This Red Velvet Pound Cake with Toasted Pecans and Chocolate Chips is everything you didn’t know you needed in a dessert. It’s got that rich, cocoa-kissed red velvet flavor you crave, a dense and buttery pound cake texture, and just enough crunch from toasted pecans to keep things exciting. Add in pockets of melty chocolate chips, and you’ve got a slice of comfort that’s both nostalgic and completely irresistible. It’s a perfect twist on a classic and a guaranteed hit at any gathering or when you’re just treating yourself.

Why You’ll Love Red Velvet Pound Cake with Toasted Pecans & Chocolate Chips

This cake brings together the best parts of classic red velvet and southern-style pound cake with a nutty, chocolatey upgrade. Here’s what makes it shine:

Beautiful and Bold: That deep red color makes it visually stunning and festive for holidays, birthdays, or special dinners.

Rich and Moist: Thanks to butter, sour cream, and buttermilk, this pound cake is tender, rich, and never dry.

Nutty Crunch Meets Chocolate Bliss: The pecans toast up perfectly while baking, and the chocolate chips melt just slightly into the cake for added texture and decadence.

Make-Ahead Friendly: This cake actually gets better the next day. The flavors settle and deepen, making it perfect for prep ahead of time.

Crowd Favorite: Whether you’re serving kids or adults, this cake pleases everyone—it’s sweet but balanced, fun yet elegant.

Ingredients in Red Velvet Pound Cake with Toasted Pecans & Chocolate Chips

Each ingredient plays a specific role in making this cake unforgettable:

Unsalted Butter: The foundation of any good pound cake rich, creamy, and full of flavor.

Granulated Sugar: For sweetness and structure.

Brown Sugar: Adds moisture and a light caramel undertone that enhances the chocolate.

Eggs: Essential for binding and giving that rich texture.

All-Purpose Flour: Keeps the cake sturdy yet soft.

Cocoa Powder: Just a touch to give that signature red velvet chocolate flavor.

Buttermilk: The tang in red velvet! Helps activate the leavening and adds moisture.

Sour Cream: Adds richness and helps maintain the moist crumb.

Vanilla Extract: Deepens the flavor and gives warmth.

Red Food Coloring: For that classic red hue go as bold or subtle as you like.

Baking Soda & Salt: To balance the sweetness and help the cake rise.

Toasted Pecans: Brings a buttery, nutty crunch that perfectly complements the soft cake.

Semi-Sweet Chocolate Chips: Pockets of gooey chocolate make every bite special.

(Note: the exact measurements for each ingredient are listed in the recipe card below.)

Instructions

Ready to bake this red velvet dream? Let’s go step-by-step:

Preheat Your Equipment

Set your oven to 325°F and grease and flour a large bundt or loaf pan. Don’t skip this—pound cakes love to cling to pans!

Combine Ingredients

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating after each addition.

Mix in vanilla and red food coloring.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Add the dry ingredients alternately with the buttermilk and sour cream, mixing until just combined. Be careful not to overmix—you want it smooth but not overworked.

Fold in the toasted pecans and chocolate chips gently.

Prepare Your Cooking Vessel

Pour the batter into your prepared pan and smooth the top. Give the pan a few gentle taps on the counter to remove any air bubbles.

Cook to Perfection

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top may crack slightly that’s a good sign!

Cool and Finish

Let the cake rest in the pan for 10–15 minutes before carefully turning it out onto a wire rack to cool completely.

Optional: Dust with powdered sugar, drizzle with cream cheese glaze, or serve as is—the cake is flavorful enough on its own.

Serve and Enjoy

Slice it thick and serve with a hot cup of coffee, a scoop of ice cream, or a dollop of whipped cream. However you enjoy it, every bite is full of red velvet charm and chocolatey goodness.

Notes

Nutrition Facts
Servings: 12
Calories per serving: ~480

Prep Time: 25 minutes
Cook Time: 75 minutes
Total Time: About 1 hour 40 minutes

How to Serve Red Velvet Pound Cake with Toasted Pecans & Chocolate Chips

Everyday Delight: Serve warm with coffee or tea for a cozy treat.

Holiday Star: Garnish with cream cheese glaze and fresh berries for a show-stopping dessert table centerpiece.

Indulgent Twist: Toast a slice and top with vanilla ice cream and hot fudge sauce.

Gift-Worthy: Wrap individual slices in parchment and tie with twine for a sweet homemade gift.

Additional Tips

• Toast the Pecans First: Toasting brings out their full flavor just 5–7 minutes at 350°F in the oven will do.
• Use High-Quality Cocoa Powder: Red velvet relies on cocoa for depth; choose a good one.
• Don’t Overbake: Start checking at 70 minutes to avoid dryness.
• Let It Rest: Pound cake develops better flavor if allowed to rest for a few hours before serving.
• Optional Glaze: A simple cream cheese glaze with powdered sugar, cream cheese, and milk is amazing here.
• Color Control: Use gel food coloring for a more vibrant red with less liquid.

FAQ’s

1. Can I use walnuts instead of pecans?
Yes! Walnuts work well too, but pecans give a slightly sweeter, buttery crunch.

2. Can I skip the food coloring?
You can it’ll still taste great, though it won’t have the classic red velvet appearance.

3. Why is there sour cream and buttermilk?
Together, they make the cake extra moist and add a delicious tangy flavor that balances the sweetness.

4. Can I add a glaze?
Definitely. A cream cheese glaze or simple vanilla glaze adds an elegant touch.

5. Can I make it ahead?
Yes! This cake keeps beautifully for up to 3 days at room temp or a week in the fridge.

6. Can I freeze it?
Absolutely. Slice and wrap individual pieces tightly for freezer-friendly portions.

7. Can I use milk instead of buttermilk?
If you must, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk to mimic buttermilk.

8. What kind of chocolate chips are best?
Semi-sweet work perfectly, but dark or milk chocolate can be used depending on preference.

9. How do I store leftovers?
Wrap tightly and keep at room temperature for up to 3 days or refrigerate for longer freshness.

10. Can I bake this in mini loaf pans?
Yes! Just reduce the baking time to about 45–50 minutes and check with a toothpick.

Conclusion

Red Velvet Pound Cake with Toasted Pecans & Chocolate Chips is the best of all dessert worlds rich, chocolatey, nutty, and undeniably beautiful. It’s the kind of cake that turns heads and earns repeat requests. Whether you’re baking for a celebration or just want something indulgent and homemade, this recipe delivers every single time. So preheat your oven, gather your ingredients, and prepare to fall in love with your new favorite pound cake.

Print