Red Velvet Loaf Cake With Cream Cheese Frosting
This Red Velvet Loaf Cake is soft, moist, and beautifully rich with a hint of cocoa and classic red velvet flavor. Baked in a simple loaf pan, this cake is easy to make yet elegant enough for Valentine’s Day, holidays, or anytime you’re craving a slice of something special. Finished with a tender crumb, vibrant color, and a rich vanilla cream cheese frosting.
Equipment
- 8*4 Loaf Pan
Ingredients
For the red velvet Loaf:
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk room temperature
- 1 teaspoon red food coloring liquid or gel
- 1 ¼ cups (155g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons white vinegar
For the cream cheese icing:
- ¼ cup (56 g) unsalted butter room temperature
- ½ cup (113g)cream cheese room temperature
- 1 ¼ cup (150g) powdered sugar sifted
- 1 teaspoon pure vanilla extract
Instructions
For the red velvet loaf cake:
- Preheat oven to 350°F (175°C). Grease and line an 8½ x 4½-inch loaf pan with parchment paper.
- In a large bowl, whisk together the softened butter and sugar until smooth.
- Add the eggs and vanilla extract and mix for 2-3 minutes until fully combined.
- Stir in the buttermilk and red food coloring until evenly mixed.
- Add the flour, cocoa powder, baking soda, and salt. Gently mix just until combined.
- Stir in the vinegar, mixing lightly.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
For the cream cheese frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Add the confectioners’ sugar and vanilla extract. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.Keep the prepared frosting in the refrigerator until ready to use.
- Once the cake has fully cooled, pipe the frosting using a piping bag fitted with your favorite tip, or spread it on with an offset spatula.Slice and Enjoy!
Notes
- Do not overmix the batter to keep the loaf soft and tender.
- If the top browns too quickly, loosely tent with foil during the last 10 minutes of baking.
- If you want to bake this loaf in a 9×5-inch pan instead of an 8×4, simply scale the ingredients up by 30–35%. The larger pan needs a bit more batter to give you the same tall, bakery-style loaf.
- If your frosting looks a little runny, mix in about ¼ cup more powdered sugar. If it feels too thick, gently thin it out with 1 teaspoon of milk or heavy cream at a time until it’s smooth and spreadable.
Nutritional Information
Calories: 332kcalCarbohydrates: 44gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 248mgPotassium: 98mgFiber: 1gSugar: 31gVitamin A: 499IUCalcium: 67mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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