Red Velvet Loaf Cake
The Red Velvet Loaf Cake is a simple, sweet treat that’s just as lovely to look at as it is to eat. It’s soft and moist, with that classic red…
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The Red Velvet Loaf Cake is a simple, sweet treat that’s just as lovely to look at as it is to eat. It’s soft and moist, with that classic red velvet flavor and a subtle hint of cocoa that makes each bite melt in your mouth. The cream cheese frosting on top adds a smooth, tangy finish that perfectly complements the cake’s richness.
I love making this Red Velvet Loaf Cake because it’s not only delicious but also really easy to whip up. It’s one of those recipes that always impresses guests without requiring too much fuss in the kitchen. I usually bake it a day ahead so the flavors get to settle, making it even tastier when it’s time to enjoy.
This loaf cake is perfect for sharing with friends over coffee or as a sweet ending to a casual dinner. I find it especially nice when sliced and served slightly warm, so the frosting feels soft but not too melty. It’s one of those cakes that brings a little festive spirit to an ordinary day, and I always look forward to the smiles when someone takes their first bite.
Key Ingredients & Substitutions
Buttermilk: It keeps the cake moist and tender while reacting with baking soda for a light texture. No buttermilk? Use plain yogurt or milk with a teaspoon of lemon juice.
Cocoa Powder: Unsweetened cocoa gives that subtle chocolate hint. Use natural or Dutch-processed cocoa, but note Dutch-processed is less acidic and might change the texture slightly.
Red Food Coloring: This creates that classic red velvet look. You can skip or reduce it if you prefer a lighter color. Beet juice is a natural alternative but may alter flavor.
White Vinegar: It reacts with baking soda for leavening and helps the red color pop. Apple cider vinegar works well as a swap.
Cream Cheese Frosting: The tang balances the sweetness brilliantly. For a dairy-free option, try cashew cream frosting or coconut cream with a touch of lemon.
How Can I Get a Soft, Moist Red Velvet Loaf Cake Every Time?
Achieving a soft, moist loaf starts with proper mixing and baking. Here’s how I do it:
- Cream Butter & Sugar: Beat until light and fluffy for airiness in the batter.
- Alternate Adding Dry & Wet Ingredients: Mix gently to avoid overworking the flour, which makes cakes tough.
- Check Oven Temperature: Use an oven thermometer, as baking too hot can dry out the cake.
- Test with a Toothpick: Insert in center near the end of baking; clean or with a few moist crumbs means done.
- Cool in Pan, Then on Rack: Letting the cake rest briefly in the pan keeps it moist but prevents sogginess when fully cooling on a rack.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size to bake this cake evenly and get those nice loaf slices.
- Mixing bowls – a large one for wet ingredients and a medium one for dry makes mixing easy.
- Electric mixer or hand whisk – helps cream butter and sugar into a light, fluffy texture quickly.
- Sifter or fine mesh sieve – great for blending the cocoa, flour, and baking soda smoothly without lumps.
- Rubber spatula – ideal for folding ingredients gently and scraping every bit of batter from the bowl.
- Wire cooling rack – lets the cake cool completely without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped pecans or walnuts to the batter for crunch and a nutty flavor.
- Mix in white chocolate chips for little sweet bursts that go great with the cream cheese frosting.
- Try a dash of cinnamon or espresso powder in the batter for a warm, deeper taste.
- Swap cream cheese frosting for whipped mascarpone mixed with a bit of powdered sugar for a lighter topping.
How to Make Red Velvet Loaf Cake?
Ingredients You’ll Need:
For The Cake:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
For The Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 to 1 1/2 cups (125–190g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking. After baking, allow about 10 minutes for the cake to cool in the pan, plus extra time to cool completely before frosting and serving. So overall, plan for around 1 hour 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pan and Dry Ingredients:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set this aside—it’ll be added later.
2. Cream Butter and Sugar, Add Eggs and Flavorings:
In a large bowl, beat the softened butter and granulated sugar together using a mixer or whisk until the mixture is light and fluffy (about 3 to 4 minutes). Beat in the eggs one at a time, making sure each is well combined. Stir in the vanilla extract.
3. Mix Wet Ingredients and Combine with Dry:
In a small bowl, stir together buttermilk, red food coloring, and white vinegar. Then, alternately add the sifted dry ingredients and the wet buttermilk mixture into the butter and sugar bowl. Begin and end with the dry ingredients. Mix gently and just until combined to avoid overmixing.
4. Bake the Cake:
Pour the prepared batter into your loaf pan and smooth the top evenly with a spatula. Place the pan in the oven and bake for about 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
5. Cool and Frost:
Once baked, let the cake cool in the pan for 10 minutes. Then carefully transfer it to a wire rack so it can cool completely. For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy. Spread the frosting evenly on the cooled loaf cake. Optionally, sprinkle some red velvet crumbs on top for extra charm.
6. Serve and Enjoy:
Your beautiful, moist, and delicious Red Velvet Loaf Cake is ready to enjoy! Slice and serve with a smile.
Can I Substitute Buttermilk in This Recipe?
Yes, you can use regular milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk. Let it sit for 5 minutes before adding to the batter.
How Should I Store Leftover Red Velvet Loaf Cake?
Store leftovers in an airtight container in the fridge for up to 4 days. Allow the cake to come to room temperature before serving for the best texture.
Can I Make This Loaf Cake Ahead of Time?
Absolutely! Bake the loaf a day ahead and keep it wrapped or in an airtight container. Add the cream cheese frosting just before serving for freshness.
Can I Freeze Red Velvet Loaf Cake?
Yes, freeze the unfrosted cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight, then frost before serving.
