The Red Velvet Loaf Cake is a rich, moist, and beautifully colored dessert that transforms the classic red velvet cake into an elegant loaf form. With its soft crumb, subtle cocoa flavor, and creamy cream-cheese topping, this cake is perfect for afternoon tea, special occasions, or a simple homemade treat.
This loaf version is easy to prepare, slices neatly, and delivers the same indulgent taste as traditional red velvet cake—without the need for layers.
Ingredients
For the Red Velvet Loaf Cake
- Unsalted butter, softened
- Granulated sugar
- Eggs, at room temperature
- Vanilla extract
- Cocoa powder
- Red food coloring
- Buttermilk
- All-purpose flour
- Baking powder
- Baking soda
- White vinegar
- A pinch of salt
For the Cream Cheese Frosting
- Unsalted butter, softened
- Icing sugar (powdered sugar)
- Full-fat cream cheese
- Vanilla extract
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 170°C (340°F). Line a loaf pan with parchment paper, leaving some overhang for easy removal.
2. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light, pale, and fluffy. This step helps create a soft and tender cake texture.
3. Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cocoa powder, and red food coloring until the batter is evenly colored.
4. Incorporate the Liquids
Pour in the buttermilk and mix gently until fully combined. The buttermilk adds moisture and helps achieve the classic red velvet softness.
5. Add Dry Ingredients
Sift together the flour, baking powder, baking soda, and salt. Add them to the batter and mix just until combined. Avoid overmixing to keep the cake light.
6. Activate the Batter
Stir in the vinegar briefly. This reacts with the baking soda and helps create a fluffy texture.
7. Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool completely before frosting.
Cream Cheese Frosting
8. Make the Frosting
Beat the butter until smooth. Gradually add the icing sugar and beat until light and creamy. Add the cream cheese and vanilla extract, then mix gently until smooth and thick.
9. Decorate
Spread or pipe the frosting generously over the cooled loaf cake. For a decorative touch, you can sprinkle red velvet crumbs on top.
Serving and Storage
- Slice and serve at room temperature for the best flavor.
- Store the cake in the refrigerator for up to 3 days.
- Bring to room temperature before serving for a softer texture.
Final Notes
This Red Velvet Loaf Cake is moist, visually striking, and perfectly balanced between sweetness and tanginess. Whether served plain or topped with cream cheese frosting, it’s a timeless dessert that never fails to impress.