{"id":1447513,"date":"2020-03-27T06:45:36","date_gmt":"2020-03-27T06:53:55","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/red-velvet-pound-cake\/"},"modified":"2024-10-22T15:06:13","modified_gmt":"2024-10-22T20:06:13","slug":"red-velvet-pound-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/red-velvet-pound-cake\/","title":{"rendered":"Red Velvet Pound Cake"},"content":{"rendered":"<p>This centerpiece-worthy red velvet pound cake is rich and moist. Cocoa powder is whisked into the batter, infusing chocolaty notes into the dessert. Then, we add a few drops of food coloring to paint this decadent treat red. It\u2019s topped with a thick layer of smooth cream cheese frosting, plus a sprinkle of crushed pecans to give you crunchy bites. Serve it up with a scoop of vanilla ice cream or fresh strawberries.<\/p>\n<h2>Ingredients for Red Velvet Pound Cake<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057728\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_1.jpg?fit=700%2C1024\" alt=\"Red Velvet Pound Cake ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Fat:<\/strong> We combine <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-name=\"www.tasteofhome.com\/article\/how-to-soften-butter-quickly\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">softened butter<\/a> and shortening into the batter to give this red velvet pound cake a rich flavor.<\/li>\n<li><strong>Sugar:<\/strong> The granulated sugar helps enhance the taste of this red velvet pound cake.<\/li>\n<li><strong>Eggs:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">room-temperature eggs<\/a> in this red velvet pound cake recipe help the cake maintain its shape once it bakes.<\/li>\n<li><strong>Food coloring:<\/strong> We use red food coloring to give this cake its classic color.<\/li>\n<li><strong>Extracts:<\/strong> We pour lemon and vanilla extract into the batter to infuse this cake with citrusy and warm flavors.<\/li>\n<li><strong>All-purpose flour:<\/strong> The flour in this recipe is responsible for helping the cake rise.<\/li>\n<li><strong>Baking cocoa:<\/strong> We use cocoa powder to give this red velvet cake its chocolate flavor.<\/li>\n<li><strong>Baking powder:<\/strong> This leavening agent helps the cake rise and become fluffy.<\/li>\n<li><strong>Milk:<\/strong> The milk whisked into this batter helps the cake become moist.<\/li>\n<li><strong>Icing:<\/strong> We beat softened cream cheese and softened butter with vanilla and confectioners\u2019 sugar to create a smooth icing for the red velvet pound cake.<\/li>\n<li><strong>Pecans:<\/strong> We top this moist cake off with crushed pecans to give it some crunch.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Start the cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057730\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_3.jpg?fit=700%2C1024\" alt=\"start the batter\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 325\u00b0F. In a large bowl, cream the butter, shortening, and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the food coloring and extracts (it\u2019s okay if the mixture appears curdled).<\/p>\n<h3>Step 2: Add the dry ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057731\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_4.jpg?fit=700%2C1024\" alt=\"add the dry ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p>In another bowl, whisk the flour, cocoa, baking powder, and salt. Add this dry mixture to the creamed mixture, alternating with the milk, beating after each addition until just combined.<\/p>\n<h3>Step 3: Bake the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057732\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_5.jpg?fit=700%2C1024\" alt=\"pour batter into greased tin\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the batter to a greased and floured 10-inch fluted tube pan. Bake the cake until a toothpick inserted in the center comes out clean, 70 to 75 minutes. Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.<\/p>\n<h3>Step 4: Make the icing<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057733\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_6.jpg?fit=700%2C1024\" alt=\"make icing\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat the cream cheese and butter until smooth. Beat in the vanilla extract. Gradually beat in the confectioners\u2019 sugar until combined. Spread the icing over the cake and sprinkle the top with pecans.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057734\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_7.jpg?fit=700%2C1024\" alt=\"97956 Red Velvet Pound Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<h2>Red Velvet Pound Cake Variations<\/h2>\n<ul>\n<li><strong>Top it with cake crumbs:<\/strong> Reserve some of the batter and bake it in a separate pan. Then crumble the cake and use it as a fun topping.<\/li>\n<li><strong>Drizzle with chocolate:<\/strong> Melt milk chocolate or semisweet <a href=\"https:\/\/www.tasteofhome.com\/collection\/top-10-chocolate-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/top-10-chocolate-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">chocolate<\/a> and drizzle it on this cake for a decadent topping.<\/li>\n<li><strong>Decorate with berries:<\/strong> For a refreshing topping, sprinkle this rich and moist cake with ripe <a href=\"https:\/\/www.tasteofhome.com\/collection\/strawberry-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/strawberry-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">strawberries<\/a> or blackberries.<\/li>\n<\/ul>\n<h2>How to Store Red Velvet Pound Cake<\/h2>\n<p>If you have leftover red velvet pound cake, store it in an airtight container in the fridge for three to seven days. When you&#8217;re ready to eat it, let it come to room temperature.<\/p>\n<h3>Can you make this red velvet pound cake ahead of time?<\/h3>\n<p>To save time in the kitchen on days you plan to host, you can easily make this recipe for red velvet pound cake in advance. Follow the recipe and store the finished cake in an airtight container in the fridge for three to seven days. Then you can let it come to room temperature and serve it.<\/p>\n<h3>Can you freeze this red velvet cream cheese pound cake?<\/h3>\n<p>If you have leftover slices of red velvet pound cake, you can store them in the freezer. Put them in an airtight container or a freezer-friendly bag. They will stay fresh for two to three months in the freezer.<\/p>\n<h3>How long does this red velvet pound cake last?<\/h3>\n<p>You can store this red velvet pound cake in an airtight container in the fridge for three to seven days, or freeze it for two to three months.<\/p>\n<h2>Red Velvet Pound Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057735\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_8.jpg?fit=700%2C1024\" alt=\"97956 Red Velvet Pound Cake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ruthie Darling for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I use a Bundt cake pan instead of a tube pan?<\/h3>\n<p>We use a tube pan in this recipe, but you can certainly use a <a href=\"https:\/\/www.tasteofhome.com\/collection\/bundt-cake-recipes-for-spring\/\" data-name=\"www.tasteofhome.com\/collection\/bundt-cake-recipes-for-spring\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">Bundt cake<\/a> pan with a unique design. We recommend greasing and flouring whichever pan you use so the cake comes out seamlessly after baking.<\/p>\n<h3>Can I make a gluten-free version of this red velvet pound cake?<\/h3>\n<p>If you have a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-recipes-of-the-year\/\" data-name=\"www.tasteofhome.com\/collection\/best-gluten-free-recipes-of-the-year\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">gluten intolerance<\/a> or allergy, you can make substitutions in this recipe to accommodate your dietary needs. Instead of using all-purpose flour, mix <a href=\"https:\/\/www.tasteofhome.com\/recipes\/almond-flour-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/almond-flour-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">almond<\/a>, oat or coconut flour into the batter. The taste of the cake may vary from the original, but it will still be delicious.<\/p>\n<h3>How do I know when this red velvet pound cake is finished baking?<\/h3>\n<p>Monitor the cake in the oven to determine if it\u2019s ready. Once it starts to rise and turns golden brown, take it out of the oven. You can also insert a toothpick into the cake; if the toothpick comes out clean, without any batter sticking to it, the cake is ready to remove from the oven.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some roasted pecans on top. \u2014Robin Smith, Old Fort, North Carolina<\/p>\n","protected":false},"author":8022,"featured_media":2115949,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,303980,305744,306910,304423,306936,304288,305487,304515,304390,303966,304408,304368,303887,306848,304268,304558,305795,324623,305800,304388,304395,304398,304150,303883,304468,304473,304403],"categories-v2":[308500,310461,309438,308510,311389,309906,308821,308988,308481,309934,259620,310796,308880,308761,308495,308813,308745,308478,309603,259483,308910,311441,309177,339857,308752,308782,308797,309434,308476,308875,308876,308812],"coauthors":[343397],"recommended_recipes":[{"post_title":"How to Host a Stress-Free Backyard Barbecue","post_link":"\/article\/how-to-host-backyard-barbecue\/","post_image":"\/wp-content\/uploads\/2025\/05\/Backyard-Barbecue_GettyImages-2103931463_MLedit.jpg"},{"post_title":"Red Velvet Cheesecake","post_link":"\/recipes\/red-velvet-cheesecake\/","post_image":"\/wp-content\/uploads\/2025\/03\/Red-Velvet-Cheesecake_EXPS_TOHWinter26_135184_MD_P2_02_25_12b.jpg"},{"post_title":"Best Red Velvet Cake","post_link":"\/recipes\/grandma-s-red-velvet-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Grandma-s-Red-Velvet-Cake_EXPS_TOHcomFB24_42588_P2_MD_09_12_5b.jpg"},{"post_title":"Classic Pound Cake","post_link":"\/recipes\/classic-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Pound-Cake_EXPS_FT22_4177_ST_11_10_1.jpg"},{"post_title":"Blueberry Pound Cake","post_link":"\/recipes\/blueberry-loaf-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Blueberry-Pound-Cake_EXPS_TOHD24_10710_EricKleinberg_5.jpg"},{"post_title":"Blue Velvet 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Cake?","post_link":"\/article\/what-is-red-velvet-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Grandma-s-Red-Velvet-Cake_EXPS_THND16_42588_C07_27_2b.jpg"},{"post_title":"Red Velvet Jar Cake","post_link":"\/recipes\/red-velvet-jar-cake\/","post_image":"\/wp-content\/uploads\/2020\/10\/Red-Velvet-Cake-in-a-Jar_EXPS_TOHFM16_159490_B09_22_6b.jpg"},{"post_title":"Red Velvet Marble Cake","post_link":"\/recipes\/red-velvet-marble-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Red-Velvet-Marble-Cake_exps60700_THCA143053B10_29_11bC_RMS.jpg"},{"post_title":"White Chocolate Pound Cake","post_link":"\/recipes\/white-chocolate-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8425_TH2499C67.jpg"},{"post_title":"Cherry Pound Cake","post_link":"\/recipes\/cherry-pound-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cherry-Pound-Cake_exps50745_CW1996971C08_12_6bC_RMS.jpg"},{"post_title":"Red Velvet Cake Roll","post_link":"\/recipes\/red-velvet-cake-roll\/","post_image":"\/wp-content\/uploads\/2025\/02\/Red-Velvet-Cake-Roll_EXPS_TOHD24_97901_DianaChistruga_9.jpg"},{"post_title":"Apple Pound Cake","post_link":"\/recipes\/apple-pound-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Red Velvet Cookies","post_link":"\/recipes\/red-velvet-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Red-Velvet-Cookies_exps49348_BOS13149327C02_08_2bC_RMS-10.jpg"},{"post_title":"Red Velvet Crepe Cakes","post_link":"\/recipes\/red-velvet-crepe-cakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Red-Velvet-Crepe-Cakes_exps50677_TH1999636A02_07_8bC_RMS-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Red-Velvet-Pound-Cake_EXPS_TOH24_97956_RuthieDarling_13.jpg","ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin_file":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/red-velvet-pound-cake\/","name":"Red Velvet Pound Cake","datePublished":"2020-03-27","dateModified":"2024-10-10","prepTime":"PT30M","cookTime":"PT01H10M","totalTime":"PT01H40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Red-Velvet-Pound-Cake_EXPS_TOH24_97956_RuthieDarling_13.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This red velvet pound cake is moist, flavorful and finished with a layer of rich and tangy cream cheese frosting. For extra crunch (and good looks), sprinkle crushed pecans on top.","recipeIngredient":["1 cup butter, softened","1\/2 cup shortening","3 cups sugar","6 large eggs, room temperature","2 bottles (1 ounce each) red food coloring","1 teaspoon lemon extract","1 teaspoon vanilla extract","3-1\/4 cups all-purpose flour","1 tablespoon baking cocoa","1\/2 teaspoon baking powder","1\/2 teaspoon salt","3\/4 cup 2% milk","ICING:","1 package (8 ounces) cream cheese, softened","1\/4 cup butter or margarine, softened","1\/2 teaspoon vanilla extract","3-3\/4 cups confectioners' sugar","1\/2 cup chopped pecans, toasted"],"recipeInstructions":[{"@type":"HowToStep","name":"Start the cake batter","text":"Preheat the oven to 325\u00b0F. In a large bowl, cream the butter, shortening, and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the food coloring and extracts (it\u2019s okay if the mixture appears curdled).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the dry ingredients","text":"In another bowl, whisk the flour, cocoa, baking powder, and salt. Add this dry mixture to the creamed mixture, alternating with the milk, beating after each addition until just combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cake","text":"Transfer the batter to a greased and floured 10-inch fluted tube pan. Bake the cake until a toothpick inserted in the center comes out clean, 70 to 75 minutes. Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the icing","text":"In a large bowl, beat the cream cheese and butter until smooth. Beat in the vanilla extract. Gradually beat in the confectioners\u2019 sugar until combined. Spread the icing over the cake and sprinkle the top with pecans.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Velvet-Pound-Cake_TOH24__97956_RuthieDarling_6.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Ashia Aubourg"}],"nutrition":{"@type":"NutritionInformation","calories":" 639 calories","fatContent":"30g fat (14g saturated fat)","cholesterolContent":"123mg cholesterol","sodiumContent":"281mg sodium","carbohydrateContent":"87g carbohydrate (67g sugars","fiberContent":"1g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.3333333,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kaa220"},"reviewBody":"I followed the recipe exactly and the batter was amazing. I put the batter in the 10 in pan and let it bake at 325 for the recommended time. The top was golden brown but the middle was completely raw. It's now been baking for 1.5hrs and I turned up the temp to help the middle bake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Miranda494"},"reviewBody":"Perfect!! I changed the recipe slightly though. I used 1.5 of butter, no shortening, I sub with Greek yogurt for milk, and I used grated lemon peels instead of lemon extract, came out awesomely","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SueNetherly"},"reviewBody":"I did reduce the lemon extract and added 1 more Tbs of cocoa.  This cake is very moist!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"97956","romance_copy_dek":"This red velvet pound cake is moist, flavorful and finished with a layer of rich and tangy cream cheese frosting. 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