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
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
- Pound Cake
- 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.
- Filling
- In a small bowl, whisk all ingredients until smooth using amixer on a medium setting.
- Glaze
- In a small bowl,whisk all ingredients until smooth. Once the cake has cooled drizzle glaze over cake.
68 Comments
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.
Thank you. Let me know when you do I’ll love to make it.
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.
I use beet juice. It does not change the flavor.
Thanks for the substitution suggestion.
I don’t see the part on when to add the red food coloring.
Once you have alternated between flour and buttermilk. Gently fold in the red food coloring.
What a beautiful cake! That would brighten up any day!
Thanks Kathy 🙂
Anything red velvet, I’m in!!
Me too. It is just something about Red Velvet!
Love that color. We don’t really do red velvet cake where I come from but I might have to try this.
You should try it and let me know how it goes!
So i have to use cocoa because I don’t like the chocolate taste in my red velvet
Let me know how it goes.
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!!!!!!!!!
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.
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!
Hey! I wouldn’t recommend waiting. If you do try it come back and let us know how it goes. Thanks.
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.
Thank you for letting me know the print-friendly button was not working.
I am planning on making this soon and was wondering at what point I would add the food coloring?
Hello, once you have your batter made add the food coloring by folding it in.
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.
Thanks for finally writing about >Red Velvet
Pound Cake – Domestic Dee <Loved it!
This cake is the BOMB!!! Thanks for the recipe.
Anytime! Thanks for stopping by.
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.
Glad you enjoyed it. Let me know how your adjustments go.
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
Let me know how everything does. Thank you for stopping by.
I made 2 of these cakes yesterday OMG They loved them i only got one piece amazing recipe
I am so happy you tried this recipe and family enjoyed it. Happy holidays!
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Yes, you may need to add a little more seasonings for flavor.
I’m about to attempt to make your cake but would I be able to without put the cream inside of the cake?
Yes.
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?
Yes, you can omit the cream cheese.
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.
Thanks. I have updated the recipe.
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?
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.
I just know this recipe will make a delicious Red Velvet Pound cake, based on my own regular Red Velvet layer cake! I’m planning on making this at Christmas this year but I have one question. On the cream cheese filling…do you think it would be okay to double that?? I just know we would just love more filling, but would really appreciate your opinion. Thank you hon!!
I have not tested doubling the filling. I do know that it would need to be baked longer if you do. Maybe do a cream cheese icing as the glaze.
Can the Cocoa powder be left out?
Yes, if you prefer.
I love pound cake! This one sounds great and I wish I had a piece right now with my coffee after seeing that cream cheese in there!
Nothing like a piece of cake and coffee. The perfect combo!
This looks like the perfect dessert for this weekend!
It really is! Thank you.
This cake look so delicious and moist!!!!
Thank you!
Oh wow, what a beautiful cake. Looks amazing. I will definitely put this on my list to make it. I bet my family would enjoy this very much.
Sounds great! Make sure you let me know how it turns out for your family.
This was so light and fluffy! It had so much flavor and the color of the cake came out amazing.
So glad it worked out great for you!
Hi Dionne, I’m trying your red velvet cake recipe for the first time. I like that you have a cream cheese filling. I’m going to post a pic when it’s completed. I love the rich red color!
Thank you. Let me know how everything goes.
I absolutely love this recipe it was easy to make and was delicious. Gurrrlllll I made this for a birthday cake for my goddaughter’s son. I’ll definitely make again
I’m so glad it turned out great for you!
I absolutely love this recipe it was easy to make and was delicious. Gurrrlllll I made this for a birthday cake for my goddaughter’s son. I’ll definitely make again for my family! Thank you for sharing
Made this in 9×13 pan for an armadillo cake and it was freaking amazing! Thank you for the recipe!!! The ad in the middle of the page is super annoying though.
Thank you and thank you for letting me know about that ad. I will have it fixed. Take care.
my son-in-love thought this was the best red velvet cake ever tasted. I used only 1 tbsp of cocoa
Thank you glad to hear he enjoyed the cake.
Hello I know I’m new to this community but I had a question I am having a problem with my cakes 😩 the top is getting to brown and it gets crust and falls apart sometimes I saw some recommendations that say to create a foil tent over it if I am having that problem but the way my grandma taught me I didn’t need that any suggestions? I think I’m having a problem trimming the butter in the sugar. Sometimes it takes me longer than five minutes and I think I’m creating too much air. Please please please help me I would like for the top of my cake to not be all Crusty and hard. Try in your recipe first thing in the morning. I’m hoping to get a response by then. Thank you.
Yes, you can use a tent. I recommend getting an oven thermometer because a lot of times ovens are off. I hope this helps. Take care.