Easy Red Velvet Pound Cake (From a Mix!)
Rich, moist, and full of that signature cocoa flavor, this cake mix red velvet pound cake is pure dessert bliss.
This red velvet pound cake with cream cheese icing is not only easy to make, but it delivers a perfect balance of flavor with a stunning, bakery-style finish—great for holidays, gatherings, or “just because.”
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Pound cake is such a timeless dessert—simple, dependable, and always a crowd-pleaser.
Not only that, but I love how easy it is to customize. I’ve made countless pound cakes over the years, including cream cheese pound cake from a mix, peanut butter pound cake and chocolate cream cheese pound cake.
But this red velvet version has earned a place at the top of my list of favorites!
I’m a total sucker for anything red velvet, and this red velvet bundt cake from a mix tastes like something you’d find at a fancy bakery—but it’s SO easy to pull together at home.
It has that signature hint of cocoa that makes red velvet so special, and the texture is just right: dense, soft, and perfect for slicing.
And the icing really takes it over the top! That tangy cream cheese flavor is the perfect match for the rich cake, and it’s just the right amount of sweet.
You get that irresistible combo of flavors in every bite!
This is an easy cake for the holidays too—it has such a warm, festive look, and it fits right in with all the seasonal sweets.
I’ve served it for Christmas, Valentine’s Day, and even for just a cozy weekend treat.
If you’re looking for a show-stopping dessert that’s easy to whip up but still feels special, this red velvet pound cake checks all the boxes.
More Cake Mix Desserts You’ll Love:
Red Velvet Bundt Cake with Cream Cheese Icing
I love the flavor combination of red velvet with cream cheese frosting.
That smooth icing dripping down the sides of the bundt cake makes it look just as amazing as it tastes.
It’s a dessert that feels extra special, like it came from a bakery, but nobody would ever guess you used a doctored-up cake mix to make it!
This is sure to become a tradition in your home, making appearances at birthdays and holidays.
How to Make Red Velvet Pound Cake with Cream Cheese Icing
It’s really easy to make this delicious cake.
Ingredients You’ll Need
For the Cake:
- Unsalted Butter
- Cream Cheese
- Granulated Sugar
- Eggs
- Vanilla Extract
- Red Velvet Cake Mix
- All-Purpose Flour
- Water
- Red Velvet Emulsion or Red Food Coloring (Optional)
For the Icing:
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Milk
How to Make It:
Find the full printable recipe available below
Cream the butter and sugar. First, you’ll beat together butter and cream cheese until smooth.
Add sugar to the bowl, mixing until well-combined.
Add the dry ingredients. Next, you’ll add eggs, one at a time, mixing after each addition and scraping down the sides of the bowl as needed.
Add vanilla extract, mixing just until it’s incorporated. Then, with the mixer on the lowest speed, add cake mix and flour.
Be sure not to overmix–you just want to mix it until everything is combined.
Finish batter and bake. Next, you’ll add in the water and red velvet emulsion or food coloring (if using), mixing to incorporate.
Pour the batter into a bundt pan that’s been sprayed with baking spray, smoothing the batter out evenly, then pop it in the oven to bake.
Prepare the frosting. After the cake has cooled, it’s time to make the icing. Combine cream cheese, butter, powdered sugar, and vanilla extract in a medium mixing bowl.
Beat with an electric mixer until smooth. Add four tablespoons of milk, mixing well to combine.
If necessary, continue adding one or two more tablespoons of milk until desired consistency is achieved.
You want the icing to be thin enough to spoon over the cake, but not so thin that it drips completely off the cake.
Ice and serve. Last, you’ll drizzle the icing over the cake, allowing it to drip partly down the sides.
Then you can serve and enjoy!
Notes and Adaptations
- Leftover cake should be covered and stored in the refrigerator.
- The use of red food coloring or red velvet emulsion is optional–I like that it provides a deeper color, but the cake will still be beautiful and delicious without it.
Recommended Equipment
Red Velvet Pound Cake
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 8 ounce cream cheese softened
- 1 cup granulated sugar
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 13.25 ounce red velvet cake mix
- 1 cup all-purpose flour
- 1/2 cup water
- 1 tablespoon red velvet emulsion or red food coloring (optional)
For the Icing:
- 4 ounce cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons milk
Instructions
- Preheat oven to 325F and spray a bundt pan thoroughly with baking spray. Alternatively, you can butter the pan and dust it with flour. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), beat together butter and cream cheese until smooth.
- Add sugar to the bowl, mixing until well-combined.
- Add eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl as needed.
- Add vanilla extract, mixing just until incorporated.
- With the mixer on low speed, add cake mix and flour, mixing just until combined.
- Add in the water and red velvet emulsion or food coloring (if using), mixing to incorporate well.
- Pour the batter into the prepared bundt pan, smoothing it out evenly. Bake in preheated oven for 60-65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and let cool in the pan for about 10 minutes. Then, run a knife along the edges of the cake to ensure it separates from the pan. Invert cake onto a serving plate, then allow to cool completely before icing.
- Once the cake is cooled, prepare the icing by combining cream cheese, butter, powdered sugar, and vanilla extract in a medium mixing bowl. Beat with an electric mixer until smooth.
- Add four tablespoons of milk, mixing well to combine. If necessary, continue adding one or two more tablespoons of milk until desired consistency is achieved. You want the icing to be thin enough to spoon over the cake, but not so thin that it runs completely off the cake.
- Spoon the icing over the cake, allowing it to drip partly down the sides.
- Serve and enjoy!
Notes
- Leftover cake should be covered and stored in the refrigerator.
- The use of red food coloring or red velvet emulsion is optional–I like that it provides a deeper color, but the cake will still be beautiful and delicious without it.
Equipment
Nutrition
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