Introduction

Mile High Red Velvet Pound Cake is a rich and buttery dessert with a beautiful deep red color and a signature hint of cocoa. This tall and impressive cake is perfect for holidays, birthdays, or any special occasion where you want to wow your guests.

Unlike traditional layer-style red velvet cakes, this pound cake has a denser texture, similar to classic Southern pound cakes, but keeps the moist and slightly tangy flavor that red velvet is known for. The finishing touch? A luscious cream cheese glaze that adds the perfect level of sweetness and decadence.

Follow this step-by-step guide to make your own stunning Mile High Red Velvet Pound Cake!

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Ingredients

For the Cake:

• 3 cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ½ cup vegetable shortening
• 3 cups granulated sugar
• 5 large eggs
• 1 cup buttermilk
• 1 tablespoon white vinegar
• 2 teaspoons vanilla extract
• 1 teaspoon red gel food coloring (or more for a deeper red)
• 1 teaspoon baking soda

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

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Preparation

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 3: Cream the Butter, Shortening, and Sugar

In a large mixing bowl, beat the butter, shortening, and sugar together until light and fluffy (about 3–5 minutes).

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.

Step 5: Add the Red Velvet Flavor

Mix in the buttermilk, vinegar, vanilla extract, and red food coloring. Stir until well combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Step 7: Activate the Baking Soda

In a small bowl, mix the baking soda with 1 teaspoon of vinegar, then immediately fold it into the batter. This helps create the signature red velvet texture.

Step 8: Bake the Cake

Pour the batter into the prepared bundt pan. Smooth the top with a spatula and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool the Cake

Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

Step 10: Prepare the Cream Cheese Glaze

In a small bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable.

Step 11: Glaze and Serve

Drizzle the cream cheese glaze over the cooled cake. Let it set for about 10 minutes before slicing and serving.

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Variation

• Chocolate Lover’s Red Velvet: Add ½ cup of mini chocolate chips to the batter.
• Nutty Twist: Sprinkle chopped pecans or walnuts into the glaze for extra crunch.
• Berry Red Velvet: Serve with fresh strawberries or raspberries for a fruity contrast.
• Extra Tangy Flavor: Replace half of the buttermilk with sour cream for an even richer taste.

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Cooking Notes

• For the best red color, use gel food coloring instead of liquid.
• Do not skip the vinegar—it enhances the color and keeps the cake tender.
• If using a dark bundt pan, check for doneness 5–10 minutes earlier to prevent overbaking.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Serving Suggestions

• With Ice Cream: Pair with vanilla ice cream for a creamy contrast.
• With Whipped Cream: Top with homemade whipped cream for extra indulgence.
• With Berries: Garnish with fresh strawberries, raspberries, or a berry compote.
• With Espresso or Coffee: The slight bitterness of coffee balances the sweetness.

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Tips

• Make sure all ingredients are at room temperature before starting.
• If the cake sticks to the pan, let it sit for a few more minutes before trying to remove it.
• The cake tastes even better the next day as the flavors develop overnight.
• For a thinner glaze, add more milk; for a thicker glaze, add more powdered sugar.

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Prep Time: 20 minutes

Cooking Time: 75–85 minutes

Total Time: 1 hour 45 minutes

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Nutritional Information (per slice, based on 12 servings)

• Calories: ~460
• Protein: 6g
• Carbohydrates: 62g
• Fat: 22g
• Sodium: 220mg
• Sugar: 42g

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FAQs

1. Can I use all butter instead of shortening?

Yes, you can substitute the shortening with an equal amount of butter, but shortening helps create a fluffier texture.

2. Can I freeze Red Velvet Pound Cake?

Absolutely! Wrap the cooled cake in plastic wrap and aluminum foil before freezing. It stays fresh for up to 3 months.

3. Why do I need vinegar in red velvet cake?

Vinegar reacts with the baking soda to help the cake rise and also enhances the red color.

4. Can I make this cake in a loaf pan?

Yes! Divide the batter between two greased 9×5-inch loaf pans and bake at 325°F for about 55–65 minutes.

5. How do I keep my pound cake moist?

To keep your cake moist, store it in an airtight container, avoid overbaking, and consider brushing it with a simple syrup before glazing.

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Conclusion

Mile High Red Velvet Pound Cake is a show-stopping dessert that combines the classic flavors of red velvet with the rich, dense texture of a pound cake. Whether you’re baking for a celebration or simply treating yourself, this cake is sure to impress with its moist crumb, deep red color, and creamy glaze.

Try this recipe today and enjoy a slice of Southern-inspired decadence! ❤️🍰

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