Description
Moist, flavorful, and topped with a rich cream cheese frosting, this Red Velvet Loaf Cake is a must-try for any dessert lover! Its soft crumb and vibrant color make it as beautiful as it is delicious. Plus, it’s incredibly easy to make with a few pantry staples. Perfect for any occasion!
Ingredients
Scale
1 ½ cups all-purpose flour
1 tbsp cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp white vinegar
½ cup buttermilk
1 tbsp red food coloring
8 oz cream cheese, softened (for frosting)
1 cup powdered sugar (for frosting)
1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and white vinegar.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients.
- Stir in the red food coloring until the batter is evenly colored.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before transferring it to a wire rack.
- While the cake cools, prepare the frosting. Beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake is fully cooled, spread the frosting evenly on top. Slice and enjoy!
Notes
- For a brighter red color, you can add a bit more food coloring, but be careful not to overdo it.
- This cake is best stored in the fridge due to the cream cheese frosting. It will stay fresh for up to 4-5 days.
- You can freeze the loaf (without frosting) for up to 3 months. Wrap it tightly in plastic wrap and store it in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 55 minutes