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

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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

Helpful tools to make this Red Velvet Pound Cake:

Bundt Pan– You will love this pan! This is the exact pan that I used!

Bakers Joy– My favorite spray for getting bundt cakes to release from the pan

Cooling Rack– This is what I used to cool the cake on.

Mixer– This is the mixer that I have and used for this recipe.

More Dessert Recipes you’ll enjoy:

 Lemon Crumb Bars

 One Bowl Brownies

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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!
Course Dessert
Cuisine American
Keyword red velvet cake, red velvet cream cheese pound cake, red velvet pound cake
Cook Time 1 hour 15 minutes

Ingredients

Pound Cake

  • 1 1/2 cup butter room temperature
  • 3 cups of sugar
  • 5 large eggs
  • 1 teaspoon distilled white vinegar
  • 2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 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
  • 1/4 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 with baking spray.

  3. In a large bowl, beat butter and sugar with a mixer until light and fluffy.

  4. Add eggs one at a time, beating each egg until incorporated.

  5. Add vanilla and vinegar.

  6. In a separate bowl, whisk flour, cocoa, salt, and baking soda.

  7. Add flour to butter mixture alternating with flour and buttermilk ending with flour.

  8. Stir in food coloring.

  9. Pour half of the batter in a bundt pan.

  10. Spoon cream cheese filling in the middle.

  11. Spoon the remaining batter on top of the cream cheese filling.

  12. Bake for an hour and 15 minutes or until a toothpick comes out clean.

  13. Remove from pan after 10 minutes of cooling and place it on a wire cooling rack.

  14. Filling

  15. In a small bowl, whisk all ingredients until smooth using a mixer on a medium setting.

  16. Glaze
  17. In a small bowl, whisk all ingredients until smooth. Once the cake has cooled drizzle glaze over cake.


4.8 from 6 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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41 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 Tracie 2019/11/13 at 7:41 pm

        Would I have to add the red food coloring? I know that’s what makes it “red” velvet but I’m trying to stay away from the dyes in the coloring.

    • Reply Genoyn Cagley 2017/09/28 at 2:04 pm

      I don’t see the part on when to add the red food coloring.

      • Reply Dionne 2017/10/04 at 5:18 am

        Once you have alternated between flour and buttermilk. Gently fold in the red food coloring.

  • 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 Js 2017/09/22 at 3:30 pm

        So i have to use cocoa because I don’t like the chocolate taste in my red velvet

        • Reply Dionne 2017/09/25 at 2:11 pm

          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.

      • Reply Jonikka 2017/05/14 at 10:35 am

        Hi, Dionne,
        While looking for a red velvet cake recipe, I ran across your recipe. I decided to try it.
        Low and behold it was the BOMB!! Now, others are asking for it. Thanks for sharing
        your recipe.

  • Reply norton 2017/05/06 at 3:51 am

    Thanks for finally writing about >Red Velvet
    Pound Cake – Domestic Dee <Loved it!

  • Reply Jonikka 2017/05/14 at 10:37 am

    This cake is the BOMB!!! Thanks for the recipe.

    • Reply Dionne 2017/06/17 at 8:24 am

      Anytime! Thanks for stopping by.

  • Reply LANITA PRICE 2017/08/27 at 11:01 pm

    Thank you for this recipe. I made it today and served it up to hubby as a test try. We like it. I think I will add a tad bit more sugar next time. It was moist and set up well.

    • Reply Dionne 2017/09/25 at 2:14 pm

      Glad you enjoyed it. Let me know how your adjustments go.

  • Reply Smilie 2017/09/24 at 3:49 am

    Love red velvet cake Came across many of them and tried So now I’m trying this 1 with gluten free flour So mad I can’t eat anything with wheat in it But will let you know how it comes out

    • Reply Dionne 2017/09/25 at 2:09 pm

      Let me know how everything does. Thank you for stopping by.

  • Reply Crystal Lansden 2017/11/24 at 10:07 am

    I made 2 of these cakes yesterday OMG They loved them i only got one piece amazing recipe

    • Reply Dionne 2017/11/29 at 3:01 pm

      I am so happy you tried this recipe and family enjoyed it. Happy holidays!

  • Reply BestRachelle 2018/02/17 at 2:58 am

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    • Reply Dionne 2018/03/02 at 1:53 pm

      Yes, you may need to add a little more seasonings for flavor.

      • Reply Keisha 2018/03/04 at 3:34 pm

        I’m about to attempt to make your cake but would I be able to without put the cream inside of the cake?

  • Reply Stephanie 2019/12/10 at 7:02 pm

    Hello Donne, I came across your recipe and I’d love to try it. Problem is my hubby hates cream cheese. Do you think i could simply omit that part of the recipe?

    • Reply Dionne 2020/03/01 at 9:27 pm

      Yes, you can omit the cream cheese.

  • Reply Alicia 2020/04/08 at 11:49 am

    Haven’t tasted yet. You left out when to add food coloring & didn’t advise top “prepare” pan. Currently trying to figure out hope to get it yo release without destroying.

    • Reply Dionne 2020/05/21 at 10:39 pm

      Thanks. I have updated the recipe.

  • Reply Jane 2020/05/07 at 1:34 pm

    I have baked per this recipe twice. Delicious cake but each time I have ended up with a hole in the cake near where the cream cheese mix was spooned. I thought perhaps not enough of the cake mix filled in around the cream cheese. So the second one,
    I tried to make certain the cream cheese was fully covered even on the sides of the pan. Anyone else experience this? How do I fix it?

    • Reply Dionne 2020/05/21 at 10:49 pm

      I have not experienced this before. Try putting the cream cheese filling more in the middle, away from the pan edges. Also, tapping the pan on the counter a little just to ensure there is no air to create holes.

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