Step 1: Preheat and Prep
Preheat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
Step 4: Add Eggs and Flavor
Beat in the eggs one at a time. Then mix in sour cream, buttermilk, vinegar, vanilla, and red food coloring until fully incorporated.
Step 5: Combine Batter
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Step 6: Bake
Pour the batter into the prepared pan.
Bake for 1 hour 15 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
Beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
Spread over the cooled cake and sprinkle with chopped pecans, if desired.
Why You’ll Love This Red Velvet Pound Cake
Buttery, moist, and rich in flavor
Stunning presentation for any occasion
Classic red velvet with a dense pound cake texture
Cream cheese frosting adds the perfect finishing touch
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