Red Velvet Loaf Cake
Red Velvet Loaf Cake is a sweet, moist treat with a beautiful deep red color and a hint of cocoa flavor. This cake is soft with a tender crumb, often…
Tip: save now, cook later.Red Velvet Loaf Cake is a sweet, moist treat with a beautiful deep red color and a hint of cocoa flavor. This cake is soft with a tender crumb, often topped with a smooth cream cheese frosting that adds the perfect balance of tangy and sweet. It’s a classic dessert that feels special but is simple enough to enjoy anytime.
I love making this loaf cake because it’s a real crowd-pleaser. The rich red color always catches people’s eye, and the gentle cocoa taste makes it a little different from your usual vanilla or chocolate cake. When I bake it, the smell fills the kitchen and makes me feel like I’m preparing a cozy celebration, even if it’s just a regular day.
My favorite way to enjoy it is slightly warmed with a cup of tea or coffee. It’s great for breakfast or an afternoon pick-me-up, and leftovers (if there are any!) keep well wrapped for a couple of days. If you want an extra touch, try spreading a bit more cream cheese frosting on your slice before you eat it—it really makes the flavors pop.
Key Ingredients & Substitutions
All-purpose flour: This is the base that gives the cake structure. You can swap it for gluten-free flour if needed—just check the blend supports baking.
Cocoa powder: Adds the subtle chocolate flavor traditional to red velvet. Use natural cocoa powder, not Dutch-processed, to react with baking soda properly.
Buttermilk: Keeps the cake moist and tender. If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let sit for 5 minutes.
Red food coloring: This gives red velvet its iconic color. If you prefer natural dyes, beet juice works but may change the flavor slightly.
White vinegar and baking soda: These work together to help the cake rise and react with cocoa for the subtle tangy flavor.
Cream cheese frosting: The classic topping that balances sweetness with a creamy tang. You can switch butter for margarine if dairy-free, and use powdered sugar alternatives for dietary needs.
How Do You Create Those Beautiful Red and White Swirls?
Making the marbled swirl in a loaf cake looks fancy but is easy with a simple method:
- Pour half the red velvet batter evenly into the loaf pan.
- Add the remaining batter on top without mixing.
- Use a knife or skewer to gently drag through both layers: make sweeping S or figure-eight motions.
- Don’t overdo it—just a few swirls create a pretty marbled effect.
Take care not to mix the batters fully. This technique gives that nice contrast and a surprising look when you slice the cake.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this cake; it helps keep the loaf shape and bakes evenly.
- Electric mixer – makes creaming butter and sugar quick and easy for a fluffy batter.
- Medium mixing bowls – to mix dry and wet ingredients separately for better control.
- Whisk or spatula – great for folding batter gently without overmixing.
- Toothpick or skewer – handy for testing cake doneness and making swirl patterns.
- Cooling rack – essential for letting the cake cool fully to avoid soggy frosting.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch that pairs well with cream cheese frosting.
- Mix in orange zest to brighten up the cocoa flavor with a fresh, citrus twist.
- Swap cream cheese frosting for vanilla buttercream if you prefer a sweeter, less tangy topping.
- Try adding a handful of mini chocolate chips into the batter for extra bursts of chocolate in every bite.
Red Velvet Loaf Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 tbsp red food coloring
- 1 tsp white vinegar
- 1/2 tsp baking soda (additional)
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This loaf cake takes about 15 minutes to prepare, 50-60 minutes to bake, and around 15 minutes to cool before frosting. Plan for a total of about 1 hour and 30 minutes, including assembly and any resting time.
Step-by-Step Instructions:
1. Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan well, then lightly flour it or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy. This usually takes about 3-4 minutes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is mixed well before adding the next. Then stir in the vanilla extract.
5. Combine Wet Ingredients
In a small bowl, mix the buttermilk, red food coloring, white vinegar, and the additional 1/2 teaspoon of baking soda. This mixture activates the leavening and gives the cake its signature red hue.
6. Combine All Ingredients
Alternately add the dry ingredients and the wet buttermilk mixture to the butter mixture. Start and end with the dry ingredients. Mix gently until just combined; avoid overmixing to keep the texture tender.
7. Create the Swirl Effect
Pour half of the batter into the prepared loaf pan, then pour the remaining batter on top. Use a knife or skewer to gently swirl through the batter creating a pretty marbled pattern.
8. Bake
Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick in the center — it should come out clean or with only a few moist crumbs.
9. Cool the Cake
Let the cake cool in the pan for about 15 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before frosting.
10. Make the Cream Cheese Frosting
Beat the cream cheese and softened butter together until smooth. Slowly add the sifted powdered sugar and vanilla extract, and continue beating until the frosting is light and fluffy.
11. Frost the Cake
When the cake is fully cooled, spread the cream cheese frosting evenly over the top. For a decorative touch, swirl in a few red velvet crumbs into the frosting for a marbled look.
12. Serve and Enjoy
Slice the loaf and serve with your favorite hot drink. Store any leftovers in an airtight container in the refrigerator to keep the cake fresh.
Can I Use Frozen Buttermilk for This Recipe?
Yes, you can! Just make sure it’s fully thawed and gently stirred before using. This helps maintain the right consistency and acidity needed for the red velvet cake’s texture and flavor.
Can I Substitute the Red Food Coloring?
Absolutely! If you prefer natural alternatives, beet juice or pomegranate juice can work, though the color will be less vibrant and may alter the flavor slightly.
How Should I Store Leftover Cake?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature or warm slices slightly before serving for the best taste.
Can I Make the Cake Ahead of Time?
Yes! Bake the loaf a day ahead and store it wrapped at room temperature or refrigerated. Frost just before serving to keep the cream cheese frosting fresh and creamy.