Red Velvet Loaf Cake is a delightful treat that’s soft, moist, and beautifully red with a subtle hint of cocoa. The smooth cream cheese frosting on top makes each bite extra special, adding just the right amount of tangy sweetness. It’s a simple but impressive cake that feels like a warm hug in dessert form.
I love making this loaf when I want something that’s both easy and a little bit fancy. The way the red color shines through always surprises guests, and the cake keeps well, so it’s perfect for sharing over a few days. I sometimes add a sprinkle of chopped nuts on top for a little crunch, which is a fun twist.
My favorite way to enjoy Red Velvet Loaf Cake is with a cup of coffee or tea in the afternoon. It’s not too heavy, so it feels like a nice little pick-me-up during the day. Plus, it’s a great dessert to bring to a get-together because it travels well and gets smiles from everyone who tries it.
Key Ingredients & Substitutions
Buttermilk: This adds tenderness and a slight tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
Red Food Coloring: It gives the cake its classic look. You can try natural options like beet juice, but the color might be less vibrant.
Cocoa Powder: Unsweetened cocoa adds a slight chocolate note without overpowering. Dutch-processed cocoa can change the flavor slightly if you want a milder taste.
Cream Cheese Frosting: A must for red velvet! Use full-fat cream cheese and unsalted butter for smooth, rich frosting. For a lighter option, try whipped cream cheese with a bit of yogurt.
How Do I Get a Moist, Tender Red Velvet Cake Every Time?
Moisture is key for red velvet. Here’s how I make sure my cake turns out tender and soft:
- Use oil instead of butter for extra moistness.
- Mix the dry ingredients separately and add them alternately with buttermilk to the wet ingredients. This avoids overmixing, which can make the cake tough.
- Don’t skip the vinegar—it reacts with baking soda to help the cake rise and stay tender.
- Bake just until a toothpick comes out clean; overbaking dries the cake.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for shaping your red velvet cake with even baking.
- Mixing bowls – you’ll need separate bowls for wet and dry ingredients to mix thoroughly without overworking the batter.
- Whisk and spatula – a whisk helps blend ingredients smoothly, while a spatula lets you fold and scrape the batter easily.
- Electric mixer – useful for making creamy, lump-free cream cheese frosting quickly.
- Cooling rack – important for cooling the loaf completely before frosting to keep the frosting from melting.
Flavor Variations & Add-Ins
- Try substituting the cream cheese frosting with a mascarpone frosting for a richer, less tangy finish.
- Mix in a handful of white chocolate chips into the batter for occasional sweet bursts.
- Add chopped pecans or walnuts for a crunchy texture contrast that pairs well with the cream cheese.
- Sprinkle a pinch of cinnamon or nutmeg into the dry ingredients for a warm, cozy twist.
How to Make Red Velvet Loaf Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup buttermilk
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 50 to 60 minutes for baking, plus about 30 minutes for cooling and frosting. Overall, plan for roughly 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper. This helps your cake release easily once baked.
2. Mixing Dry Ingredients:
In a large bowl, sift and whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. This ensures everything is evenly combined and smooth.
3. Combining Wet Ingredients:
In another bowl, whisk together the vegetable oil, egg, red food coloring, vanilla extract, and distilled white vinegar until well blended.
4. Making the Batter:
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently with a spatula or wooden spoon just until smooth. Be careful not to overmix to keep the cake tender.
5. Baking the Cake:
Pour the batter evenly into your prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes.
6. Cooling and Frosting:
Transfer the cake to a wire rack and allow it to cool completely. Meanwhile, make the frosting by beating together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.
7. Finishing Touches:
Once the cake is fully cooled, spread or pipe the cream cheese frosting on top. For an extra special look, sprinkle some reserved cake crumbs over the frosting. Slice and serve!
8. Storing Leftovers:
Keep any leftover cake in an airtight container in the refrigerator for up to 3 days. Enjoy chilled or at room temperature.
Can I Substitute Buttermilk in This Recipe?
Yes! If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, then use it as a buttermilk substitute. It helps keep the cake moist and tender.
How Do I Store Leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture and flavor.
Can I Use Natural Food Coloring Instead of Red Dye?
You can use beet juice or pureed strawberries as natural red colorants, but the vibrant red color might be less intense. Natural options may also slightly change the cake’s flavor.
Is It Okay to Freeze Red Velvet Loaf Cake?
Absolutely! Wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and serving.