This rich, moist red velvet pound cake is unbelievably decadent and the perfect festive holiday dessert! You’ll never guess the “secret” ingredient! SO good!!
Homemade Red Velvet Pound Cake
I’ve got a confession to make…
I never quite understood the big deal about red velvet cake. I mean, it’s pretty and all, but I never really “got it” I guess you could say.
Until THIS red velvet pound cake.
I get it now.
I. Am. A. Believer.
You will be too when you see how easy it is to make this red velvet pound cake …and of course when you taste it! There is a “secret ingredient” that makes this red velvet loaf so unbelievably moist and decadent…
The “Secret Ingredient” in our Red Velvet Pound Cake
What is the secret ingredient in this red velvet loaf that makes it extra moist and delicious? What is it that made me a believer in red velvet again??
Bananas!
Yep, bananas!
Just think how soft and rich banana bread is, and then you can see how it would do the same for this red velvet loaf too!
A pound cake traditionally has a pound of each of the following four ingredients: flour, sugar, eggs, and butter. We used a box cake shortcut for our red velvet pound cake to make it a super easy recipe. The “secret” ingredient brings the density and moistness that you expect from a pound cake, so that’s why I went ahead and decided to call it pound cake.
Whether you call it Red Velvet Pound Cake, Red Velvet Loaf, or Red Velvet Bread…it’s definitely a must-try!
For your convenience in re-creating our red velvet loaf, I’ve provided shop-able ad links; disclosure policy here.
Red Velvet Pound Cake Ingredients
- 1 box Red velvet cake mix
- 3 Eggs
- 1/3 cup Canola oil
- Bananas
Cream Cheese Frosting Ingredients
- 1 cup unsalted sweet cream butter
- 4 ounces cream cheese
- 3 cups powdered sugar
- 3 Tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Chocolate shavings (use this handy chocolate shaver to make your own)
- Candy canes, crushed
Kitchen Supplies Used
How to Make Red Velvet Pound Cake
First, watch our quick video demo (1 minute) to see how we made this red velvet loaf. Then keep reading for helpful baking tips!
Baking Tips
- Exact baking time may vary with your oven – cake is done when a toothpick inserted in the middle comes out clean.
- When cake is done baking, remove from oven and place loaf pan on a wire cooling rack to come down to room temperature.
Frosting Ideas
Want a super simple white chocolate glaze ready in minutes? It doesn’t get any easier than our 2-ingredient “magic” white chocolate coconut oil frosting (click here for the recipe).
If you prefer traditional thick cream cheese icing, keep scrolling for the printable recipe card at the bottom of the post, where I’ve included directions to make this option.
Whichever icing you choose, top your red velvet loaf generously with chocolate shavings. For the holiday season we add crushed peppermints for extra sparkle!
When ready to frost and decorate, remove red velvet loaf from pan and place on cutting board or serving dish.
If using cream cheese icing, scoop into a plastic frosting bag for easy application. If using our white chocolate glaze, simply pour the warm glaze slowly over the cake so that it hardens as you pour.
Sprinkle with chocolate shavings and candy canes before glaze completely sets. Allow frosting to set completely before cutting.
More Christmas Recipes
- Christmas Puppy Chow
- Christmas Wreath Cupcakes
- Christmas Tree Oreos
- Mini Santa Belly Cakes
- Kid-Made Mini Gingerbread House Cakes
- Oreo Gingerbread Truffles
- Rudolph Cupcakes
- Copycat Starbuck Cranberry Bliss Bread
- Grinch Jello Shots
- Candy Cane Fudge
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Red Velvet Pound Cake (with Video)
Ingredients
For the cake:
- 1 box red velvet cake mix
- 3 eggs
- 1/3 cup canola oil
- 1 1/2 cups bananas mashed
For the frosting:
- 1 cup unsalted sweet cream butter softened
- 4 ounces cream cheese softened
- 3 cups powder sugar
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla
Toppings:
- 1 cup chocolate shavings
- 1/2 cup crushed candy canes
Instructions
For the cake:
- Preheat oven to 350°F. Prepare a loaf pan by greasing the bottom and sides with butter or non-stick cooking spray.
- In a standing mixer, combine the dry cake mix, oil, eggs, and mashed bananas.
- Pour batter into the loaf pan and bake for 40 minutes at 350°F. (Note: Exact baking time may vary with your oven - cake is done when a toothpick inserted in the middle comes out clean.)
- When cake is done baking, remove from oven and place loaf pan on a wire cooling rack to come down to room temperature.
For the cream cheese icing:
- Using a standing mixer, combine softened butter and cream cheese, powdered sugar, whipping cream, and vanilla. Mix on medium speed until we-llcombined and stiff peaks form.
To decorate:
- When ready to frost and decorate, remove red velvet loaf from pan and place on cutting board or serving dish.
- If using cream cheese icing, scoop into a plastic frosting bag for easy application. If using our white chocolate glaze, simply pour the warm glaze slowly over the cake so that it hardens as you pour.
- Sprinkle with chocolate shavings and candy canes before glaze completely sets. Allow frosting to set completely before cutting.
- Let frosting harden for about 10 minutes before enjoying.
Video
Notes
Nutrition
Be sure to pin our Red Velvet Loaf on Pinterest:
More of our favorite baked holiday goodies:
The BEST Sticky Toffee Pudding Cake (Gluten Free)
- Banana Pudding Jello Shots - May 23, 2022
- Strawberry Hack to Save Mushy Fruit - May 21, 2022
- Crumbl Frozen Hot Chocolate Cookies - May 20, 2022
Betty says
Just interested to know if I can make the loaf ahead and freeze it
Stacey aka the Soccer Mom says
Sure! I would not make the frosting until I’m ready to serve though.