Red Velvet Loaf Cake
Red Velvet Loaf Cake is a soft, moist treat with that classic red color and just the right touch of cocoa flavor. It’s topped with a smooth and tangy cream…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Red Velvet Loaf Cake is a soft, moist treat with that classic red color and just the right touch of cocoa flavor. It’s topped with a smooth and tangy cream cheese frosting that makes every bite feel special and comforting.
I love how easy this cake is to slice up and share, whether it’s for a quick snack or a cozy dessert after dinner. I often find myself cutting a thick piece and pairing it with a cup of tea or coffee—it’s the perfect way to brighten up any afternoon. The cream cheese frosting adds a lovely creaminess that balances the delicate chocolate taste perfectly.
This loaf cake is a real crowd-pleaser, and it always makes me feel a little festive whenever I bake it. It’s great for casual get-togethers or when you want to surprise someone with something sweet but not too fancy. Plus, it keeps well, so you can enjoy it over a few days without it losing its charm.
Key Ingredients & Substitutions
All-purpose flour: This gives the cake structure. You can swap half with whole wheat flour for a nuttier taste but use the rest as all-purpose for a good texture.
Cocoa powder: Just a little unsweetened cocoa adds that classic red velvet hint. You can use natural or Dutch-processed, but Dutch may give a richer flavor.
Buttermilk: It adds moisture and tang, reacting with baking soda to help the cake rise. No buttermilk? Mix ½ cup milk with 1 tsp lemon juice, let it sit 5 min.
Red food coloring: The vibrant red is iconic. Liquid or gel both work, but gel packs more color so use less. For a natural option, try beet juice, although color may be less bright.
Vinegar: Enhances the red color and reacts with baking soda for tenderness. White vinegar is best; apple cider vinegar can be used but may add a slight flavor.
Cream cheese frosting: Cream cheese and butter make a smooth and tangy topping. Use full-fat cream cheese for best taste. If you’re dairy-free, try a vegan cream cheese substitute.
How Do I Get a Moist, Tender Loaf Without Overmixing?
Mixing the batter gently and just until combined keeps your cake light and tender. Overmixing develops gluten and makes the loaf dense.
- Sift dry ingredients to remove lumps and evenly distribute leavening agents.
- Add dry ingredients to wet alternately with buttermilk, mixing softly after each addition.
- Use a spatula, not a mixer, for the final stir; fold until you don’t see dry flour.
- Don’t worry about small lumps—they bake out and keep the texture soft.
Following these tips means your red velvet loaf will rise well and have that perfect crumb you want in each slice.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and easy slicing.
- Mixing bowls – use one for dry ingredients and one for wet for simple mixing.
- Whisk – helps blend the wet ingredients smoothly without lumps.
- Spatula – ideal for folding dry ingredients in gently to avoid overmixing.
- Electric mixer or hand mixer – makes whipping cream cheese frosting quick and smooth.
- Cooling rack – lets the loaf cool evenly so it won’t get soggy underneath.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like pecans or walnuts for crunch and extra flavor.
- Stir in 1/2 cup mini chocolate chips for a sweeter, melty surprise.
- Use almond extract instead of vanilla for a subtle nutty twist that pairs well with cream cheese frosting.
- Mix in 1/3 cup pureed beet for natural red color and a slight earthiness if you want to skip food coloring.
Red Velvet Loaf Cake
Ingredients You’ll Need:
For The Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For The Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This cake takes about 15 minutes to prepare and about 50-60 minutes to bake. Afterwards, allow about 30 minutes to cool completely before adding the frosting. In total, set aside around 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping and Mixing the Batter:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly and line it with parchment paper to make it easy to remove the cake later. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt to make sure everything is mixed well and free of lumps.
In a large bowl, whisk together the sugar and vegetable oil until smooth. Then add the egg and whisk again until everything is well combined. Stir in the red food coloring, vanilla extract, and white vinegar for that classic red velvet taste and texture.
2. Combining Wet and Dry Ingredients:
Now slowly add the dry ingredients to the wet mixture, alternating with the buttermilk—start and end with the flour mixture. Stir gently with a spatula until just combined; avoid overmixing, so your cake stays nice and tender. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
3. Baking, Cooling, and Frosting:
Bake in your oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let your loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
While the cake is cooling, make the cream cheese frosting by beating the cream cheese and butter together until smooth and creamy. Gradually mix in the powdered sugar and vanilla extract, beating until fluffy and spreadable.
When the loaf is completely cooled, spread the frosting on top. For a pretty finish, you can drizzle extra frosting in stripes or swirls. Slice thickly and enjoy with your favorite hot beverage!
Can I Use Frozen or Shelf-Stable Buttermilk?
Yes! If using frozen buttermilk, thaw it overnight in the fridge and give it a good stir before measuring. Shelf-stable buttermilk works just the same—just make sure it’s at room temperature for best mixing.
What Can I Substitute for Red Food Coloring?
You can try natural alternatives like beet juice or powder for a red tint, though the color will be less vibrant. Keep in mind they might slightly alter the flavor. Gel food coloring works too and gives a stronger color without adding extra liquid.
How Should I Store Leftover Red Velvet Loaf Cake?
Store the leftover cake in an airtight container in the fridge for up to 4 days to keep the frosting fresh. Before serving, let it sit at room temperature for 15-20 minutes to soften the frosting.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the loaf up to 2 days in advance and store it wrapped tightly at room temperature or refrigerated. Frost it right before serving for the freshest taste and texture.