RecipesSoul Food

Red Velvet Pound Cake

Red velvet pound cake with a classic tangy, lightly chocolate flavor and tender crumb!”
 CourseDessert, pound cake
 CuisineAmerican, southern
 Keywordbuttermilk, chocolate, cream cheese, pound cake, red velvet, vinegar
 Prep Time20minutes 
 Cook Time1hour  25minutes 
 Servings10 people


  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  •  cups unsalted butter (3 sticks) softened
  • 3 cups granulated sugar
  • 6 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup prepared hot coffee (plain)
  • 1/2 cup buttermilk
  • 1 teaspoon distilled white vinegar
  • 1 oz red food coloring


  • 1 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 1/4 cup milk (may need more or less)
  • 1/4 teaspoon vanilla extract
  • salt pinch
  • chopped pecans or walnuts garnish


  • Preheat oven to 325 F. Grease and flour a bundt pan. Set aside.
  • In a large bowl whisk/ sift flour, baking powder, salt, and cocoa powder. Set aside.
  • In a large bowl, on low speed, cream together butter and sugar.
  • Mix in eggs one at a time.
  • Mix in vanilla extract, sour cream, and coffee. (Batter will look weird, don’t be alarmed)
  • In a separate bowl stir together buttermilk, vinegar and food coloring.
  • Add dry ingredients to the sugar mixture, alternating with the buttermilk mixture until the batter is light, fluffy and well combined.
  • Spoon batter into prepared pan and give it a few shakes to release any air bubbles.
  • Bake for 70-80 minutes. Check on it at the 1 hour mark and then check it every 5 minutes after that to prevent over baking. (Cake should have moist crumbs clinging to the toothpick inserted in the center when done. This will result in a moist cake since the cake will continue to cook as it cools)
  • Remove from oven and place on a cooling rack to finish cooling.
  • When the pan is cool enough to touch, gently remove cake from pan and place on a cooling rack to finish cooling completely. (Trim off the bottom of cake so that it sits flat if desired)
  • Mix together glaze ingredients until silky.
  • Drizzle all of the glaze over the cake and top with nuts.
  • Let glaze firm up before slicing.


This cake has a delicate crumb. Be very careful not to over-bake.
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