Dessert

Red Velvet Pound Cake

Red Velvet Pound Cake- This Red Velvet Pound cake is moist, flavorful, and delicious. Each bite taken will force your taste buds to go wild! www.domesticdee.com

Red Velvet Pound Cake- This Red Velvet Pound cake is moist, flavorful, and delicious. Each bite taken will force your taste buds to go wild! www.domesticdee.com

This Red Velvet Pound cake is moist, flavorful, and delicious. Each bite taken will force your taste buds to go wild!

Red Velvet Pound Cake- This Red Velvet Pound cake is moist, flavorful, and delicious. Each bite taken will force your taste buds to go wild! www.domesticdee.com

Pound Cake and Red Velvet Cake together in one dish. Yes, you read it correctly, Red Velvet Pound Cake!  I must say I love both styles of cakes. The mild flavor of chocolate and the texture of grandma’s pound cake together will have you jumping for joy. Who doesn’t love a 2 in 1 deal? I know I do!
Red Velvet Pound Cake- This Red Velvet Pound cake is moist, flavorful, and delicious. Each bite taken will force your taste buds to go wild! www.domesticdee.com
I made this lovely cake last week to share with my coworkers.  Based on my coworkers feedback, it was a huge success! For added confirmation, I had my oldest son try it and he loved it as well. Being that he loved it I am here to tell you all that this dish is “picky eater” approved. This cake is so awesome if you have an event or need to bring a dessert I am telling you to go to the store, grab the ingredients, and bring this Red velvet pound cake to wow your guests.

Red Velvet Pound Cake- This Red Velvet Pound cake is moist, flavorful, and delicious. Each bite taken will force your taste buds to go wild! www.domesticdee.com

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5.0 from 2 reviews
Red Velvet Pound Cake
 
Cook time
Total time
 
This Red Velvet Pound cake is moist, flavorful, and delicious. Each bite taken will force your taste buds to go wild!
Recipe type: Dessert
Ingredients
  • Pound Cake
  • 1½ cup butter, room temperature
  • 3 cups sugar
  • 5 large eggs
  • 1 teaspoon distilled white vinegar
  • 2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup buttermilk
  • 1 oz bottle of red food coloring
  • Cream Cheese Filling
  • 1 8 oz. package of cream cheese, room temperature
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Glaze
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
Instructions
  1. Pound Cake
  2. Preheat oven at 325 degrees. Grease a bundt pan. In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add eggs one at a time, beating each egg until incorporated. Add vanilla and vinegar. In a separate bowl, whisk flour, cocoa, salt, and baking soda. Add flour to butter mixture alternating with flour and buttermilk ending with flour. Pour half of the batter in bundt pan, the spoon cream cheese filling in the middle. Spoon the remaining batter on top the cream cheese filling. Bake for an hour and 15 minutes or until a toothpick comes out clean. Remove from pan after 10 minutes of cooling and place on a wire rack.
  3. Filling
  4. In a small bowl, whisk all ingredients until smooth using amixer on a medium setting.
  5. Glaze
  6. In a small bowl,whisk all ingredients until smooth. Once the cake has cooled drizzle glaze over cake.

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16 Comments

  • Reply Charla 2016/01/23 at 9:05 pm

    Oh my gosh! This cake looks so good. I’m gluten and dairy free and would love to make a dietary specific version of this cake.

    • Reply Dionne 2016/01/24 at 8:16 pm

      Thank you. Let me know when you do I’ll love to make it.

  • Reply Kathy Hester 2016/01/23 at 10:25 pm

    What a beautiful cake! That would brighten up any day!

  • Reply Tracy 2016/01/24 at 3:16 am

    Anything red velvet, I’m in!!

    • Reply Dionne 2016/01/24 at 8:17 pm

      Me too. It is just something about Red Velvet!

  • Reply Mark, CompassandFork 2016/01/24 at 5:59 am

    Love that color. We don’t really do red velvet cake where I come from but I might have to try this.

    • Reply Dionne 2016/01/24 at 8:18 pm

      You should try it and let me know how it goes!

  • Reply Catherine 2016/07/23 at 1:44 pm

    I just made this cake for a cookout my husband and i were invited to. This cake is THE BOMB!!! I’m telling you… i cut slices for my parents and they loved it!! I’m a little embarrased that im taking a partially eaten cake to this party but we could not resist. Lmbo!!!!! I’m thinking of pre-slicing the cake as to disguise our transgression. Ha! Thank you so much for sharing this recipe!!! I added a little more food coloring to mine and used vanilla bean paste instead of vanilla extract. It came out perfect!!! Thank you!!!!!!!!!

    • Reply Dionne 2016/07/26 at 11:31 pm

      I am glad you enjoyed it. Let me let you in on a secret. I normally always cut it and put in on a platter so I can eat a slice or two. LOL 🙂 Thanks for stopping by.

  • Reply Max 2016/09/03 at 12:50 pm

    Hey Dionne! I was wondering if it was safe to prep the batter and put it in the fridge for a little while before baking? I would leave the batter and filling seperate. Thanks!

    • Reply Dionne 2016/09/08 at 10:25 pm

      Hey! I wouldn’t recommend waiting. If you do try it come back and let us know how it goes. Thanks.

  • Reply Diane S 2016/12/09 at 1:31 pm

    Hi Dee,

    This recipe looks amazing, and I am trying it right now. A little feedback – can you make your recipes printer-friendly? All the urls are printing, and the font is very small. If I am missing your print icon, I apologize.

    • Reply Dionne 2017/01/18 at 3:18 pm

      Thank you for letting me know the print-friendly button was not working.

  • Reply Bradi 2017/01/28 at 10:30 am

    I am planning on making this soon and was wondering at what point I would add the food coloring?

    • Reply Dionne 2017/02/01 at 9:26 am

      Hello, once you have your batter made add the food coloring by folding it in.

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