This gorgeous Red Velvet Pound Cake is moist, delicious, and so simple to make!
With a tender texture, deep red color, extra chocolate chips, and a rich cream cheese frosting, this bundt cake is even better than your favorite bakery’s version.
One of the key attributes of Red Velvet Cake is it’s moist, tender, fluffy, silky texture, and in this recipe, the texture is absolutely perfect!
I developed this cake recipe to mimic the red velvet bundt cake from Nothing Bundt Cakes, and if you’ve ever had one, you’ll know that it is so, so good.
This recipe uses a very specific ratio of ingredients to get that wonderfully moist texture, without it being oily or greasy. A combination of oil and butter, plus traditional softening agents like buttermilk and vinegar create red velvet magic in the oven.
Red Velvet Cake with cream cheese frosting is a classic combination that has stood the test of time, and you’ll come back to this recipe over and over again for so many reasons! It’s perfect for any special occasion, such as Christmas, Valentine’s Day, or birthdays.
Looking for a slightly less involved red velvet dessert recipe? You have to try my Red Velvet Brownies! Or check out my recipes for red velvet whoopie pies, red velvet cream cheese cookies, and red velvet cake pops next!
Red Velvet Pound Cake Recipe Highlights
- Bakery Quality Red Velvet Bundt Cake – I already mentioned that this recipe was inspired by Nothing Bundt Cakes – and I think that my version tastes even better!
- The Best Cream Cheese Frosting – It’s not hard to make the perfect cream cheese icing for red velvet pound cake, and it makes all the difference.
- Easy to Decorate – Because we’re baking our red velvet pound cake in a Bundt cake pan, it’s already beautiful as soon as you take it out of the oven! There’s no need for fancy piping skills here, just a simple round piping tip to create the thick ribbons of icing before serving.
Need a few more recipes to bake in your Bundt Pan? Try a classic Yogurt Pound Cake, my easy cinnamon sugar Monkey Bread Recipe, a decadent Chocolate Bundt Cake with chocolate ganache, or my moist and zesty Orange Juice Cake!
Key Ingredients in Red Velvet cake
Here’s everything you need, and some details about the most important ingredients:
Complete list of ingredients and amounts can be found in the recipe card below.
- Cocoa Powder: Red velvet cake is actually a chocolate flavored cake! Blend unsweetened cocoa powder with all-purpose flour to add rich flavor.
- Baking Soda: Be sure that your baking powder is fresh so that it does its job of creating airy pockets in the cake.
- Butter and Oil: To get the texture of this cake just right, we’ll use both unsalted butter and canola oil to add the perfect amount of fat. Let your butter sit out until it’s soft before mixing up the cake batter.
- Eggs: While you’re at it, let the eggs come to room temperature as well. Cold eggs won’t incorporate as well.
- Red Food Coloring: To get the dark, rich, red color that’s expected, use a good quality gel food coloring. Liquid food coloring drops won’t give you enough pigment.
- Buttermilk and Vinegar: These acidic ingredients will react with the alkaline baking soda in the best way, helping to create the tender, fluffy texture of this red velvet cake. Regular white vinegar is perfect.
- Mini Chocolate Chips: These are optional, but a delicious way to add extra chocolate flavor! Avoid using regular-size chocolate chips here, as they are a bit too heavy and tend to sink to the bottom during baking.
- Cream Cheese: The main ingredient for the luscious frosting. Make sure that the cream cheese is fully softened to avoid any lumps.
How To Make Red Velvet Pound Cake
Tip!
Adjust the frosting if you need to! A bit of extra powdered sugar will thicken it up, while a few drops of cream will thin it.
Recipe Tips
- Prepare your Pan: It’s super important that the bundt pan is sprayed with baking spray, and that every nook, cranny, and fluted space is well coated. This is the key to easily removing your cake from a bundt pan.
- Let the Cake Cool: You don’t want to add cream cheese frosting to a warm cake, it will melt off and create a mess!
- Mix-Ins: The mini chocolate chips in the recipe are optional, so you can leave them out if you prefer. Traditionally red velvet cake is made without extra ingredients, so that the smooth texture of the cake can shine. Other lightweight add-ins can be used here, such as finely chopped white chocolate or sprinkles.
- Frosting: If you don’t want to pipe the frosting onto the cake, it will be just as delicious if you spread it on there instead. Use a small offset spatula to reach the inside of the tube.
Storing Tips
Store your red velvet pound cake in a covered container in the fridge for up to 4-5 days. You can also freeze this cake for up to 3 months, with or without the frosting.
Cream Cheese frosting can be made ahead (up to 3 days) and stored in the refrigerator until you’re ready to use it.
Recipe FAQs
Is this really a pound cake?
Traditionally, pound cake is made with a 1:1:1:1 ratio of flour, butter, sugar, and eggs. This recipe does not fit that ratio exactly, but it still has many of the characteristics of a good pound cake: It’s sturdy, moist, and buttery!
Why is it called a velvet cake?
In the Victorian era, velvet cakes were all the rage! Bakers would add things like cocoa powder, corn starch, or almond flour to cake batters in an effort to soften the proteins in the cakes, which made them smoother, with a texture similar to velvet.
Will this recipe work without buttermilk?
I know, buttermilk probably isn’t an ingredient that you keep on hand, but it’s ok, there is an easy workaround! Make a faux buttermilk by adding an extra tablespoon of vinegar to a cup of whole milk. Give it a stir and let it sit for a few minutes until it thickens up.
Better than a bakery, and made from scratch, this Red Velvet Pound Cake is definitely going to be on your “make again” list! Pin it so you can find it easily next time.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Red Velvet Pound Cake
Equipment
- Bundt Pan
- Large mixing bowl
- Electric Hand mixer or Stand mixer
Ingredients
Cake:
- 2 ¾ cups (330 g) all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cups (350 g) granulated sugar
- ½ cup (120 ml) canola or vegetable oil
- ½ cup (113 g) unsalted butter softened
- 3 large eggs at room temperatyre
- 1-2 tablespoons red food coloring
- 1 tablespoon (15 ml) pure vanilla extract
- 1 teaspoon (5 ml) distilled vinegar
- 1 cup (240 ml) buttermilk
- 1 cup (224 g) mini chocolate chips optional
Cream Cheese Frosting:
- 8 ounces (226 g) cream cheese softened
- ½ cup (113 g) unsalted butter softened
- 1 teaspoon (5 ml) pure vanilla extract
- 3 cups (390 g) powdered sugar
- 2 tablespoons (30 ml) heavy cream or milk
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
- Make the Cake: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the granulated sugar, oil, and softened butter with an electric mixer until pale and fluffy.
- Add the eggs, red food coloring, pure vanilla extract, and distilled vinegar to the butter mixture. Mix until well combined.
- Add half of the flour mixture to the wet ingredients and mix on low speed until just combined.
- Pour in half of the buttermilk and mix again. Repeat with the remaining flour mixture and buttermilk, mixing after each addition.
- Gently fold in the mini chocolate chips, ensuring even distribution.
- Spray a 12 or 10-cup bundt pan with baking spray, ensuring all areas are well-coated. Use a pastry brush if needed to reach crevices.
- Pour the batter into the prepared bundt pan and spread it evenly.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Remove the pan and allow the cake to cool completely.
- Make the Cream Cheese Frosting: In a stand mixer or with a hand mixer, beat the softened cream cheese and butter together until smooth and creamy.
- Add the pure vanilla extract and mix until combined.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
- If the frosting is too thick, add heavy cream or milk, 1 tablespoon at a time, until it reaches a smooth, spreadable consistency.
- Frost the Cake: Transfer the frosting to a piping bag fitted with a round tip.
- Pipe the frosting onto the cooled cake by starting at the outer edge of the cake and piping a thick line toward the center hole. Repeat this process all around the cake, slightly overlapping some lines as needed to create the classic look.
Notes:
- Prepare your Pan: It’s super important that the bundt pan is sprayed with baking spray, and that every nook, cranny, and fluted space is well coated. This is the key to easily removing your cake from a bundt pan.
- Let the Cake Cool: You don’t want to add cream cheese frosting to a warm cake, it will melt off and create a mess!
- Mix-Ins: The mini chocolate chips in the recipe are optional, so you can leave them out if you prefer. Traditionally red velvet cake is made without extra ingredients so that the smooth texture of the cake can shine.
- Frosting: If you don’t want to pipe the frosting onto the cake, it will be just as delicious if you spread it on there instead. Use a small offset spatula to reach the inside of the tube.
- Storage: Store your red velvet pound cake in a covered container in the fridge for up to 4-5 days. You can also freeze this cake for up to 3 months, with or without the frosting.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Dennelle Chick says
Can’t wait to try this
recipe using my new
bunt cake pan!
Little Sunny Kitchen says
Enjoy! Make sure to spray the pan really well, especially since it’s so new.