This moist Red Velvet Pound Cake has a rich, velvety crumb and classic red velvet flavor, finished with a creamy homemade cream cheese glaze.
If you love the rich flavor and stunning color of red velvet cake, this Red Velvet Bundt Cake will be your new go-to dessert. Moist, velvety, and topped with a creamy glaze, this cake is perfect for holidays, birthdays, or Valentine's Day - really all year-round.
Unlike layer cakes that can feel intimidating, this bundt version is simple to prepare yet still looks beautiful right out of the pan. In this post, I'll share step-by-step instructions, video, and tips to keep your cake moist.
Video Tutorial
Why You'll Love This Red Velvet Pound Cake
There are so many things I love about this recipe!
Moist and tender. A combination of butter, vegetable oil, and buttermilk helps give this cake a soft, moist texture.
Classic red velvet flavor. Cocoa powder, buttermilk, and vinegar create the subtle chocolate and tangy flavor that makes red velvet unique.
No layers required. You get a beautiful presentation without stacking, filling, and frosting a layer cake.
Cream cheese glaze. The sweet and tangy glaze is the perfect complement to the red velvet flavor.
Great for special occasions. That gorgeous red color makes this cake especially beautiful for Christmas and Valentine's Day, but also great to enjoy all year long!
What Does Red Velvet Cake Taste Like?
Red velvet isn't simply a chocolate cake with red food coloring.
It contains cocoa powder, but not nearly as much as you'd typically find in a chocolate cake. Buttermilk and vinegar also contribute a slight tang that helps create red velvet's distinctive flavor.
The result is a cake with a mild cocoa flavor and tender, velvety texture that pairs perfectly with cream cheese icing or glaze.
Recommended tools and equipment:
- Bundt Pan (A 12 c bundt pan is needed for this recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- White vinegar
- Red food coloring
Ingredients You'll Need
- All-purpose flour - the base for structure.
- Cocoa powder - just enough for that signature red velvet flavor.
- Buttermilk - keeps the cake moist and tender.
- Vinegar - reacts with cocoa for that classic red velvet tang.
- Oil + butter - the perfect mix for flavor and moisture.
- Red food coloring - gives the cake its vibrant color.
- Cream cheese glaze ingredients - cream cheese, powdered sugar, milk, vanilla, and optional pecans.
Why Does Red Velvet Cake Need Vinegar?
I know-vinegar sounds like a strange ingredient to put in a cake! 😂 But it has a purpose.
Vinegar works with the other ingredients in red velvet cake to contribute to its signature tang and tender texture. You won't taste vinegar in the finished cake.
I've actually written an entire guide explaining why red velvet cakes need vinegar if you'd like to learn more about what it does in your cake.
Variations
- Red Velvet Pound Cake with the addition of chocolate chips.
- Red Velvet Pound Cake with Oreos.
- Instead of Red Velvet Pound Cake, use a different color food coloring and make it a blue or even a pink velvet.
Tips for making the BEST Red Velvet Pound Cake
Room Temperature Ingredients Are Key - Butter, cream cheese, and eggs should all be at room temperature to ensure smooth mixing.
Preparing the Bundt Pan - Grease thoroughly with baking spray that contains flour, or use butter and flour. Grease all areas, including the center and ridges.
Properly measure your ingredients - Always measure each ingredient to make sure you have the accurate amount of each ingredient for the recipe.
Properly cream the butter and sugar together - Blend the ingredients together for approximately five minutes or until light and fluffy.
Don't overmix or under mix your batter - Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended.
Whip it like Butter Pro tip: You can cream butter and sugar at a higher speed, but once that step is done, lower the mixer to speed 1 or 2 to blend in the remaining ingredients. Mixing slowly prevents overmixing, which keeps your pound cake soft and tender.
How to Keep Red Velvet Pound Cake Moist
There are several things you can do to keep your cake moist:
Measure your ingredients accurately, avoid overmixing after adding the flour, and don't overbake the cake.
This particular recipe also uses butter, vegetable oil, and buttermilk, which contribute richness and moisture to the finished cake.
Once the cake has cooled, keep it stored airtight for optimal freshness and moisture.
How to Store Red Velvet Bundt Cake
Store the glazed Red Velvet Pound Cake in an airtight container in the refrigerator. For the best texture, allow individual slices to sit at room temperature briefly before serving.
Can You Freeze Red Velvet Pound Cake?
Yes!
For best results, I prefer freezing pound cake before adding the cream cheese glaze.
Once the cake has completely cooled, freeze for up to 3 months.
Thaw the cake before glazing and serving.
Moist Red Velvet Bundt Cake with Cream Cheese Glaze recipe
Ingredients
- For the cake:
- 2 ½ c all-purpose flour
- 2 c granulated sugar
- 1 c (2 sticks) of unsalted butter- room temperature
- ¼ c vegetable oil
- 1 c buttermilk- room temperature
- 3 large eggs- room temperature
- 1 teaspoon baking powder
- ¼ c cocoa powder
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 2 tsps red liquid food coloring
- 2 tsps vanilla
- To make the Glaze:
- 4 oz cream cheese - room temperature
- 2 ½ c powdered sugar
- 1 teaspoon vanilla
- 2 tbsps whole milk - room temperature
- chopped pecans
Instructions
- To make the Pound Cake:
- Preheat your oven to 350 degrees. Using a hand or stand mixer, begin creaming the butter and slowly add the sugar to the butter. Mix until light and fluffy (approximately 5 minutes).
- Then add the vegetable oil and mix until combined.
- Mix in the vanilla extract.
- Then add the eggs one at a time, mixing until combined after each addition.
- Add the cocoa powder to the batter and mix until combined.
- Next, add the food coloring and mix until combined.
- Combine the flour, salt, and baking powder. Add the flour mixture to the bowl, alternating with the buttermilk, beginning and ending with the flour mixture.
- Lastly add the vinegar to the batter and mix until combined.
- Spray your 12-cup bundt pan with baking spray and then pour the batter into the pan spreading evenly.
- Bake the cake for approximately one hour. The cake is done when the toothpick comes out clean/with moist crumbs.
- Allow the cake to cool for approximately 10 minutes before removing it from the pan to complete the cooling process.
- To make the Glaze:
- Using a hand or stand mixer, blend the cream cheese, vanilla, and powdered sugar together until a smooth texture is formed. Start slowly and increase the speed as the ingredients begin to combine.
- Slowly add in the milk until your desired texture is formed. More milk may be added to reach your desired consistency.
- Add the glaze to your cooled cake as desired. If using pecans, add them on top of the cake. Allow the glaze to set then serve.
Video
Nutrition
Frequently asked questions:
Is a Red Velvet Cake a chocolate cake?
To put it short, no. The cake does not use the typical amount of cocoa powder included in a chocolate cake.
Why is it called a Red Velvet Cake?
It was given the name due to the red food coloring and because of its smooth and velvety texture.
Why is vinegar added to the cake?
The vinegar is used to maintain the red color of the cake and its vibrance.
How do I keep my pound cake moist?
Measure your flour correctly (spoon & level), don't overbake, and avoid overmixing the batter. The combination of oil, butter, and buttermilk also helps lock in moisture.
Can I make this cake without red food coloring?
Yes! The flavor will be the same, but the cake will be a natural cocoa-brown shade. For a more natural tint, you can experiment with beet powder or red gel coloring for stronger results.
Can I use gel food coloring?
Yes. Gel food coloring is more concentrated than liquid coloring, so you generally need less of it to achieve a vibrant color. Because the concentration varies by brand, add it gradually until you reach the color you want. Read more in my article here.
Why did my Red Velvet Pound Cake stick to the pan?
The pan may not have been coated thoroughly enough before adding the batter. Bundt pans have lots of grooves and crevices, so make sure every surface is properly covered with baking spray containing flour.
Why is my Red Velvet Bundt Cake dry?
Overbaking and adding too much flour are two common causes. Measure your flour accurately and begin checking the cake as it approaches the recommended baking time. A few moist crumbs on your tester are okay.
Why did my Pound Cake sink?
Several things can cause a cake to sink, including underbaking, inaccurate oven temperature, improper mixing, or too much air in the batter.
Read more in my article, What Causes a Pound Cake to Fall?
More Pound Cakes You'll Love
Want to try this cake Mile High style? Try my Mile High Red Velvet Pound Cake recipe
Red Velvet Eggnog Pound Cake - with a festive twist-just a touch of eggnog for a rich, unique flavor. This tall, tender holiday cake delivers classic red velvet goodness with a creamy, seasonal finish.
Chocolate Chip Pound Cake - loaded with chocolate chips and topped with homemade chocolate ganache for a rich, buttery dessert.
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