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Soft, buttery red velvet pound cake covered in a tangy cream cheese glaze is a breeze to throw together and it's an insanely impressive dessert for any of your loved ones!

Red Velvet Pound Cake with Cream Cheese Glaze

Soft, buttery red velvet pound cake covered in a tangy cream cheese glaze is a breeze to throw together and it's an insanely impressive dessert for any of your loved ones!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings

Ingredients

Red Velvet Pound Cake

  • 1 cup butter, softened
  • 1 cup coconut sugar (or brown sugar)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 4 oz semisweet chocolate, melted and cooled
  • 1-1/2 tablespoons red food coloring
  • 1 cup white whole wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Cream Cheese Glaze

  • 2 oz cream cheese, softened
  • 3/4-1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

Red Velvet Pound Cake

  1. Preheat oven to 350F. Lightly grease and flour a 9x5 loaf pan. Set aside. In a large bowl with a handheld electric mixer, beat butter and sugar together until completely smooth and creamy. Beat in extract and eggs one at a time, beating well after each addition. Slowly beat in melted chocolate, food coloring, flour, cocoa, baking powder, and salt until smooth.

  2. Scrape batter into prepared pan and smooth top. Bake pound cake at 350F 55-60 minutes or until toothpick tests done. Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely.

Cream Cheese Glaze

  1. In a medium bowl with a handheld electric mixer, beat cream cheese and 3/4 cup sugar until completely creamy, about 2 minutes. Slowly beat in vanilla and just enough milk to make a drizzling consistency, adding additional powdered sugar if needed.

  2. Drizzle cream cheese glaze over cooled cake and let stand 5 minutes. Slice cake and enjoy!