Red Velvet Bundt Cake

Moist, tender Red Velvet Cake made in pound cake form topped with delicious cream cheese icing and chopped pecans.

Red Velvet Cake is one of those desserts that are great for the holidays but are great for year-round. The cake is traditionally made in layers, but in keeping with the theme of this website, we created this recipe in pound cake form. So let's get into this recipe so I can show you how it's done!

More recipes ---> Chocolate Covered Strawberries, Deliciously Creamy Fruit Dip, Frozen Strawberry Cranberry Daiquiri, Homemade Cheesecake, Strawberry Shortcake Pound Cake, Red Velvet Cheesecake Brownies

Ingredients needed for the Pound Cake:

For the cake:

• All-purpose flour
• Granulated sugar
• Unsalted butter - room temperature
• Vegetable oil
• Buttermilk- room temperature
• Eggs- room temperature
• Unsweetened cocoa powder
• Baking powder
• Salt
• White vinegar
• Red food coloring
• Vanilla

(Note: The full ingredient list is provided in the recipe card below.)

For the icing:

• Cream cheese - room temperature
• Whole milk - room temperature
• Powdered sugar
• Vanilla extract

Steps to make the recipe:

To make the 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 well 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 the hell out of 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. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)

Allow the cake to cool for approximately 20 minutes before removing it from the pan to complete the cooling process.

To make the icing:

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. (If you start mixing the ingredients too fast, the powdered sugar is going to go everywhere and cause a big mess).

Slowly add in the milk until your desired texture is formed. More milk may be added to reach your desired consistency.

Add the icing to your cake as desired. If using pecans, add them on top of the cake. Allow the icing to set then serve.

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

What Is A Pound Cake?

A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.

Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix 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. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently asked questions:

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