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–+ servings
a slice of red velvet bundt cake with chocolate chips and frosting lifted away from the whole cake.
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Red Velvet Pound Cake

Moist, delicious, and simple to make, this Red Velvet Pound Cake with cream cheese frosting is a classic dessert that will wow a crowd.
Author Diana
Servings 12 slices
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

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

Serving: 1slice | Calories: 728kcal | Carbohydrates: 94g | Protein: 7g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 397mg | Potassium: 127mg | Fiber: 2g | Sugar: 70g | Vitamin A: 861IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/red-velvet-pound-cake/