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Classic Southern Red Velvet Pound Cake with Easy Homemade Cream Cheese Glaze

classic southern red velvet pound cake - featured image
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A rich and moist Southern red velvet pound cake with a subtle cocoa undertone, topped with a smooth cream cheese glaze that seeps gently into the crumb for a tender, luscious slice.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ cup (21g) unsweetened cocoa powder (preferably Dutch-processed)
  • ½ teaspoon salt
  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tablespoons red food coloring (gel preferred)
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Glaze:
  • 4 ounces (113g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper if desired.
  2. Sift together flour, baking powder, cocoa powder, and salt in a medium bowl; set aside.
  3. In a large bowl, cream butter and sugar with an electric mixer on medium speed until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down the sides as needed.
  5. Mix in vanilla extract and red food coloring until batter is uniformly vibrant.
  6. Alternately add dry ingredients and buttermilk to the batter, starting and ending with dry ingredients, mixing gently after each addition until just combined.
  7. Pour batter into prepared pan and smooth the top. Tap pan lightly to release air bubbles.
  8. Bake for 60-70 minutes, checking doneness starting at 55 minutes with a toothpick. Cover with foil if browning too quickly.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, whisk together cream cheese, powdered sugar, milk, and vanilla extract until smooth and thick. Adjust milk or powdered sugar to desired consistency.
  11. Drizzle glaze evenly over cooled cake and let set for at least 30 minutes before slicing.

Notes

Use room temperature ingredients for best texture. Sift dry ingredients to avoid clumps. Fold batter gently to keep air pockets intact. Cover cake with foil if browning too fast. Glaze can be made ahead and refrigerated; bring to room temperature before use. For gluten-free, substitute flour with 1:1 gluten-free blend and adjust baking time. For dairy-free, use vegan margarine and plant-based cream cheese and milk.

Nutrition

Keywords: red velvet pound cake, Southern dessert, cream cheese glaze, easy pound cake, homemade cake, classic red velvet

Find it online: https://realityeats.com/classic-southern-red-velvet-pound-cake-recipe-easy-homemade-cream-cheese-glaze/