This is the best moist and flavorful RED VELVET POUND CAKE, and it has the most amazing cream cheese frosting that will melt in your mouth!
Wow, I can’t believe it is JULY already! How on earth did that happen?? I swear just a minute ago I was wishing away the snow and rain and now we are in the middle of a very hot and dry summer! But we have been taking our munchkins to the pool regularly and spent a fun week on the Oregon Coast where it was cool weather and absolutely beautiful!
One of my favorite dessert treats is a really moist and sweet pound cake! I have made many variations over the years but I have to say that this red velvet pound cake just might be my favorite, especially when you top it with that amazingly rich cream cheese frosting! Gahhhhhh, I just can’t stop eating it.
Be sure to follow the directions for adding the eggs because if you add them too quickly you might ruin your batter. Other than that the recipe is easy peasy lemon squeezy, and you will LOVE this red velvet pound cake!
Ingredients
- ¾ cup butter softened
- ¾ cup milk or half n' half
- 1 cup granulated sugar
- 3 large eggs lightly beaten
- 4 teaspoons vanilla extract
- 1-2 teaspoons red food coloring depending on how dark you want the color
- 1 ¾ cups flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
frosting
- 3 tablespoons butter melted
- 3 cups powdered sugar
- 2 ounces cream cheese softened
- ½ teaspoon vanilla
- 4-6 tablespoons milk
Instructions
- Preheat oven to 300 degrees. Line a 9x5 inch loaf pan with aluminum foil and grease the inside.
- In a medium bowl whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl or stand mixer, cream together butter and sugar until light and fluffy.
- Slowly add the beaten eggs, a little at a time, with your mixer on low speed. If the mixture starts to curdle, add a spoonful of the flour mixture, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the vanilla and food coloring.
- Add half the milk with half of the flour, keeping the mixer on slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
- Pour mixture into your prepared loaf pan. Bake 55-65 minutes until an inserted toothpick in the center comes out clean (a few crumbs are okay, but no wet batter). Allow to cool on a wire rack.
- Prepare the frosting. In a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread on cooled cake. Slice and serve.
Notes
Nutrition
You’ll love these too!
Kat says
This looks delicious. I have not made it yet, and a bit on the fence because the Texture in the photos appears to be more “Cake-like” than Pound Cake
Aubrey Cota says
I think you’ll be pleasantly surprised! Give it a try and let us know what you think.
Imogen says
This cake is amazing, turned out super light and fluffy! i paired it with some vanilla buttercream instead of the classic cream cheese. Would 100% recommend this recipe. Most recipes use sour cream and buttermilk, and those are not typical ingredients i have around my house so i can make this recipe whenever i want without having to take a trip to the grocery store. Thanks
Aubrey Cota says
That’s so great to hear!! I love when it works out that I happen to have all the ingredients at home and don’t have to make a special trip too, some days I am just not in the mood to shop. Hope you find other recipes on our site that you like just as much!
lisa says
Red Velvet Cake was the Birthday Cake my mom always made me.. I haven’t bothered to make it too often , cuz it was mom’s cake. she baked it in heart shaped pans from the ’50’s. ( this is my 3rd birthday with out her.. miss her everyday.)
she made a special frosting. not sure what it is called.. it’s a cooked flour & milk until thickened & then butter & powdered sugar is added.. very good..
I think I will give it a try again. thanks for the recipe