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!
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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!
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.
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!
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
- Pound Cake
- Preheat oven at 325 degrees. Grease a bundt pan with baking spray.
- 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.
- Stir in food coloring.
- Pour half of the batter in a bundt pan.
- Spoon cream cheese filling in the middle.
- Spoon the remaining batter on top of 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 it on a wire cooling rack.
- Filling
- In a small bowl, whisk all ingredients until smooth using a mixer on a medium setting.
- Glaze
- In a small bowl, whisk all ingredients until smooth. Once the cake has cooled drizzle glaze over cake.
Tried this recipe?Let us know how it was!
Red Velvet Pound Cake
Recipe Type: Dessert
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!
Ingredients
- Pound Cake
- 1 1/2 cup butter, room temperature
- 3 cups 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
- Pound Cake
- Preheat oven at 325 degrees. Grease a [url href=”http://amzn.to/2cWyY8G” target=”_blank” rel=”nofollow”]bundt pan[/url]. 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 [url href=”http://amzn.to/2cWyY8G” target=”_blank” rel=”nofollow”]bundt pan[/url], 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 [url href=”http://amzn.to/2cdCblK” target=”_blank” rel=”nofollow”]wire rack[/url].
- Filling
- In a small bowl, whisk all ingredients until smooth using a[url href=”http://amzn.to/2cWyLT6″ target=”_blank” rel=”nofollow”]mixer[/url] on a medium setting.
- Glaze
- In a small bowl,whisk all ingredients until smooth. Once the cake has cooled drizzle glaze over cake.