Red Velvet Loaf Cake
Red Velvet Loaf Cake is a sweet, colorful treat that’s soft and moist with a gentle hint of cocoa. Its deep red color makes it fun and special, perfect for…
Tip: save now, cook later.Red Velvet Loaf Cake is a sweet, colorful treat that’s soft and moist with a gentle hint of cocoa. Its deep red color makes it fun and special, perfect for almost any occasion, whether you’re celebrating or just want a little something to brighten your day.
I love making this cake because it’s simple but feels like a real showstopper when it’s finished. The cream cheese frosting adds a nice, tangy balance to the sweetness, and I find that slicing it thinly makes it last longer without losing its deliciousness. It’s one of those cakes that always gets compliments, even from people who usually take just a tiny bite of sweets.
My favorite way to enjoy this loaf cake is with a hot cup of coffee or tea in the afternoon. It’s moist enough that it doesn’t need any extras, but if you want to be fancy, a little dusting of powdered sugar on top looks beautiful and adds a soft touch. Every time I bake it, it brings a cozy feeling to the room that’s hard to beat.
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for structure. You can swap for gluten-free flour if needed; just check it’s good for baking. Avoid overmixing to keep the cake tender.
Cocoa Powder: Unsweetened cocoa adds subtle chocolate flavor without dominating. Use natural or Dutch-processed, but know Dutch-process may alter color slightly.
Buttermilk: It keeps the cake moist and adds tanginess. If you don’t have buttermilk, mix regular milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a good substitute.
Red Food Coloring: The deep red is a Red Velvet signature. You can use gel or liquid food coloring. If you want a natural option, beet juice works but might affect flavor slightly.
White Vinegar: It reacts with baking soda to help the cake rise and keeps the color bright. You can substitute with lemon juice if needed.
Cream Cheese & Butter (for frosting): Softened room temperature is key to a smooth texture. For a lighter option, try Greek yogurt mixed with a bit of cream cheese.
How Do You Achieve a Moist and Fluffy Red Velvet Loaf Cake?
Getting the perfect texture is all about mixing and baking time. Follow these tips:
- Mix Wet and Dry Ingredients Separately: This prevents over-activation of gluten in the flour, keeping the cake tender.
- Combine Gently: Add wet ingredients into the dry slowly and fold in with a spatula or wooden spoon until just combined. Overmixing makes a dense cake.
- Don’t Skip Vinegar and Buttermilk: They work together with baking soda to react and create lift and tenderness.
- Bake Evenly: Use the correct pan size and preheat your oven. Check doneness at 50 minutes with a toothpick; don’t open the oven too often.
- Cool Completely Before Frosting: Warm cake will melt the frosting. Patience here keeps your frosting thick and clean.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for shaping the cake and ensures even baking.
- Mixing bowls – one for dry ingredients and one for wet keeps mixing simple and clean.
- Whisk – helps blend ingredients smoothly, especially the wet mix.
- Spatula – ideal for folding batter gently without overmixing.
- Electric mixer (optional) – makes frosting easy to whip light and creamy.
- Cooling rack – important to cool the cake evenly and quickly before frosting.
Flavor Variations & Add-Ins
- Swap cream cheese frosting for a light whipped cream frosting when you want something less sweet and tangy.
- Add a handful of mini chocolate chips to the batter for extra chocolate bites in every slice.
- Mix in chopped walnuts or pecans for crunch and a nutty flavor that pairs well with red velvet.
- Stir in a teaspoon of orange zest to the batter for a fresh citrus twist that brightens the flavor.
Red Velvet Loaf Cake
Ingredients You’ll Need:
For The Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
For The Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 50-60 minutes to bake, and around 30 minutes for cooling and frosting. So, you’ll spend roughly 1 hour and 45 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients:
In another bowl, whisk the vegetable oil, egg, vanilla extract, buttermilk, red food coloring, and white vinegar until smooth.
4. Make the Batter:
Slowly add the wet ingredients into the dry mixture. Stir gently until just combined and smooth. Avoid overmixing to keep the cake tender.
5. Bake the Cake:
Pour the batter into your prepared loaf pan and smooth the top evenly. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the Cake:
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and cool completely before frosting.
7. Make the Cream Cheese Frosting:
Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and continue to beat until the frosting is fluffy. Stir in the vanilla extract.
8. Frost and Serve:
Spread the cream cheese frosting generously over the cooled cake. Optionally, sprinkle some cake crumbs or cocoa powder on top for a pretty finish. Slice and enjoy your delicious red velvet loaf cake!
Can I Substitute Buttermilk in This Recipe?
Yes! If you don’t have buttermilk, mix ½ cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This mimics the tangy acidity that buttermilk provides.
How Do I Store Leftover Red Velvet Loaf Cake?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Bring slices to room temperature or warm gently before serving for the best taste and texture.
Can I Use Gel Food Coloring Instead of Liquid?
Absolutely! Gel food coloring is actually preferred because it gives a richer color without adding extra liquid to the batter, keeping the cake moist and vibrant.
Is It Okay to Freeze This Cake?
Yes, you can freeze the cake without frosting for up to 3 months. Wrap it tightly in plastic wrap and place in a freezer bag. Thaw overnight in the fridge before frosting and serving.
