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Moist Red Velvet Pound Cake Recipe with Easy Cream Cheese Glaze

Moist Red Velvet Pound Cake - featured image
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A tender, rich red velvet pound cake with a subtle cocoa flavor and a tangy cream cheese glaze, perfect for any occasion and easy to make.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 2 tbsp red food coloring (gel-based preferred)
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • For the Cream Cheese Glaze:
  • 4 oz (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tbsp milk
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper if desired.
  2. Sift together flour, cocoa powder, and baking soda in a medium bowl; set aside.
  3. Cream butter and sugar with a mixer on medium speed until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each addition until smooth and slightly thick.
  5. Stir in vanilla extract and red food coloring until combined.
  6. Alternate adding dry ingredients and buttermilk in three parts, beginning and ending with dry ingredients, mixing gently on low speed.
  7. Add white vinegar and stir gently; a slight fizz may appear.
  8. Pour batter into prepared loaf pan, smooth surface, and tap to release air bubbles.
  9. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out with a few moist crumbs.
  10. Cool cake in pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Prepare glaze by beating cream cheese until smooth, then add powdered sugar, milk, and vanilla extract; mix until silky and pourable.
  12. Drizzle glaze over cooled cake and let set for 20 minutes before slicing.

Notes

Use room temperature eggs and butter for better mixing and lighter crumb. Sift dry ingredients to avoid lumps. Do not overmix after adding dry ingredients to keep cake tender. Tent cake with foil if browning too quickly. Adjust glaze consistency with milk or powdered sugar as needed. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, use coconut milk with lemon juice and vegan butter, and replace cream cheese glaze with powdered sugar drizzle.

Nutrition

Keywords: red velvet pound cake, cream cheese glaze, moist cake, easy dessert, holiday cake, baking, pound cake recipe

Find it online: https://hungermind.com/moist-red-velvet-pound-cake-recipe-with-easy-cream-cheese-glaze/