There’s something magical about pulling a deep red velvet pound cake from the oven—the way the rich cocoa scent fills the kitchen, the promise of that first moist, velvety bite. I’ll never forget the first time I made this cake for my daughter’s birthday. Her eyes lit up when she saw that vibrant red crumb peeking through the cream cheese frosting. Now, it’s our family’s go-to celebration cake, and I’m thrilled to share the recipe with you. Trust me, once you taste this tender, buttery red velvet pound cake, you’ll understand why it’s so special.

Why You’ll Love This Red Velvet Pound Cake

This isn’t just any red velvet cake – it’s a pound cake with all the rich flavor and moist texture you crave, but with that signature dense-yet-tender crumb that makes pound cakes so special. Here’s why it’s become my family’s favorite:

The perfect balance of cocoa and vanilla flavors
Moist, velvety texture that stays fresh for days
Simple ingredients you probably already have
Stunning red color that makes any occasion feel special

Perfect Texture Every Time

What makes this red velvet pound cake stand out is that perfect pound cake texture – dense enough to hold its shape, but tender enough to melt in your mouth. The secret? Creaming the butter and sugar just right, and that magical combination of buttermilk and vinegar that keeps it moist without being heavy.

Simple Ingredients, Stunning Results

Don’t let the vibrant color fool you – this cake uses basic pantry staples. The food coloring gives it that signature look, but the real magic happens with everyday ingredients like butter, eggs, and cocoa. It’s proof that simple can be spectacular!

Red Velvet Pound Cake Ingredients

Gather these simple ingredients – I promise you won’t need anything fancy! Just make sure everything’s at room temperature before you start (trust me, it makes all the difference). Here’s what you’ll need:

2 1/2 cups all-purpose flour – spooned and leveled, not packed
1 1/2 cups granulated sugar – the perfect amount for sweetness without being overpowering
1 cup unsalted butter, softened – this means you should be able to press your finger into it easily
4 large eggs – yes, they must be large, and room temperature is key!
1/2 cup buttermilk – if you don’t have any, see my easy substitution tips later
1 tsp vanilla extract – pure extract, not imitation, for the best flavor
1 tbsp cocoa powder – packed lightly into the measuring spoon
1 tsp baking soda – make sure it’s fresh for maximum rise
1 tsp vinegar – plain white vinegar works perfectly
1 oz red food coloring – I prefer liquid over gel for this recipe
1/2 tsp salt – just enough to balance all the flavors

See? Nothing too crazy! Just good, simple ingredients that come together to make something truly special. Now let’s get baking!

How to Make Red Velvet Pound Cake

Okay, let’s get to the fun part – making this gorgeous cake! I’ve made this recipe dozens of times, and I’ve learned all the little tricks to get it just right. Follow these steps carefully, and you’ll have a perfect red velvet pound cake that’ll make you look like a baking pro!

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your favorite mixing bowl (I always use my grandma’s old yellow one – it just feels right). Here’s how we’ll build that beautiful batter:

Cream the butter and sugar until light and fluffy – this should take about 3-4 minutes with a hand mixer. Don’t rush this step! You’ll know it’s ready when the mixture looks almost white and forms soft peaks.
Add eggs one at a time, mixing well after each addition. I crack mine into a small bowl first to avoid any shell surprises. The batter might look a bit curdled after adding eggs – that’s totally normal!
Mix in the vanilla, food coloring, and vinegar. Warning: this is when things get messy! The red color will splatter, so maybe wear an apron you don’t love too much. Mix until you get that gorgeous, even red color.
Whisk together the dry ingredients in a separate bowl – flour, cocoa, baking soda, and salt. I like to sift them together to prevent any cocoa lumps.
Alternate adding dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix just until combined after each addition – overmixing is the enemy of tender pound cake!

Baking and Testing Doneness

Now for the hardest part – waiting while it bakes! Here’s how to make sure it comes out perfect:

Pour the batter into your prepared loaf pan (I grease mine with butter and dust with flour, but you could use baking spray). Smooth the top with a spatula.
Bake for 50-60 minutes in the center of your oven. Resist the urge to open the door too early! At about 45 minutes, start checking for doneness.
Test with a toothpick – it should come out with just a few moist crumbs, not wet batter. The top should spring back when lightly pressed, and the edges will have pulled slightly away from the pan.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. I know it’s tempting, but don’t slice it warm – it needs time to set properly!

See? Not too complicated, right? Just take your time with each step, and you’ll be rewarded with the most beautiful, delicious red velvet pound cake you’ve ever tasted!

Tips for the Best Red Velvet Pound Cake

After making this cake more times than I can count, I’ve learned all the little secrets that take it from good to absolutely incredible. Here are my hard-earned tips for red velvet pound cake perfection:

Room temperature is non-negotiable – I take my butter and eggs out at least an hour before baking. Cold ingredients just don’t incorporate properly, and you’ll end up with a dense cake.
Watch that oven like a hawk – Pound cakes continue cooking from residual heat, so pull yours out when the toothpick shows a few moist crumbs. Overbaking is the quickest way to dry it out!
Wrap it tight for storage – Once cooled, I wrap mine in plastic wrap first, then foil. It stays moist at room temperature for 3 days this way, or you can freeze it for up to 2 months.
Slice with a warm knife – For picture-perfect slices, run your knife under hot water and dry it between cuts. The heat helps glide through that tender crumb cleanly.
The color deepens overnight – Don’t worry if your cake looks bright red fresh from the oven. The color mellows to that classic deep red velvet hue after a few hours.

Trust me, these small tweaks make all the difference between an okay cake and one that’ll have everyone begging for the recipe!

Ingredient Substitutions & Notes

Don’t panic if you’re missing an ingredient – I’ve tested plenty of swaps over the years! Here are my tried-and-true substitutions that still give you that perfect red velvet pound cake:

No buttermilk? Make your own by adding 1/2 tbsp vinegar or lemon juice to 1/2 cup milk and letting it sit for 5 minutes. Greek yogurt thinned with milk works too!
Out of food coloring? Try beet powder (about 2 tbsp) for a natural option. The color won’t be as vibrant, but the flavor’s lovely.
Vinegar alternatives: Apple cider vinegar works just as well as white vinegar in this recipe.
Butter swap: In a pinch, you can use high-quality margarine, but real butter gives the best flavor and texture.

Remember – some substitutions might slightly change the texture or color, but the cake will still be delicious!

Serving and Storing Red Velvet Pound Cake

Oh, the joy of slicing into this beauty! I love serving my red velvet pound cake slightly warm with a generous dollop of cream cheese frosting – the tangy sweetness plays off the cake’s rich cocoa flavor perfectly. For extra decadence, toast slices lightly and top with vanilla ice cream. Trust me, it’s heavenly!

Store leftovers (if you have any!) wrapped tightly at room temperature for up to 3 days, or freeze slices for 2 months. To refresh day-old cake, pop it in the microwave for 10 seconds – just enough to bring back that freshly-baked magic.

Red Velvet Pound Cake Nutritional Information

Now, let’s be real – we’re not eating red velvet pound cake because it’s a health food! But I know some folks like to keep track, so here’s the nutritional breakdown per slice (based on cutting the loaf into 10 generous portions). Remember, these are estimates – your exact numbers might vary slightly depending on specific ingredients.

Calories: 320 – totally worth every delicious one!
Fat: 16g (9g saturated) – that rich butter makes it so good
Carbs: 40g – mostly from that perfect sugar-flour balance
Sugar: 25g – but it’s balanced by the cocoa’s bitterness
Protein: 4g – thank those eggs for structure
Sodium: 180mg – just enough salt to enhance the flavors

If you’re watching your intake, you can slice thinner pieces (though I don’t know why you’d want to!). The nutrition doesn’t include any frosting – but let’s be honest, a little cream cheese frosting never hurt anyone!

Red Velvet Pound Cake FAQs

Over the years, I’ve gotten so many questions about this beloved red velvet pound cake – and I love helping bakers get it just right! Here are the answers to the most common things people ask me:

Why do you use vinegar in red velvet pound cake?
That little teaspoon of vinegar works magic! It reacts with the baking soda to give the cake a beautiful rise, and it helps tenderize the crumb. Plus, it balances the sweetness perfectly – don’t worry, you won’t taste it at all in the final cake!

Can I freeze this red velvet pound cake?
Absolutely! In fact, I often make an extra loaf just for freezing. Let it cool completely, then wrap tightly in plastic wrap followed by foil. It’ll keep beautifully for 2-3 months. Thaw overnight at room temperature – it’ll taste just-baked!

My cake isn’t as red as I expected – what happened?
Oh, I’ve been there! A few things can affect the color: old food coloring (it does lose potency over time), not mixing it thoroughly into the batter, or oven temperature being too high. Next time, try adding the food coloring right with the wet ingredients and mixing extra well.

Can I make this into cupcakes instead?
You bet! Fill lined muffin cups about 2/3 full and bake at 350°F for 18-22 minutes. They’re adorable with a little swirl of cream cheese frosting – perfect for parties! The recipe makes about 18 standard cupcakes.

Why is my pound cake dense instead of light and tender?
This usually happens from overmixing the batter or using cold ingredients. Remember to mix just until combined after adding the flour, and make sure everything’s at room temperature before starting. And don’t skip creaming the butter and sugar – that’s key for airy texture!

Leave a Review or Share Your Creation

Nothing makes me happier than seeing your red velvet pound cake creations come to life! Whether it turned out perfectly or you put your own spin on it, I’d love to hear about your baking adventure. Drop a comment below telling me:

What special occasion you made it for (or if you just treated yourself – no judgment here!)
Any clever twists you added (I once saw someone swirl in raspberry jam – genius!)
How your family or friends reacted when they took that first bite

And if you snapped a photo of your beautiful cake, please share it with me! There’s something magical about seeing all those ruby-red slices lined up on a plate. Your feedback helps me create even better recipes, and your success stories inspire other bakers to give this recipe a try. Happy baking, my friends – can’t wait to hear about your red velvet triumphs!

Irresistible Red Velvet Pound Cake Recipe You’ll Crave

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Author: flavorcheap_firstpin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10 servings)
Diet: Vegetarian

Print Recipe

Description

A rich and moist red velvet pound cake with a tender crumb and a hint of cocoa.

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1/2 cup buttermilk
1 tsp vanilla extract
1 tbsp cocoa powder
1 tsp baking soda
1 tsp vinegar
1 oz red food coloring
1/2 tsp salt

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Mix in vanilla, food coloring, and vinegar.
In a separate bowl, whisk flour, cocoa, baking soda, and salt.
Alternately add dry ingredients and buttermilk to the batter.
Pour batter into the prepared pan and bake for 50-60 minutes.
Let cool before slicing.

Notes

Use room-temperature ingredients for best results.
Check doneness with a toothpick—it should come out clean.
Store in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American