Red Velvet Pound Cake

by Carrie on March 18, 2009

I wanted to make a nice dessert to go with our Spaghetti dinner,  I gave Adam three different choices and he chose this cake. Although it didn’t look all that pretty it was DELICIOUS!

This was my first real taste and red velvet and it was really good, being this was a pound cake it was very dense and wonderful texture.

Red Velvet Pound Cake (From: Culinary Concoctions of Peabody, Originally From: Paula Deen’s Holiday Baking magazine 2008)

  • 1 ½ cups unsalted butter, at room temperature
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • ½ cup sour cream
  • 1 (1 ounce) bottle red food coloring
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • Cream Cheese Glaze (recipe follows)

Preheat oven to 325F.

Grease and flour a 12 cup Bundt pan. I used minis…makes about 12 of those.
Cream together the butter and sugar on medium high speed with an electric mixer until fluffy, about 3 minutes.

Add eggs, one at at time, scraping down after each addition.

In a medium bowl, combine flour, cocoa, salt, and baking soda.

In a small bowl, combine buttermilk, sour cream, food coloring, vinegar, and vanilla.

Gradually add flour to the butter mixture, alternately with the buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan(s), and bake for 50-60 minutes(30-40 for the smaller). Bake until a wooden pick inserted in the center comes out clean.

Let cool for 10 minutes. Remove from pan(s), and coll completely on a wire rack. Drizzle cooled cake with
Cream Cheese Glaze.

Cream Cheese Glaze (I doubled this)

  • 1 (3 ounce) package cream cheese, at room temperature
  • 1 ½ cups powdered sugar
  • 1 TBSP milk

In a small bowl, beat cream cheese at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Add milk, beating until smooth.

© 2009, Carrie. All rights reserved.

{ 7 comments… read them below or add one }

1 peabody March 18, 2009 at 10:15 pm

Glad you liked it!


2 Amber March 19, 2009 at 7:47 am

I bet this tasted delicious. I love how red the middle is.


3 Elizabeth March 19, 2009 at 3:18 pm

Yum – I love Red Velvet cake and yours looks great!


4 EnaSpurck May 11, 2009 at 8:33 am

this looks good.i want to bake this for my little boy’s second birthday


5 Sharon Smith December 16, 2009 at 10:58 pm

Worst cake I ever tasted! Worst cake I ever made! Expensive -what a waste! I’m an excellent cook, so really don’t think it’s me. Avoid it like the plague! I came to this site as I temporarily misplaced the magazine. I’ll try one more recipe in it (the savory cheese/sausage yeast rolls). If it bombs-the magazine goes in the trash-and as much as I like Paula-adios.


6 Lee September 21, 2010 at 11:36 am

I used the recipe from the magazine but there was no mention of the red food coloring.


7 Brent July 31, 2012 at 2:32 am

I do not bake. I’m a male lawstudent who loves to spend hours in Home Depot and do remodeling projects in my spare time. Sharon must have made a serious error when she made her cake. This cake was excellent and turned out just like the picture. The taste was incredible! I served it for my wife’s birthday and it was a hit with the family. I recommend it to anyone. Just follow the directions (Sharon) and you will do fine. Thanks!!!!


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