Red Velvet Loaf Cake
This red velvet loaf cake recipe is soft, tender, and baked in a loaf pan. It's topped with the best cream cheese frosting and red food coloring is used to create that classic red velvet cake look!
Servings: 10 slices
Calories: 471kcal
Equipment
- 9x5-Inch Bread Pan
- Mixing Bowls
- Parchment paper
- Electric Stand Mixer
Ingredients
Red Velvet Loaf
- 1 ¾ cups all-purpose flour
- 3 tablespoons cocoa powder
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- ¾ cup vegetable oil (or canola)
- ½ cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons distilled white vinegar
- 1-2 teaspoons red food gel
Cream Cheese Frosting
- 4 ounces block-style cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Red Velvet Loaf
- Preheat the oven to 350 degrees and line a 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, oil, buttermilk, eggs, vanilla extract, vinegar, and 1 teaspoon of red food gel until thoroughly combined.*If using gel food coloring you'll only need 1 teaspoon, if using liquid you'll need 2 teaspoons.
- Add the flour mixture to the wet ingredients and whisk just until combined (be careful to not overmix). Once combined, pour the batter into the prepared bread pan.
- Bake for 38-45 minutes, using a toothpick to check for doneness (the toothpick should come out clean). Cool for 30 minutes in the pan and then use the parchment paper "handles" to remove the cake. Cool completely.
Cream Cheese Frosting
- In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar and vanilla extract and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
- Spread the icing over the cooled bread, slice, and serve.
- Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Bread Pan: Line your 9×5-inch loaf pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
- Food Coloring: I recommend using red gel food coloring over a liquid kind. You don't have to use as much and the red color is much brighter and deeper.
Nutrition
Serving: 1slice | Calories: 471kcal | Carbohydrates: 58g | Protein: 4g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 191mg | Potassium: 82mg | Fiber: 1g | Sugar: 40g | Vitamin A: 312IU | Calcium: 62mg | Iron: 1mg
