Red Velvet Loaf Cake
Red Velvet Loaf Cake is a charming twist on the classic red velvet cake, baked into a cozy, easy-to-slice loaf. This cake is beautifully soft with that signature cocoa flavor…
Tip: save now, cook later.Red Velvet Loaf Cake is a charming twist on the classic red velvet cake, baked into a cozy, easy-to-slice loaf. This cake is beautifully soft with that signature cocoa flavor and a lovely reddish hue that makes it perfect for any occasion. A swirl of cream cheese frosting or a simple glaze adds a creamy touch that pairs wonderfully with the cake’s subtle tang.
I love making this loaf cake when I want something sweet but not too complicated. The best part is how it fills the kitchen with a gentle chocolate aroma mixed with hints of vanilla and a little tang from the buttermilk. It always makes me smile watching everyone’s faces light up as they take their first bite. If I’m feeling extra, I like to add a sprinkle of chopped nuts or even chocolate chips right into the batter for a little surprise.
For serving, I like to enjoy a thick slice with a cup of coffee or tea in the afternoon. It’s simple, satisfying, and great for sharing with friends or family. This Red Velvet Loaf Cake feels like a warm hug in cake form—perfect for brightening up any day or making a special moment feel even sweeter.
Key Ingredients & Substitutions
Buttermilk: This adds a subtle tang and helps keep the cake moist. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Red Food Coloring: It gives red velvet its signature color. You can use natural beet juice or powder for a milder color and flavor.
Cocoa Powder: Use unsweetened cocoa powder to bring the chocolate flavor without bitterness. Dutch-processed cocoa works well but adjust baking soda if you switch.
Vinegar: It reacts with baking soda to help the cake rise and adds a slight tang. White vinegar or apple cider vinegar are good choices.
Cream Cheese Frosting: The classic topping for red velvet. If you want a lighter touch, try whipping in some Greek yogurt or mascarpone cheese.
How Do You Get That Soft, Moist Texture in Red Velvet Loaf Cake?
The secret is balancing wet and dry ingredients and not overmixing. Here’s what I do:
- Cream the butter and sugar well until fluffy to trap air for a lighter crumb.
- Add eggs one at a time, mixing fully but gently.
- Alternate adding dry and wet ingredients, mixing just until combined each time. Overmixing can make the cake dense.
- Use sour cream along with buttermilk to keep it extra moist and tender.
- Bake in a properly greased loaf pan and don’t open the oven too early to avoid sinking.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for shaping the cake and baking it evenly.
- Mixing bowls – for combining dry and wet ingredients separately to avoid overmixing.
- Hand mixer or stand mixer – makes creaming butter and sugar easy and helps get a smooth batter.
- Measuring cups and spoons – accurate measurements are key for the right texture and flavor.
- Rubber spatula – great for folding ingredients gently without deflating the batter.
- Wire cooling rack – lets your cake cool evenly so the frosting doesn’t melt.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans for a nice crunch and extra nuttiness.
- Mix in ½ cup mini chocolate chips to boost the chocolate flavor and add little melty surprises.
- Try swapping some of the cocoa powder for instant espresso powder to deepen the chocolate taste.
- For a fruity twist, fold in ½ cup fresh or frozen raspberries just before baking for tart bursts in every bite.
How to Make Red Velvet Loaf Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- ½ cup sour cream
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
How Much Time Will You Need?
Preparation time is about 15 minutes, and baking takes 50 to 60 minutes. Allow an additional 10 minutes for cooling in the pan, and then more time to cool completely before frosting. Overall, plan for around 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Set your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to keep the cake from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This makes sure everything is evenly combined and fluffy.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step helps create a tender cake.
4. Add Eggs and Vanilla:
Add eggs one at a time, beating well after each. Then stir in the vanilla extract to add lovely flavor.
5. Combine Wet Ingredients:
In a small bowl, mix together the buttermilk, red food coloring, white vinegar, and sour cream.
6. Combine Wet and Dry Mixtures:
Alternate adding the flour mixture and the wet buttermilk mixture to the butter mixture, beginning and ending with the flour. Mix gently until just combined to keep the cake tender.
7. Bake the Cake:
Pour the batter into your prepared pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cake:
Let the cake cool in the pan for about 10 minutes, then carefully remove it onto a wire rack and let it cool completely before frosting.
9. Make the Cream Cheese Frosting:
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and then the vanilla extract. Mix until creamy and spreadable.
10. Frost and Serve:
Once the cake is fully cooled, generously spread the cream cheese frosting on the top or serve on the side with slices. Enjoy each moist, vibrant bite!
Can I use regular milk instead of buttermilk?
Yes! Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk, let it sit for 5 minutes, and then use it as a buttermilk substitute. This helps keep the cake moist and tender.
How do I store leftover Red Velvet Loaf Cake?
Store leftovers in an airtight container in the fridge for up to 4 days. For best texture, bring slices to room temperature before serving or warm them slightly in the microwave.
Can I freeze this Red Velvet Loaf Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in foil before freezing. It can be stored for up to 2 months. Thaw overnight in the fridge and add frosting just before serving.
What can I do if I don’t have red food coloring?
You can try natural alternatives like beet juice or powder, but keep in mind the color will be milder and the flavor slightly different. Adding a little extra cocoa powder can help balance the taste.
