Red Velvet Loaf Cake
Okay let’s get into this Red Velvet Loaf Cake recipe. This is a red velvet cake in loaf form, because who doesn’t love that?
Moist, tender crumb, hint of cocoa, bright red color and topped with cream cheese frosting. Easy and impressive for any occasion.
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla
Red Velvet Loaf Cake instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt.
- In another bowl, mix buttermilk, vegetable oil, eggs, red food coloring, vanilla and white vinegar until combined.
- Add wet ingredients to dry ingredients and mix until just combined. Don’t overmix.
- Pour into prepared loaf pan and smooth top with spatula.
- Bake 45-55 minutes or until toothpick comes out clean. Let cool in pan 10 minutes, then transfer to wire rack to cool completely.
- While cake is cooling, prepare frosting. In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until creamy and spreadable.
- Once cake is completely cool, spread frosting on top. Slice and serve.
Tips
Understand the Ingredients: Each ingredient in this Red Velvet Loaf Cake recipe plays a part. Buttermilk and vinegar work together to give the cake its tender crumb and react with the baking soda to make the cake rise. Understanding how these ingredients work together can help you make adjustments if needed.
Cocoa Powder: The type of cocoa powder you use can make a big difference in the color and flavor of the cake. Unsweetened, natural cocoa powder is recommended because it reacts with the baking soda and vinegar to enhance the red color. Dutch-processed cocoa powder has been alkalized so it doesn’t react the same way and can affect the color and rise of the cake.
Red Food Coloring: The color can vary depending on the brand and type of food coloring used. Liquid food coloring is traditional but gel or paste food coloring can be more vibrant and requires less to get the color you want. Start with a small amount and adjust to your desired color.
Mixing: Overmixing the batter can make the cake dense and chewy because it develops the gluten in the flour. Mix dry and wet ingredients until just combined to get a tender crumb.
Baking Temperature and Time: Ovens can vary so use an oven thermometer to ensure accuracy. Also, start checking the cake a few minutes before the suggested baking time to prevent overbaking which can dry out the cake.
Room Temperature Ingredients: Make sure ingredients like eggs, buttermilk and cream cheese are at room temperature before starting. This will help create a smoother batter and frosting as the ingredients will emulsify better and give a more even texture in the finished cake.
Serving
Dust with Powdered Sugar: For a simple and elegant finish, dust the frosted loaf with powdered sugar just before serving. This adds a nice contrast and a touch of sweetness.
Serve with Fresh Berries: The tangy cream cheese frosting and the subtle cocoa flavor of the cake pairs well with the freshness of berries. Serve slices of the loaf with fresh strawberries, raspberries or blueberries.
Serve with Coffee or Tea: The richness of the Red Velvet Loaf Cake makes it a perfect companion to a cup of coffee or tea. The bitterness of coffee or the subtlety of tea balances the sweetness of the cake, a nice snack or dessert.
Top with Ice Cream: For a decadent treat, serve a warm slice of Red Velvet Loaf Cake with a scoop of vanilla ice cream. The warmth of the cake and the cold of the ice cream is heavenly and the vanilla flavor goes well with the richness of the cake.
Storage
Room Temperature: If you will be consuming the Red Velvet Loaf Cake within a couple of days, you can store it at room temperature. Keep it in an airtight container or wrap it in plastic wrap to prevent it from drying out. But since it has cream cheese frosting, it’s best to store the frosted cake in the refrigerator if the room temperature is warm or if you will be storing it for a longer period.
Refrigerating: For longer storage, you can refrigerate the cake for up to 5 days. Wrap it in plastic wrap or store it in an airtight container to prevent it from absorbing odors from the fridge and to keep it moist.
Freezing: Both frosted and unfrosted Red Velvet Loaf Cake can be frozen for up to 3 months. Wrap the cake or slices in plastic wrap then in aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving. It’s best to freeze the cake unfrosted and add the frosting after thawing for the best texture and flavor.
FAQs
Can I use a different type of vinegar? White vinegar is recommended because of its neutral flavor but apple cider vinegar can be used as a substitute without affecting the taste. The key is the acidity which reacts with the baking soda.
What if I don’t have buttermilk? If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for about 10 minutes until it curdles slightly then use as directed in the recipe.
Can this be made into cupcakes? Yes, the batter for Red Velvet Loaf Cake can also be used to make cupcakes. Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Why didn’t my cake rise? If your cake didn’t rise as expected, it could be because of expired baking soda. Baking soda loses its potency over time so make sure it’s fresh for the best results. Also don’t overmix the batter as this can deflate the batter and affect the rise.
Can I make the cake less sweet? You can reduce the granulated sugar in the batter but this will affect the texture slightly. For the frosting, reducing the powdered sugar will decrease the sweetness but also the thickness and spreadability of the frosting.
Red Velvet Loaf Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and spreadable.
- Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve.