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Red Velvet Pound Cake Recipe

This Red Velvet Pound Cake is a rich, buttery twist on the classic red velvet flavor I love so much. It’s soft and dense like a traditional pound cake but with that iconic deep red hue and a hint of cocoa. I use simple ingredients like butter, sugar, eggs, flour, and just enough cocoa to give it that signature flavor. A splash of buttermilk and vinegar keeps the crumb moist and tender. I usually top it with a creamy vanilla glaze or a light cream cheese drizzle for extra decadence. It’s perfect for holidays, birthdays, or just when I crave something elegant and homemade. Whether you're serving it with tea or dressing it up for a party, this cake always impresses.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert
Cuisine: American (Southern-inspired)
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 1 cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon red food coloring I prefer gel
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons vanilla extract
Optional Cream Cheese Glaze:
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tablespoons milk more if needed
  • ½ teaspoon vanilla extract

Equipment

  • Hand mixer or stand mixer
  • Mixing bowls (2 sizes)
  • 9×5-inch loaf pan
  • Parchment paper
  • Spatula​
  • Measuring cups & spoons
  • Whisk
  • Cooling rack
  • Oven

Method
 

Preheat the Oven
  1. I start by setting my oven to 325°F (160°C). Then I grease my loaf pan and line it with parchment. That always gives me clean edges and easy release.
Cream the Butter and Sugar
  1. In my mixing bowl, I beat the butter until smooth. Then I slowly add sugar and beat until light and fluffy—this takes about 4 minutes.
Add the Eggs
  1. I add the eggs one at a time, beating well after each addition. This step makes the batter creamy and rich.
Mix Dry Ingredients
  1. In another bowl, I whisk together the flour, cocoa powder, salt, and baking soda.
Combine Wet Ingredients
  1. In a measuring cup, I stir the buttermilk, food coloring, vinegar, and vanilla until smooth and bright.
Alternate Mixing
  1. I add the dry and wet ingredients to the butter mixture in turns—starting and ending with flour. I mix just until combined. Overmixing ruins the texture, so I stop once I don’t see streaks.
Pour and Bake
  1. I pour the thick batter into my loaf pan, smooth the top, and bake for about 60 to 70 minutes. I check with a toothpick—it should come out clean.
Cool It Down
  1. Once baked, I cool the cake in the pan for 10 minutes. Then I transfer it to a wire rack until fully cooled.
Glaze It (Optional)
  1. For a glaze, I mix cream cheese, powdered sugar, milk, and vanilla until silky. Then I drizzle it over the cooled cake. Sometimes I double the glaze because I just can’t resist.

Notes

Always let the cake cool completely before slicing. If I try too soon, it crumbles. I store leftovers in an airtight container at room temperature for two days—or in the fridge for up to five.