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Easy Red Velvet Pound Cake

  • Prep 10 min
  • Total 60 min
  • Servings 12
  • Pinterest
    539
  • Print
    1K
  • Save
    32
  • Facebook
    136
  • Email
    186

Pound cake and red velvet cake had a baby, and we’re so excited for you to meet it. The easy homemade cream cheese icing takes this one over the top! MORE + LESS -

Beth Klosterboer Beth Klosterboer
November 20, 2016

Ingredients

Red Velvet Pound Cake:

1
box (15.25 oz) Betty Crocker™ SuperMoist™ red velvet cake mix
1/3
cup all-purpose flour
1
box (3.4 oz) chocolate pudding mix
1
cup sour cream
1/2
cup vegetable oil
1/2
cup water
4
large eggs

Cream Cheese Icing:

8
oz cream cheese, softened
2 2/3
cups powdered sugar
1
teaspoon pure vanilla extract
2
tablespoons milk

Steps

Hide Images
  • 1
    Preheat oven to 350°F. Spray a fluted tube cake pan with non-stick baking spray with flour.
  • 2
    Stir the cake mix, flour and pudding mix together in a mixing bowl. Add the sour cream, oil, water and eggs. Using an electric mixer, beat on low speed for 15 seconds. Increase speed to medium and beat for 2 minutes.
  • 3
    Pour batter into pan. Bake for 38-44 minutes until a wooden skewer inserted into the center of the cake comes out clean.
  • 4
    Allow to cool in pan for 10 minutes. Turn the cake out onto a wire rack and cool completely.
  • 5
    Beat cream cheese until light and fluffy. Sift the powdered sugar over the cream cheese, then add vanilla extract and milk and beat until smooth and creamy.
  • 6
    Pour into a disposable pastry bag and pipe icing over top of the pound cake.

Expert Tips

If you don’t have disposable pastry bags, pour icing in a gallon-sized food storage bag and seal. Cut a small piece off one of the corners of the bag and use to pipe your icing.

Can’t get enough red velvet? We’re got more delicious dessert ideas right this way. • Classic Red Velvet CakeRed Velvet Cupcakes with Marshmallow ButtercreamGluten-Free Red Velvet CakeCake Mix Red Velvet CookiesRed Velvet Ravioli

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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