Ruby Red Velvet Pound Cake

 Recipe Overview

• Prep Time: ~20 minutes

• Bake Time: ~70–80 minutes

• Cooling & Glazing Time: ~20–30 minutes

• Servings: ~10–14 slices

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Ingredients

For the Cake Batter

• 320 g (about 2¼ cups) all‑purpose flour Begin with Butter

• 42 g (about ¼ cup + 2 Tbsp) unsweetened cocoa powder Begin with Butter+1

• ¼ teaspoon baking soda Begin with Butter

• ½ teaspoon salt Begin with Butter

• 230 g (about 1 cup) unsalted butter, room temperature Begin with Butter

• 2 tablespoons neutral oil (e.g. vegetable or avocado oil) — optional but helps with moistness Begin with Butter+1

• 500 g (about 2¼ cups) granulated sugar Begin with Butter

• 6 large eggs, room temperature Begin with Butter+1

• 2 teaspoons pure vanilla extract Begin with Butter

• 2 tablespoons red food coloring (gel or liquid) — adjust to get desired “ruby red” hue Begin with Butter+1

• 1 teaspoon distilled white vinegar — classic red velvet acid for texture and flavor balance Begin with Butter+1

• 250 g (about 1 cup + 2 Tbsp) buttermilk, room temperature Begin with Butter+1

Optional:

• For a lighter crumb, you may swap a portion of flour for cake flour (not in original, but some red‑velvet pound cake recipes do this). i am baker+1

For the Cream Cheese Glaze / Frosting (optional but recommended)

• 77 g cream cheese, room temperature Begin with Butter+1

• 120 g powdered sugar (about 1 cup), sifted Begin with Butter

• 2 tablespoons whole milk (or more, to reach desired consistency) Begin with Butter+1

• 1 teaspoon pure vanilla extract Begin with Butter

• Pinch of fine sea salt (to balance sweetness) Begin with Butter

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‍ Instructions

1. Preheat & Prepare Pan
   Preheat your oven to 325 °F (165 °C). Grease and flour a 9‑ or 10-inch Bundt (or tube) pan thoroughly — red velvet cakes are moist and tend to stick if pan isn’t well prepared. Begin with Butter+1

2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. Begin with Butter+1

3. Cream Butter, Oil & Sugar
   In a large mixing bowl (stand mixer with paddle attachment recommended), beat softened butter, oil, and sugar on medium-high until smooth and creamy — about 2–3 minutes. Begin with Butter+1

4. Add Eggs & Flavorings
   With mixer on medium-low, beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then add vanilla extract, red food coloring, and vinegar. Batter will turn a vibrant red. Begin with Butter+1

5. Alternate Dry Mix & Buttermilk
   Reduce mixer speed to low. Add the dry flour mixture in three parts, alternating with buttermilk (start and end with flour). Mix until just combined between additions — avoid overmixing for a tender crumb. Begin with Butter+1

6. Bake the Cake
   Pour batter into the prepared pan, smoothing the top gently. Bake for 70–80 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs (not wet batter). Oven times vary — start checking around 65 minutes. Divas Can Cook+1
   After baking, let cake rest in pan for 10–15 minutes. Then invert onto a cooling rack and let it cool completely before glazing. Begin with Butter+1

7. Make the Cream Cheese Glaze
   While cake cools: beat cream cheese until smooth; add powdered sugar, vanilla, pinch of salt. Gradually add milk 1 Tbsp at a time until you reach a pourable glaze consistency. Begin with Butter+1

8. Glaze & Serve
   Once cake is fully cooled, drizzle glaze over top — letting it drip down naturally gives that classic red‑velvet look. Slice and serve. Cake keeps well for days, covered at room temperature or refrigerated (especially if glazed). I Scream for Buttercream+1

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Baking Tips & Variations

• Buttermilk + vinegar = soft crumb & subtle tang. These acidic ingredients react with cocoa to slightly deepen flavor and give the cake its “velvet” texture typical of red velvet. Wikipédia+1

• Use gel or paste food coloring for vibrant “ruby” red tone — liquid dye sometimes dulls with baking. Begin with Butter+1

• Don’t overmix once flour is added — overmixing develops gluten, which can make a pound cake dense rather than tender. i am baker+1

• Room temperature ingredients (butter, eggs, buttermilk) help create a smooth batter and consistent texture. i am baker+1

• Storage: Wrapped airtight, pound cake lasts 3–5 days at room temperature (unglazed), or up to a week refrigerated (glazed). It also freezes very well — wrap slices in plastic + foil and freeze up to 2–3 months. Whip it like Butter+1