Red Velvet Pound Cake with Cream Cheese Glaze

A delectable cream cheese icing coats an extremely moist red velvet cake cooked from scratch with micro chocolate chips for added enjoyment.

This cake is simple to create and has that delicious red velvet flavor that everyone enjoys. The micro chocolate chips are optional, but they do lend a lovely chocolate taste.

This cake is ideal for the holidays, Valentine’s Day, or for that special someone who adores red velvet cake in general.

Now, I’ve chosen to name this dessert a pound cake since that’s what most people associate with a bundt cake.

Although technically a pound cake contains a pound of flour, sugar, butter, and eggs, the phrase is now used more loosely, and a cake cooked in a bundt pan that is perhaps a bit stiffer than a fluffy layer cake is often simply called a pound cake.

That’s a long way of saying it’s OK to call this a pound cake, a bundt cake, or simply a tasty cake!

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

Natural unsweetened cocoa powder (not Dutch-process cocoa): This recipe asks for a little amount of natural cocoa powder. The reason this recipe does not call for Dutch-process cocoa is because it is non-acidic, and this recipe asks for baking soda, thus the acid left in natural cocoa powder is required.

See this page for additional information on the many varieties of cocoa powders and how they are used: What kind of cocoa powder should I use?

Buttermilk: A red velvet cake normally calls for buttermilk, and this one is no exception. The buttermilk will give the cake a delicious flavor and a soft texture, but it will not make the cake taste like buttermilk, I guarantee.

Vinegar: This may seem like an odd ingredient for a cake, but it is often used in velvet cakes together with buttermilk and baking soda. All of these flavors and tangs contribute to the cake’s delicate texture.

Red food coloring: Gel food coloring is the finest sort of food coloring to use. There are various types available, and if you are really sensitive to the harsh taste of particular red food coloring, you can even obtain a no flavor red food coloring.

The liquid drops available in the baking department of your local supermarket are the worst form of food coloring to use. It’s diluted, and you’ll need a lot of it to produce any color.

Here are some options for red gel food coloring:

  • ChefMaster Liqua-gel food coloring in Red
  • Americolor Soft Gel Paste food coloring in Red
  • ChefMaster Liqua-gel food coloring in Super Red
  • Christmas Red ChefMaster Liqua-gel food coloring
  • Super Red Americolor Soft Gel Paste food coloring
  • Wilton gel food coloring in No Taste Red

Unsalted butter: Unsalted butter is required for this recipe. Unsalted butter, in my view, is ideal for baking since you can regulate the quantity of salt used. If you have any questions, please see the FAQ section.

little chocolate chips: This is an optional ingredient, but I believe it gives a delightful touch of chocolate flavor, and little chips bake up much better than full-size chocolate chips, which sink in the batter during baking.

Mixing Method Notes:

Let’s speak about the mixing process for a minute.(Exact directions are included in the recipe card below.)

The reverse creaming procedure is used to prepare this cake. That is, instead of creaming the sugar and butter together until frothy, you will coat the dry ingredients with the butter before adding the liquid.

Don’t worry, this approach is really simpler than the traditional creaming procedure, and all the information are included in the recipe card below.

Essentially, the dry ingredients go in one dish and the liquid goes in another.

Then, while mixing, gradually add in room temperature butter to the dry ingredients until all of the dry components are covered with butter and the consistency resembles sand.

Following that, add the liquid in two parts, being cautious not to overmix after the second addition.

Tips & FAQs:

What makes this a pound cake?

A pound cake traditionally contains a pound of flour, sugar, butter, and eggs, but the phrase is often used more loosely, and a cake cooked in a bundt pan that is perhaps a bit stiffer than a fluffy layer cake is frequently referred to as a pound cake.

So, technically, this isn’t the original sort of pound cake, but the original pound cakes may, in my view, come out dry, which is why people have changed the recipes and used the name more loosely throughout the years.

Is this red velvet cake just vanilla cake with red dye in it?

No, a red velvet cake often contains a little quantity of cocoa powder, which adds a subtle chocolate taste.

What does the vinegar do in this cake?

The vinegar combines with the little quantity of cocoa powder and other acidic components such as buttermilk to help make the cake moist and soft, as well as to give it a somewhat crimson tinge, which is then enhanced by the addition of red food coloring.

Why is cocoa powder added to this red velvet pound cake?

Cocoa powder combines with the other acidic ingredients to help keep this cake moist, and also adds a subtle chocolate taste that is characteristic of red velvet cake. It also adds a tinge of color to the cake, giving it a head start toward that deep red tint.

What type of cocoa powder should I use? Can I use Dutch cocoa powder?

For this recipe, use unsweetened natural cocoa powder rather than Dutch cocoa powder. The reason for this is because Dutch cocoa powder is nonacidic, and the acid is required for it to interact with the other components.

Can I substitute buttermilk in this cake?

For this cake, you should use genuine buttermilk. It makes a significant impact in the flavor, moistness, and texture of the cake.

Is the vinegar necessary?

Yes, vinegar is required for this cake, and you should use conventional white vinegar. Adding vinegar, in essence, introduces extra acids into the cake, which react with the other acidic components to give a soft cake texture.

Can I use salted butter instead of unsalted for the cake and glaze?

For the best results, use unsalted butter so you can control the quantity of salt added to the recipe. If you can’t get unsalted butter, use salted, but leave out any extra salt the recipe asks for.

Tip for butter temperature:

Allow the butter to cool to room temperature on its own. Instead of heating or microwaving it, just lay it out ahead of time and let it to gradually come to room temperature.

What type of red food coloring should I use?

Do not use the liquid variety found in the baking aisle. To obtain enough color, you’d have to use a lot of it. A strong food colour, such as gel food coloring, will be required.

They are available at craft shops and on Amazon. Chefmaster, Americolor super red, and Wilton no taste red are among of my favorites. I’ve included links to them in the post’s ingredient section.

Can I make this cake without the food coloring?

Sure! The cake will not be bright red, but it will taste delicious.

Why did my cake not turn out red?

You may have used liquid food coloring instead of gel food coloring, or you could have used insufficient food coloring.

Do I have to add the mini chocolate chips?

No, you do not need to include them. I include them because I like the little pieces of chocolate in this cake, but they are not required.

Can I add full-sized chocolate chips and not mini chips?

You can, but the full-sized chocolate chips tend to sink as the cake bakes. To aid with this, cut up the full-sized chips in a food processor before adding them to the cake mix.

Tip on cooling the cake:

Allow the cake to cool in the pan for at least 45 minutes before attempting to remove it. This cake is quite moist and will easily cling to the pan if it is still hot.

Can this recipe be used to make a layer cake?

I haven’t tried this as a layer cake, but it should work perfectly if you use two 8-inch circular cake pans. You’ll need to bake it for a shorter period of time, maybe about 40 minutes. Simply slide a toothpick into the center to verify. It should have a few wet crumbs on it.

Now, if you want a red velvet cake recipe that was particularly intended as a light and fluffy layer cake, you should check out this recipe: Red Velvet Sour Cream CakeIf preparing a layer cake, you’ll also want to use another icing instead of a glaze. This buttercream may be found here: Buttercream Cream Cheese

How do I store this cake?

This cake may be kept at room temperature for many hours if firmly covered. After that, place in the refrigerator, well wrapped, for up to 6 days.

How long will this cake last?

If stored covered and refrigerated, this cake can keep around 6 days. This cake is best served at room temperature, so remove it from the fridge and let it to come to room temperature before serving.

Can this cake be frozen?

If properly frozen, this cake should be alright. To avoid freezer burn, cover the unglazed cake in plastic wrap first, then in foil. This cake may be stored in the freezer for up to a month. To thaw, place the covered cake on the counter and let it to defrost while still wrapped (approximately 2 hours). Remove the wrappings and glaze when they have defrosted.

Supplies Used for this Cake:

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

  • ChefMaster Liqua-gel food coloring in Red, Americolor Soft Gel Paste food coloring in Red, ChefMaster Liqua-gel food coloring in Super Red, ChefMaster Liqua-gel food coloring in Christmas Red, Americolor Soft Gel Paste food coloring in Super Red, or Wilton gel food coloring in No Taste Red are all examples of red gel food coloring.
  • Bundt pan
  • Mixing bowls
  • Whisks
  • Silicone spatulas
  • Stand mixer or Hand mixer
  • Cooling rack

Ok, lets get to the recipe!

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.


Red Velvet Pound Cake with Cream Cheese Glaze

A super moist red velvet cake made from scratch with mini chocolate chips to add fun, all covered in a delicious cream cheese glaze.



Course: Dessert
Cuisine: American
Keyword: Cream Cheese Glaze, red velvet pound cake
Prep Time: 20minutes
Cook Time: 50minutes
Total Time: 1hour10minutes
Servings: 14servings
Calories: 637kcal


For the cake:

  • 2 cupsall-purpose flour
  • 2cupssugar
  • teaspoonbaking soda
  • 1 teaspoonsbaking powder
  • natural unsweetened cocoa powder (not Dutch process cocoa)
  • teaspoonsalt
  • 1 cupsbuttermilk
  • 2tablespoonsvegetable oil
  • 1teaspoonvinegar
  • 2teaspoonsvanilla extract
  • 4large eggs
  • 1 tablespoon red gel food coloring (optional: up to 2 tablespoons or 1 oz.)
  • 1 cup unsalted butter, room temperature and chopped into bits (about 2 sticks)
  • 1cupmini chocolate chips(optional)

For the glaze:

  • cupunsalted butter, room temperature (1 stick)
  • 8ozcream cheese, room temperature (1 package)
  • 3cupsconfectioners sugar
  • 3 teaspoons milk or cream (up to 4 tablespoons)
  • 1teaspoonvanilla extract


For the cake:

  • Preheat oven to 325 degrees F.
  • Grease and flour a bundt pan at least 9 inches in diameter. Make careful to thoroughly oil and flour the pan since this cake is quite moist and will stick if not properly prepared.
  • In a large mixing basin, combine the flour, sugar, baking soda, baking powder, cocoa powder, and salt. Set away the whisk.
  • In a separate basin, whisk together the buttermilk, oil, vinegar, vanilla, eggs, and food coloring. Whisk everything together well.
  • Turn the mixer to low and gradually add the butter to the dry ingredients. Mix on medium-high until all of the flour is covered with the butter and the mixture is crumbly and sand-like.
  • Pour in about half of the liquid mixture. On medium speed, mix until barely mixed. It just took approximately 30 seconds.
  • Pour in the remaining liquid mixture and mix on medium speed until fully blended. Make sure not to over-mix the batter. Mix just until everything is mixed.
  • Scrape down the sides of the basin and mix for another 10 to 15 seconds.
  • If using, mix in the small chocolate chips by hand.
  • Pour into prepared pan.
  • Bake for about 50 minutes. When a toothpick is put into the cake, it will come out with a few moist crumbs but no uncooked batter.
  • Allow the cake to cool in the pan for at least 45 minutes before turning it out onto a wire rack to cool fully before applying the glaze. Allow the cake to cool in the pan on a rack for 45 minutes before attempting to take it from the pan. The cake is extremely wet and will adhere to the pan if it is still warm.

For the glaze:

  • Mix the butter and cream cheese in a mixing bowl with an electric mixer on medium to medium high speed.
  • Mix in the confectioners’ sugar, vanilla extract, and two tablespoons of milk. Combine thoroughly.
  • If the glaze is too thick, add a teaspoon of milk at a time. If it’s too thin, it’ll run off the cake and pool at the bottom, so just add a teaspoon at a time.
  • Once the correct consistency is obtained and the cake has cooled, spoon on the glaze or drizzle it on using a piping bag or squeeze bottle.


Keep this cake covered well for several hours at room temperature, then cover well and store in the refrigerator for up to six days. This cake is best served at room temperature, so to eat leftovers, add a slice to a plate and heat in the microwave for only a few seconds to take the chill off or allow it to come closer to room temperature on its own.For a layer cake version, you’ll want to check out this recipe here: Sour Cream Red Velvet CakeNutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 637kcal | Carbohydrates: 85g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 234mg | Potassium: 180mg | Fiber: 2g | Sugar: 64g | Vitamin A: 970IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
  • Sour Cream Red Velvet Cake
  • Chocolate Chip Red Velvet Buttercream
  • Red Velvet Oreo Poke Cake
  • Cream Cheese Buttercream


Do you let cake cool before glaze?

Should I allow my cake to cool before coating it? Yes. Always allow your baked items to cool fully before glazing or frosting them. The glaze will just melt off your cake or muffins if they are too heated.

Why does red velvet go with cream cheese?

The tangy sweetness of the cream cheese frosting complements the touch of sour tanginess in the red velvet cake wonderfully. Red velvet cake may either be topped with traditional vanilla icing or decadent chocolate frosting.

How does Paula Deen make a pound cake?

2 teaspoon baking powder.3 teaspoon salt.
3 cups granulated sugar.
2 sticks softened butter.
3 cups cake flour (you’ll be sorry if you use normal flour).
8 oz. heavy whipping cream (at room temperature).
6 eggs at room temperature.
1 teaspoon vanilla extract.

How do you keep pound cake moist?

A pound cake should be stored at room temperature with an airtight cover. Refrigerating a pound cake increases its shelf life, but it also distorts its fresh texture and taste. At room temperature, a typical pound cake will stay fresh and tasty for around 4-5 days.

Do you refrigerate cake with glaze?

Refrigerate any cake with egg or egg white icing, whipped cream frosting, or any form of filling – whether whipped cream, custard, fruit, or mousse. Refrigerating a cake does not harm it, but it does dry it out.

Do you put icing on a cake when it’s hot or cold?

Cool Cakes Make Decorating Easier

One of the primary reasons for waiting for your cake to cool is that cakes are still quite delicate while hot, and spreading the icing would almost certainly result in breaking and a lot of crumbs, ruining your flawless finish.

How do you moisten dry red velvet cake?

Soak the cake in milk.

One of the greatest methods to moisten a dry cake is to soak it in milk.

Which frosting goes well with red velvet cake?

What icing matches with red velvet cake? Cream cheese and ermine frosting are the greatest frostings for red velvet cake. These frostings are the “classic” choices for this style of cake, with a light texture and delectable taste that isn’t too sugary.

What makes red velvet cake so good?

The cake’s crimson hue is caused by a chemical reaction between chocolate and acid. Natural chocolate has a high acidity that complements the baking soda and buttermilk. The cocoa gives the cake a velvety texture as well as a lovely chocolate taste.

What is Elvis Presley pound cake?

According to the Sterns, Elvis’ pound cake was cooked by his boyhood friend Janelle McComb. And she delivered the recipe to the Sterns on the tenth anniversary of The King’s death, in 1987. “Every year at Christmas, McComb would bake two loaves and bring them to Graceland,” the Sterns write.

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