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–+ servings
slice of red velvet pound cake, made from a mix, topped with cream cheese icing, served on a white plate.

Red Velvet Pound Cake

Chrysti Benner
You'll love how easy it is to make this red velvet pound cake from a cake mix! It's a simple, beautiful, and delicious!
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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12 Servings
Calories 552 kcal

Equipment

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.

Nutrition

Calories: 552kcalCarbohydrates: 59gProtein: 7gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 129mgSodium: 508mgPotassium: 186mgFiber: 1gSugar: 40gVitamin A: 1000IUCalcium: 96mgIron: 2mg
Keyword easy red velvet pound cake, red velvet cake from a mix, red velvet pound cake, red velvet pound cake from a mix, red velvet pound cake in a buntd pan, red velvet pound cake using a cake mix, red velvet pound cake with cream cheese frosting
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