Description

A Red Velvet Loaf Cake that captures all the beloved flavors and appearance of a traditional Red Velvet cake in a more convenient format. This cake features a tender, moist crumb with a subtle cocoa flavor and a rich cream cheese frosting, perfect for any occasion.

Ingredients

Scale

2 ½ cups (300g) All-purpose flour
1 ½ cups (300g) Granulated sugar
1 tablespoon Unsweetened cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup (240ml) Buttermilk, at room temperature
½ cup (120ml) Vegetable oil
2 large Eggs, at room temperature
1 teaspoon Pure vanilla extract
2 tablespoons (30ml) Red gel food coloring
1 teaspoon White vinegar
8 ounces (226g) Full-fat cream cheese, softened
½ cup (113g) Unsalted butter, softened
4 cups (480g) Powdered sugar, sifted
1 teaspoon Pure vanilla extract

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring it or lining it with parchment
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla until smooth
Stir in the red food coloring and vinegar
Combine the wet and dry ingredients, mixing until just combined
Pour the batter into the prepared loaf pan and tap to remove air bubbles
Bake for 50-60 minutes, checking with a toothpick for doneness
Cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely
For the frosting, beat the cream cheese and butter until smooth, gradually adding powdered sugar and vanilla until fluffy
Frost the completely cooled cake and serve

Notes

For extra flavor, you can add ½ cup of chocolate chips to the batter.

If you don't have buttermilk, make your own by adding vinegar to milk and letting it sit for 5-10 minutes.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 475 kcal
Sugar: 42 g
Sodium: 275 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 65 mg