Mile High 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.

If you love a classic red velvet, this Mile High Red Velvet Pound Cake is about to steal your heart. It has all the richness and velvety texture you expect, but with a subtle splash of eggnog that brings a cozy, holiday warmth you can taste in every bite. The color is stunning, the crumb is tender, and the flavor has that little something extra that makes folks stop mid-slice and ask, "What did you put in this?" It's the kind of cake that feels special the moment you set it on the table-tall, beautiful, and ready to impress.

Video Tutorial

What Makes this pound cake a show stopper?

Tall, Fluffy Layers - True to its "mile high" name, this pound cake rises beautifully, giving you thick, tender slices that are as impressive as they are delicious.

Festive Flavor Twist - Classic red velvet gets a holiday upgrade with a hint of creamy eggnog, adding a unique, cozy flavor that will wow any crowd.

Rich, Buttery Moistness - Each bite melts in your mouth, thanks to the perfect balance of butter, cream cheese, and cake flour, making it irresistibly decadent.

Image of Mile High Red Velvet Eggnog Pound Cake

Tips before you start

Use room temperature ingredients. This helps the butter, cream cheese, and eggs blend smoothly, creating a creamy, even batter for that perfect pound cake texture.

Cream the butter, cream cheese, and sugar well. Creaming until light and fluffy gives the cake structure and helps it rise beautifully.

Measure flour carefully. Spoon the flour into your measuring cup and level it off with a knife to avoid an overly dense or dry pound cake.

Avoid overmixing. Once you add the flour, mix just until combined to keep the cake tender.

Let it cool before glazing. Make sure the cake is completely cool before pouring the caramel glaze on top so it sets beautifully without soaking into the cake.

Take your time making the caramel. It's easier than you think and gives the glaze a deep, buttery flavor you can't get from store-bought. Make sure to properly combine your butter and brown sugar before adding any other ingredients.

This recipe calls for a 18 cup Bundt Pan.

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Mile High Red Velvet Pound Cake

Mile High Red Velvet 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.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: mile high pound cake, pound cake, pound cake recipe

Prep Time: 15

Cook Time: 1 30

Servings: people

Author: Ashley Frederick

Ingredients

Pound Cake Ingredients:
4 c All-purpose flour
4 c Granulated sugar
2 c Unsalted butter - room temperature
10 Large eggs - room temperature
1 ¼ c Eggnog - room temperature
½ c Cocoa
2 tsps Vanilla
½ teaspoon Nutmeg Optional
½ tbps Red Gel Food coloring
Glaze Ingredients:
2 c Powdered sugar
½ - 1 c Eggnog - room temperature
1 tablespoon Unsalted butter - softened
1 teaspoon Vanilla extract
Chopped Pecans - optional

Instructions

Pound Cake Instructions:
Preheat your oven to 325 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).
Mix in the vanilla extract.
Add the eggs one at a time until combined.
Add the cocoa powder to the batter and mix until combined.
Next, add the food coloring and mix until combined.
Add the flour to the bowl, alternating with the eggnog, beginning and ending with the flour.
Spray your 18-cup bundt pan with baking spray and then pour the batter into the pan spreading evenly. Bake the cake for approximately 1 hour and 30 minutes or longer if needed. (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 10-15 minutes before removing it from the pan to complete the cooling process. Allow it to cool completely before the glaze.
Glaze Instructions:
Using a hand or stand mixer, blend the powdered sugar, butter and vanilla Slowly add in the eggnog until your desired texture is formed. More eggnog may be added to reach your desired consistency.
Top with pecans if you like. Allow the glaze to set, then serve and enjoy.

Video

Frequently Asked Questions

Can I omit the eggnog or substitute it?

You can replace eggnog with whole milk or cream, but you'll lose the festive, subtle holiday flavor that makes this cake unique.

How do I get the cake to rise "mile-high"?

Make sure your ingredients are at room temperature, don't overmix, and fold the batter gently. Accurate oven temperature and proper pan preparation are also key.

Can I add mix-ins like chocolate chips or nuts?

Yes, but fold them in gently at the end. Too many additions may affect the rise and texture slightly.

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