necessary: Keep in the fridge if the cake has frosting or needs to last longer.
- Freeze for Later: Wrap tightly and freeze if making it several days in advance.
- Frost on the Day of the Event: This keeps the frosting fresh and looking its best.
- Let It Reach Room Temperature: If refrigerated or frozen, let it sit out before serving for the best taste and texture.
Can I Make A Gluten-Free Red Velvet Pound Cake?
Yes! You can enjoy a gluten-free version by making a few adjustments:
- Use a Gluten-Free Flour Blend: Choose a good-quality blend made for baking.
- Add a Binder: If your flour doesn’t include xanthan gum or guar gum, add a small amount to help hold the cake together.
- Adjust Liquid Ingredients if Needed: Some gluten-free flours absorb more moisture, so you may need to tweak the liquid amounts.
- Monitor Baking Time: Gluten-free cakes sometimes bake faster or slower than regular ones, so check often and use the toothpick test.
Why Is My Red Velvet Pound Cake Dry Or Dense?
A dry or dense cake can be frustrating, but a few adjustments can make all the difference.
- Measure Ingredients Accurately: Too much flour can dry out the cake. Use the spoon-and-level method to avoid overpacking.
- Avoid Overmixing: Overmixing can create too much gluten, leading to a tough texture. Mix until just combined.
- Check Oven Temperature: Baking at the wrong temperature can dry out or undercook your cake. Use an oven thermometer for accuracy.
- Use the Right Flour: The wrong type of flour can affect the cake’s texture. Stick to what the recipe suggests.
- Don’t Overbake: Check the cake a few minutes before the suggested time to prevent it from drying out.
- Use Enough Fat and Liquid: Red Velvet Pound Cake needs the right balance of butter, eggs, and buttermilk to stay moist.
How Do I Store Red Velvet Pound Cake Properly?
To keep your red velvet pound cake fresh and tasty, follow these easy steps:
- Let It Cool Completely: Storing a warm cake traps moisture and makes it soggy.
- Wrap It Well – Use plastic wrap or foil to prevent the cake from drying out.
- Use an Airtight Container: This keeps air from making the cake stale.
- Refrigerate If Frosted: If your cake has cream cheese frosting, store it in the fridge.
- Freeze for Longer Storage: Wrap it tightly and freeze for up to three months. Thaw in the fridge before serving.
Can I Freeze Red Velvet Pound Cake?
Yes, you can freeze red velvet pound cake to enjoy it later! Follow these steps for the best results:
- Cool the Cake Completely: Let it reach room temperature before freezing.
- Wrap It Well: Use plastic wrap followed by aluminum foil to prevent freezer burn.
- Store in an Airtight Container: This keeps it fresh and protects it from absorbing odors.
- Freeze for Up to 3 Months: Red velvet pound cake stays fresh in the freezer for a long time.
- Thaw Properly: Let it thaw at room temperature while still wrapped to keep it moist.