Red Velvet Loaf Cake with Cream Cheese Frosting Recipe

Introduction

This Red Velvet Loaf Cake with Cream Cheese Frosting is a moist, tender treat with a vibrant color and rich flavor. Perfect for any occasion, it combines classic red velvet with a luscious creamy topping that’s easy to make at home.

Ingredients

• 210 grams all purpose flour
• 200 grams granulated sugar
• 3 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 226 grams unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 60 grams sour cream (room temperature)
• 60 grams buttermilk (room temperature)
• 2 teaspoons vanilla extract
• 1/4 teaspoon white vinegar
• 2 teaspoons red gel food coloring
• 56 grams unsalted butter (room temperature, for frosting)
• 113 grams full-fat cream cheese (room temperature)
• 240 grams powdered sugar
• 1/2 teaspoon vanilla extract (for frosting)
• 1/8 teaspoon salt (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with parchment paper, leaving about 2 inches overhang on the sides for easy removal.
2. Step 2: In a large bowl, combine the all purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Mix on low speed using a hand or stand mixer fitted with a paddle attachment.
3. Step 3: Beat the softened butter into the dry ingredients until the mixture resembles wet sand.
4. Step 4: In a separate bowl, whisk together the eggs, sour cream, buttermilk, vanilla extract, white vinegar, and red gel food coloring until smooth.
5. Step 5: With the mixer on low speed, pour half of the wet ingredients into the dry mixture. The batter will be thick and paste-like.
6. Step 6: Scrape down the sides of the bowl, then add the remaining wet ingredients. Mix until just combined; a few lumps are okay. The batter should resemble pancake batter.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top.
8. Step 8: Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean but with moist crumbs attached.
9. Step 9: Remove the loaf from the oven and let it cool in the pan for 5-10 minutes. Then transfer it to a wire rack to cool completely.
10. Step 10: To make the frosting, beat the softened butter and cream cheese together on medium-high speed until smooth and creamy.
11. Step 11: Gradually add the powdered sugar, about one cup at a time, mixing well on low speed after each addition.
12. Step 12: Add the vanilla extract and salt, then mix on low until combined. Increase the speed to medium and beat until the frosting is fluffy.
13. Step 13: Spread the cream cheese frosting over the cooled loaf. Optionally, garnish with cake crumbs or sprinkles. Serve and enjoy!

Tips & Variations

• Room temperature ingredients help the batter mix more evenly and create a tender crumb.
• Use red gel food coloring for a more vibrant color without thinning the batter.
• For a tangier frosting, add a teaspoon of lemon juice or a bit more vanilla extract.
• Try adding a teaspoon of instant coffee powder to the dry ingredients for a deeper chocolate flavor.

Storage

Store the loaf cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving. Leftover cake can be frozen without frosting for up to 3 months; thaw overnight in the refrigerator and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

Gel food coloring is preferred because it provides a stronger color without thinning the batter. Liquid food coloring can be used but may result in a less vibrant color and affect the texture.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 60 grams of milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Red Velvet Loaf Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 84 reviews

This Red Velvet Loaf Cake with Cream Cheese Frosting is a moist, tender, and flavorful cake featuring a subtle cocoa taste paired with a creamy, tangy frosting. The vibrant red hue and smooth cream cheese topping make it perfect for celebrations or everyday indulgence. Baked in a loaf pan for convenient slicing and sharing, this recipe balances a rich texture with sweet, tangy frosting to deliver a classic dessert experience.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 loaf cake (about 8–10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 210 grams all purpose flour
• 200 grams granulated sugar
• 3 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients

• 226 grams unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 60 grams sour cream (room temperature)
• 60 grams buttermilk (room temperature)
• 2 teaspoons vanilla extract
• 1/4 teaspoon white vinegar
• 2 teaspoons red gel food coloring

Cream Cheese Frosting

• 56 grams unsalted butter (room temperature)
• 113 grams full-fat cream cheese (room temperature)
• 240 grams powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches hanging over the edges to easily lift the cake out after baking.
2. Combine Dry Ingredients: In a large mixing bowl, add all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Use a hand or stand mixer on low speed with the paddle attachment to gently combine these ingredients evenly.
3. Incorporate Butter: Add the softened butter to the dry mixture. Beat on low speed until the texture resembles wet sand, ensuring the butter is fully incorporated with the dry ingredients.
4. Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, buttermilk, vanilla extract, white vinegar, and red gel food coloring until smooth and well combined.
5. Mix Wet and Dry Ingredients: With the mixer on low speed, pour half of the wet ingredients into the dry mixture. The batter will be thick and paste-like at this stage.
6. Incorporate Remaining Wet Ingredients: Scrape down the sides of the bowl with a rubber spatula, then add the remaining wet mixture. Mix gently; the batter should resemble pancake batter and can have a few lumps.
7. Bake the Cake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean with moist crumbs attached.
8. Cool the Cake: Once baked, remove the loaf from the oven and let it cool in the pan for 5-10 minutes. Then transfer it to a wire rack to cool completely before frosting.
9. Make the Cream Cheese Frosting: In a mixing bowl, beat softened butter and cream cheese on medium-high speed until the mixture is smooth and creamy.
10. Add Powdered Sugar: Gradually add the powdered sugar one cup at a time, mixing well on low speed after each addition to maintain smoothness.
11. Flavor and Whip Frosting: Add vanilla extract and salt, mixing first on low speed to combine, then increase speed to medium and beat until the frosting is fluffy and light.
12. Frost the Cake: Once the loaf cake has completely cooled, spread the cream cheese frosting evenly on top. Optionally, garnish with cake crumbs or sprinkles. Serve and enjoy!

Notes

• Make sure all ingredients, especially eggs, butter, sour cream, and buttermilk, are at room temperature for best mixing results.
• Red gel food coloring is preferred for vibrant color without altering batter consistency.
• Do not overmix the batter; some lumps are fine to keep the cake tender.
• Use full-fat cream cheese for a rich and creamy frosting.
• Allow the cake to cool completely before frosting to prevent melting and sliding.
• Store leftover cake covered in the refrigerator for up to 4 days.

Keywords: Red Velvet Cake, Loaf Cake, Cream Cheese Frosting, Homemade Cake, Dessert, Baking, Red Velvet Loaf