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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!
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3.8 from 5 votes

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

  • 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.
  • 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

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