09 Feb Red Velvet Pound Cake
Fall in love with this perfectly moist red velvet pound cake with a cream cheese glaze! With its signature red color and the subtle chocolate flavor, this pound cake is easy to make and irresistibly delicious!
If you love the flavor of red velvet then you’re going to love me! I have so many red velvet desserts that I can’t wait for you to try. My favorites are red velvet brownies, these delicious cupcakes, and this red velvet cheesecake is to die for!
Red Velvet Pound Cake
Talk about a rich and decadent cake, this red velvet pound cake is the perfect treat! The boxed cake mix makes this recipe extremely easy, and the pudding powder is the secret weapon. The pudding mix gives it an added lift and results in a super sweet and moist cake. There’s a reason they call it red velvet because of its vibrant red color and velvety texture. Everyone knows a pound cake is rich in flavor and dense in texture. And this red velvet pound cake is all of that and MORE! One bite into this indulgent cake with the cream cheese glaze on top, and you’ll be in heaven.
This red velvet pound cake is going to become your favorite pound cake recipe. Especially for holidays and special occasions. For more holiday-inspired desserts try these sugar cookie bars or these darling cookies. They are sure to be a hit at your next big event because they are SO tasty!
Ingredients for Red Velvet Pound Cake
This red velvet pound cake recipe uses a boxed cake mix and that’s the best part. It makes the recipe super easy! And you’ll love the cream cheese glaze that takes this cake over the top. Check out the recipe card at the bottom of the post for exact measurements.
Pound Cake
- Eggs: 4 large eggs create a moist, dense cake.
- Red Velvet Cake Mix: Use your favorite boxed red velvet cake mix.
- Chocolate Instant Pudding Mix: You can usually find this with the other pudding mixes, make sure it’s instant. You only need the powdered pudding mix!
- Vanilla: Adds a sweet flavor!
- Milk: Liquid to help dissolve the cake and pudding mixes.
- Oil: This makes the cake super moist!
Cream Cheese Glaze
- Cream Cheese: Always use softened cream cheese because you don’t want a lumpy glaze!
- Salted Butter: Use room temperature butter so that it creams well.
- Vanilla Extract: Adds sweetness and flavor to the glaze.
- Powdered Sugar: Helps to thicken, add sweetness, and gives a little structure to the glaze.
Red Velvet Pound Cake Recipe
When you don’t have time to make a layered red velvet cake but you still want cake, then make this recipe! Make your cake batter, pour it into the loaf pans, top with glaze after it bakes, and you’re done. Doesn’t get any easier than that!
Pound Cake
- Prep: Preheat the oven to 325 degrees Fahrenheit. Prepare 2 9×5-inch bread pans by spraying with non-stick cooking spray. Lightly dust the pans with flour or line with parchment paper by leaving a 1-inch overhang on either side.
- Mix: In a large bowl, lightly whisk the eggs until combined. Add in the remaining cake ingredients and mix until just combined, but be careful not to over-mix.
- Pour: Divide the batter evenly and pour them into the prepared pans.
- Bake: Bake for 60-90 minutes (wide variance depends on altitude differences and oven differences). Bake until a toothpick comes out clean when inserted into the center. I started with 45 minutes then checked the loaves every 15 minutes.
- Cool: Remove from the oven and allow the loaves to cool completely before removing them from the pans.
Cream Cheese Glaze
- Mix the Glaze: Beat the cream cheese, butter, vanilla, and powdered sugar until combined.
- Warm and Drizzle Glaze: Gently warm the glaze in the microwave in 10-second increments or until it is liquid enough to pour. Drizzle or pour over the top of the cooled loaves then spread with a knife.
Tips and Variations
This pound cake is dense and rich and oh so perfectly sweet! Follow my tips below for making the best red velvet pound cake.
- Pan Size: This can be made in a bundt pan, a 13×9 pan, or made into cupcakes if you desire. Make sure to grease the pan you use extremely well!
- Add Chocolate Chips: If you really want to level up the chocolate flavor then add chocolate chips. They may sink if you don’t coat them in the dry ingredients first so they don’t sink. Adding chocolate chips reminds me of Nothing Bundt Cakes…SO good!
- Be Patient: Baking pound cake can take some time! Depending on what size pan you use, it can take up to 90 minutes for the pound cake to finish baking. Don’t undertake or overbake the cake! Use the toothpick test!
- Cool Before Removing: Allow the cake to cool in the pans before removing because attempting too soon will cause the cake to fall apart.
Storing Leftovers
Like most desserts, this pound cake is best eaten fresh! This red velvet pound cake is always a favorite at our house. If you’re lucky enough to have leftovers, here is how to store them.
- In the Refrigerator: Store leftover red velvet pound cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
- In the Freezer: This is a great cake to freeze! Wrap it tightly in plastic wrap, then again in foil. Freeze for up to 3 months. Let it come to room temperature on the counter before eating.
More Pound Cakes To Love
Red Velvet Pound Cake
Ingredients
Pound Cake
- 4 large eggs
- 1 box red velvet cake mix
- 1 3.4 ounce box instant chocolate pudding mix, dry
- 1 teaspoon vanilla extract
- 1 ½ cup milk
- ½ cup vegetable oil
Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 2 tablespoons salted butter, room temperature
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
Pound Cake
-
Preheat the oven to 325 degrees Fahrenheit. Prepare 2 9×5-inch bread pans by spraying with non-stick cooking spray. Lightly dust the pans with flour or line with parchment paper by leaving a 1-inch overhang on either side.
-
In a large bowl, lightly whisk the eggs until combined. Add in the remaining cake ingredients and mix until just combined, being careful to not over-mix.
-
Divide the batter evenly and pour them into the prepared pans.
-
Bake for 60-90 minutes (wide variance depends on altitude differences and oven differences) or until a toothpick comes out clean when inserted into the center. I started with 45 minutes and then checked the loaves every 15 minutes.
-
Remove from the oven and allow the loaves to cool completely before removing them from the pans.
Cream Cheese Glaze
-
Beat the cream cheese, butter, vanilla, and powdered sugar until combined.
-
Gently warm the glaze in the microwave in 10-second increments until it is liquid enough to pour. Drizzle or pour over the top of the cooled loaves.
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