Red Velvet Cream Cheese Pound

Here’s a Red Velvet Cream Cheese Pound Cake recipe that’s moist, rich, and perfect for special occasions or just because you love red velvet! This cake combines the decadence of red velvet with the tangy richness of cream cheese for an unforgettable dessert.

🍰 Red Velvet Cream Cheese Pound Cake Recipe

Ingredients

For the Pound Cake:

1 ½ cups (340g) unsalted butter, softened
8 oz (225g) cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs, room temperature
3 cups (360g) all-purpose flour
2 tbsp cocoa powder (unsweetened)
1 tsp baking powder
½ tsp salt
1 cup (240ml) buttermilk, room temperature
2 tbsp red food coloring
1 tbsp vanilla extract
1 tsp white vinegar

Optional Cream Cheese Glaze:

4 oz (115g) cream cheese, softened
1 cup (120g) powdered sugar
1–2 tbsp milk (adjust for desired consistency)
½ tsp vanilla extract

Instructions

1. Prep

Preheat oven to 325°F (163°C).
Grease and flour a 10-inch bundt or tube pan.

2. Cream Butter, Cream Cheese & Sugar

In a large bowl, cream together the butter and cream cheese until smooth and fluffy (about 2–3 minutes).
Gradually add the sugar and beat for another 3–5 minutes until light and fluffy.

3. Add Eggs

Add eggs one at a time, beating well after each addition.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.

5. Mix Wet Ingredients

In a small bowl or cup, mix together the buttermilk, red food coloring, vanilla extract, and vinegar.

6. Combine Everything

Alternately add dry ingredients and buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

7. Bake

Pour the batter into the prepared pan and smooth the top.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

Cream Cheese Glaze (Optional)

Beat cream cheese until smooth.
Add powdered sugar, vanilla, and enough milk to reach your desired consistency.
Drizzle over the cooled cake.

✅ Tips

Ensure all ingredients are at room temperature for best mixing and texture.
Don’t overmix once you add the flour—this keeps the cake tender.
Store in the fridge for up to 5 days, or freeze slices for later.