Best Red Velvet Pound Cake W/ Whipped Cream Cheese Frosting - Holiday Series

CookingWithCarolyn's picture

Nov. 15, 2017

I've kick in up the holiday season with my Cream Cheese Red Velvet Pound Cake.This pound cake is easy to make and even easier to eat.So let's get started.


For the cake:
Unsalted butter 1 1/2 Cup (24 tbs) ((room temperature))
Cream cheese 8 Ounce ((room temperature))
Granulated sugar 3 Cup (48 tbs)
Eggs 6 ((room temperature))
Pure vanilla extract 1 Tablespoon
Brewed coffee 1 Tablespoon
White vinegar 2 Teaspoon
Red food coloring 3 Tablespoon ((may need to purchase 2, 1 ounce bottles to have enough))))
All purpose flour/Cake flour 2 1/2 Cup (40 tbs)
Unsweetened cocoa powder 1/2 Cup (8 tbs) ((unsalted))
Baking soda 1/4 Teaspoon
Salt 1/2 Teaspoon
Baking spray 1
Roasted pecans/Walnuts 3/4 Cup (12 tbs) , chop
For cream cheese frosting:
Cream cheese 4 Ounce ((room temperature))
Unsalted butter 2 Tablespoon ((room temperature))
Powdered sugar 1 1/2 Cup (24 tbs)
Pure vanilla extract 1 Teaspoon
Salt 1/8 Teaspoon
Half and half/Whole milk 8 Tablespoon ((depending on the preferred consistency of the frosting (Note: If you can’t find Half & Half, use 3 Tablespoons 2% or Whole Milk and 3 Tablespoons Heavy Cream)))



1.Preheat oven to 325 degrees.


2.Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.

3.In a large bowl, using a hand mixer, or stand mixer, mix the cream cheese and butter together until creamy.

4.Scrape the bowl down to ensure the mixture is well combined. 5.Continue mixing and add the sugar. Blend until the mixture is light and fluffy, about 2 to 3 minutes.

6.Stop and scrape your bowl down with a spatula.

7.Add the eggs one at a time while mixing. Scrape the bowl down the sides and the bottom.

8.Add the vanilla extract, coffee, vinegar, food coloring.

9.Before adding the flour mixture, scrape the bottom and sides of the bowl to ensure the red coloring is evenly distributed.

10.Next, gradually add in the flour mixture 1 cup at a time and remember to stop once or twice and scrape the bowl down for the batter to be well blended.

11.Evenly spray a bundt pan with baking spray. Pour the batter into the cake pan and then give the pan a little shake to settle the batter.

12.If desired, you can place the cake pan on a cookie sheet on the middle rack of the oven.

13.Bake at 325 degrees for 1 hour and 20-30 minutes.

14.Start checking at the 1 hour and 20-minute mark. Insert a skewer until it comes out clean.

15.Once done, allow the cake to cool in the pan for 5 to 10 minutes and then invert it onto a cooling rack. Let the cake cool completely, about 1 hour.

Cream Cheese Frosting:

16.In a medium bowl, combine and blend the cream cheese and butter until smooth.

17.Mix in the powdered sugar, vanilla extract, and salt. Next, mix in 6 Tablespoons of half & half.

18.After adding 6 tablespoons, and depending on the desired consistency, mix in 1 tablespoon of half & half at a time until the preferred consistency is reached.

19.Frost the cake and top with nuts.


20.Serve and enjoy.

Note: Once the cake is frosted it will need to be stored in the refrigerator. Set it out at room temperature 1 1/2 to 2 hours before being served.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 8