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This red velvet pound cake is filled with delicious and rich flavors. It is thick and heavy and absolutely delicious! Perfectly moist and super easy, you’ll love this heavenly cake!
Red Velvet cake is divine. It has such a beautiful color and flavor. It makes it fun to make different desserts with. My favorites are Red velvet brownies, cupcakes, and these red velvet cookie bars with cream cheese frosting.
Red Velvet Pound Cake
Rich and decadent this Red Velvet Pound cake hits the sweet spot, literally. It’s one of those indulgent cakes, that’s super simple and easy to make. Perfect for Holidays and special occasions, or just whenever you need that fix. By using a boxed cake mix and a pudding mix it makes it incredibly easy. It’s so good you may think it’s cheating. But it’s so delicious, you won’t care, and neither will anyone else.
This Red Velvet Pound Cake is going to become your go to recipe. Especially as it only takes minutes to prepare and has only six ingredients! It can’t get much better than that. Pound cake is usually a heavy luscious, moist cake. It’s not meant to be light and fluffy. This red velvet pound cake ticks all the boxes for being exquisite. It’s a must try!
Ingredients for Red Velvet Pound Cake
This red velvet cake comes together super easily by using a boxed cake mix and a pudding mix. It combines for an unbelievably moist and rich texture and flavor. It’s amazing.
- Eggs: 4 large eggs create a moist dense cake.
- Red Velvet Cake Mix: I like to use Betty Crocker Super Moist cake mix.
- White Chocolate Instant Pudding Mix: You can usually find this with the other pudding mixes, make sure it’s instant. And you need just the mix, don’t make the pudding.
- Vanilla: Adds a bit more flavor.
- Water: This will help dissolve the cake and pudding mixes.
- Oil: For extra moisture.
Making Decadent Red Velvet Pound Cake
Using a cake mix and pudding mix will cut down on the making time, getting this delightful red velvet pound cake in the oven even faster. The sooner the pound cake is done the better!
- Prep: Preheat the oven to 325 degrees. Prepare 2 regular bread pans by generously spraying with cooking spray and lightly dusting with flour.
- Mix: Briskly whisk the eggs until foamy. Beat in all the other ingredients until completely combined being careful to not over-mix.
- Pour: Separate the batter evenly into 2 loaf pans.
- Bake: Bake for 60-70 minutes or until a toothpick comes out clean when inserted into the center.
- Cool: Remove from the oven, allow to cool and then remove from the pan.
What is Red Velvet Anyway
This iconic cake actually has quite the history. To many it’s a bit of mystery to what it actually is and tastes like.
- What is Red Velvet Cake? Red velvet despite what many may think, is not a chocolate cake with food coloring. Yes it has cocoa in it, but not to the amount of a chocolate cake, in fact you can hardly taste the cocoa usually. It’s very mild if you can. It’s actually quite different from most other cakes all together. Most cakes have water in them, or milk. Red velvet has buttermilk and vinegar creating a light soft texture.
- Where did it come from? There is debate to when and how red velvet came to be, but they can all agree it came into popularity around the late 1930’s.
- Why is it Red? Back when it first was created, dutch cocoa was used, which when mixed with vinegar, baking soda and buttermilk a cool funky color change happened. The cake went from brown to a reddish brown. Not exactly the vibrant reds of today, but still red. Most of today’s cocoa powder, however, contains an alkalizing agent that neutralizes a lot of the acidity and, in turn, the color changing properties. Today food coloring is usually added to give its bright color.
- What does it taste like? Good question. If you ask people what a red velvet cake tastes like, you’ll get several different answers probably. It will have flavors of sweet vanilla, tangy buttermilk, mild cocoa and butter.
Tips and Variations for Red Velvet Pound Cake
Unlike a true red velvet cake which gets it’s name because of it’s “velvety” texture. This pound cake is dense and rich and can really cure that craving your having for a good sublime cake.
- Pan: This can be made in a bundt pan if you desire. Make sure to grease the pan or pans extremely well.
- Use Room Temp eggs: Every good recipe will tell you start with room temperature eggs. At room temperature the yolks will break up easily and mix with the rest of the eggs better creating a nice crumb.
- They take time to Bake: Don’t rush cooking your red velvet pound cake. It can take up to 90 minutes for the pound cake to get done, but you don’t want to over cook it either. Just till a toothpick comes out clean.
- Cooling it in the Pan: Don’t try to remove the red velvet pound cake to soon, it’ll be more likely to break. Let it cool in the pans before removing.
- Store: Pound cake is best stored at room temperature for 4-5 days in an air tight container. It can be refrigerated for 6-7 days, but the flavor will be best at room temperature.
- Freeze: Pound cake freezes impeccably well. Tightly wrap the cake in plastic wrap, then again in foil. Place in a freezer bag and keep for up to 6 months. Let it come to room temperature on the counter before eating.
More Cakes to Love
Cake has always been a dessert of choice for many. With so many different kinds and varieties, it’s hard to get tired of eating it too. Cake is the ultimate meal finisher. It’s sweet and decadent and there are simply too many to try and not enough days in my life to try them all. But here are a few favorites to get you started.
- Easy Tiramisu Cake
- Fun Homemade Cake Pops
- Cinnabon Cinnamon Roll Cake
- Easy Pumpkin Dump Cake
- Perfect Pineapple Upside Down Cake
Red Velvet Pound Cake
Ingredients
- 4 large eggs
- 1 box Red Velvet Cake Mix
- 1 package 4.3 ounces white chocolate instant pudding mix, dry
- 1 teaspoon vanilla extract
- 1 1/2 cup water
- 1/2 cup vegetable oil
Instructions
- Preheat the oven to 325 degrees F. Prepare 2 regular bread pans by generously spraying with cooking spray and lightly dusting with flour.
- Briskly whisk the eggs until foamy. Beat in all the other ingredients until completely combined being careful to not over-mix.
- Separate the dough evenly into 2 loaf pans.
- Bake for 60-90 minutes (wide variance depends on altitude differences and oven differences) or until a toothpick comes out clean when inserted into the center.
- Remove from the oven, allow to cool, and then remove from the pan.
Nutrition
Serves: 20
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This recipe looks sooooo good! I’m confused, though, at the size of the pan to be used. Is a regular bread pan 9×5 or 8×4? I’m not sure even the industry has standardized this pan. What was your intention?
They are generally these two sizes. Google standard bread size pan and this is what will come up. With this cake (or any other for that matter) you really need to watch and keep checking I would say after 40 minutes for this recipe. Use the standard tooth pick in the center, it should be relatively clean when pulled out. My oven runs hotter than most and took 50 minutes to be done. Also the bigger the bread pan, the shorter the height and will also shorten bake time. Baking is precise, use exact measurements, exact ingredients, exact pan size or close to same size for exact taste. The better quality the ingredients, the better tasting the recipe. I will never understand why some use substitutions and rate the recipe as bad. Don’t rate if you didn’t follow exactly or just comment with out rating if you substituted other ingredients. Just my opinion.
I loved this moist delicious cake. I cut it in cubes and followed a Food Lion recipe for Summer Berry Trifle using chunks of strawberries and blueberries and cool whip mixed with 1 1/2 cups milk and cheesecake pudding rotating each. This is for one loaf if you use both (like I did) use 2 cool whips (8oz each) and 2 instant cheese cake pudding and 3 cups milk. It was the best thing I have tasted for a long time (dessert wise!)
I forgot quantities on berries . For double recipe I use 2-16 oz containers of fresh strawberries (cut in to bite size pieces) and 2 small containers of fresh blueberries (check for stems.)
This is great for any Memorial, 4th of July or Labor Day because it is red white and blue! I put cake cubes first (one loaf) ,
cool whip and pudding mixture (make 2 boxes with 3 cups milk and add 2 containers of cool whip stirred in) use half of this
then half the berries
then repeat with other loaf, cool whip mixture and finish with other half of berries!
Make sure you let the “Red Velvet Pound Cake” from above cool before cutting in to cubes. I use a bread knife and slice in half length ways first, then (leaving intact) cut
on top about one inch apart one way, the same the other way.
You will not believe how good this is and pretty easy to make!
oh yummy!
I love cake mix recipes. I’m a huge fan of the cake mix doctor. This red velvet pound cake looks divine, and red velvet is my daughter’s favorite. I already added the ingredients to my shopping list. I will be making this for her this weekend.
I made this cake today–very good and easy. I used 9×5 pans and baked for 65 min.
So glad to hear!
I don’t have small loaf pans. Could I make it in a bundt cake pan?
This turned out perfect-so moist. Used vanilla pudding. Took this to work-everyone loved it!!!
That is so great to hear! I love using vanilla pudding in my cakes! Thank you for sharing! Xo
Your Recipe Critic,
Alyssa
I live at 7000 feet what changes should I make?
Can’t wait to make. Is the instant pudding 4.3 oz or 3.4? I also found 3.3 ounces.
The 3.3 ounce will work great and even adding another half of a bag. The 4.3 ounce is a larger pudding mix.