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Red Velvet Pound Cake with Cream Cheese Glaze

Course: Dessert
Cuisine: American
Keyword: Cream Cheese Glaze, red velvet pound cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 14 servings
Calories: 637kcal
Author: Kara @I Scream for Buttercream
A super moist red velvet cake made from scratch with mini chocolate chips to add fun, all covered in a delicious cream cheese glaze.
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For the cake:

  • 2 ¾ cups all-purpose flour
  • 2 cups sugar
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ¼ cup unsweetened natural cocoa powder (not Dutch process cocoa)
  • ½ teaspoon salt
  • 1 ½ cups buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vinegar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 ½ tablespoons red gel food coloring (can use up to 2 tablespoons or 1 oz. if needed)
  • 1 cup unsalted butter, room temperature and cut into chunks (2 sticks)
  • 1 cup mini chocolate chips (optional)

For the glaze:

  • ½ cup unsalted butter, room temperature (1 stick)
  • 8 oz cream cheese, room temperature (1 package)
  • 3 cups confectioner's sugar
  • 3 tablespoons milk or cream (can use up to 4 tablespoons)
  • 1 teaspoon vanilla extract


For the cake:

  • Preheat oven to 325 degrees F.
  • Grease and flour at least a 9 inch sized bundt pan. Make sure to grease and flour the pan very well as this cake is super moist and will stick if the pan isnt prepared well.
  • Combine the flour, sugar, baking soda, baking powder, cocoa powder and salt in a large mixing bowl. Whisk and set aside.
  • In another bowl, combine the buttermilk, oil, vinegar, vanilla, eggs and food coloring . Mix well with a whisk.
  • Turn the mixer on low and add in the butter slowly to the dry ingredients. Mix on medium to medium-high until all the flour is coated with the butter and the mixture is crumbly with a sand-like texture.
  • Pour in about half of the liquid mixture. Mix on medium speed until just combined. Only about 30 seconds.
  • Pour the last of the liquid mixture and mix on medium speed again until well combined. Be careful not to over-mix the batter. Only mix until everything is combined.
  • Scrape the sides of the bowl and mix again for only about 10 to 15 seconds.
  • Add in the mini chocolate chips if desired and stir by hand.
  • Pour into prepared pan.
  • Bake approximately 50 minutes. A toothpick inserted into the cake will come out with a few moist crumbs on it but no raw batter.
  • Set on a wire rack to cool in the pan for no less than 45 minutes, then turn the cake out onto the rack and let cool out of the pan completely before adding glaze.
    Make sure to let the cake sit in the pan, on a rack for 45 minutes before trying to remove it from the pan as the cake is very moist and will stick to the pan if if still very warm.

For the glaze:

  • In a mixing bowl, mix the butter and cream cheese well with an electric mixer on medium to medium high speed.
  • Add the confectioner's sugar, vanilla and two tablespoons of milk. Mix well.
  • If the glaze is too thick, add in milk by teaspoonful. If it's too thin, it will run off the cake and pool around the bottom, so only add additional milk by the teaspoonful.
  • Once desired consistency is reached and the cake is cooled, spoon on the glaze, or use a piping bag or squeeze bottle to drizzle it on.


Keep this cake covered well for several hours at room temperature, then cover well and store in the refrigerator for up to six days. This cake is best served at room temperature, so to eat leftovers, add a slice to a plate and heat in the microwave for only a few seconds to take the chill off or allow it to come closer to room temperature on its own.
For a layer cake version, you'll want to check out this recipe here: Sour Cream Red Velvet Cake
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 637kcal | Carbohydrates: 85g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 234mg | Potassium: 180mg | Fiber: 2g | Sugar: 64g | Vitamin A: 970IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg