Red Velvet Loaf Cake

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This Red Velvet Loaf Cake is super moist, covered in a simple cream cheese frosting and ten times easier to make than a typical layer cake!

This Red Velvet Loaf Cake is absolutely perfect for any occasion – especially Valentine’s Day! It’s super moist, fluffy and topped with a generous layer of cream cheese frosting. Loaf cakes are great if you don’t have a ton of people to feed or if you’re not really into assembling and decorating an entire layer cake!

Looking for more red velvet recipes? Try my Red Velvet Donuts, Red Velvet Cookies with Cream Cheese Frosting or Small Batch Red Velvet Cupcakes!

What is Red Velvet?

Contrary to popular belief, red velvet is not just chocolate cake dyed red. The three ingredients that create red velvet’s distinct flavor are buttermilk, white vinegar and a little bit of cocoa powder!

Ingredient Breakdown

All-purpose flour – this gives the loaf cake structure.

Granulated sugar – provides sweetness and texture.

Baking powder and baking soda – both are necessary to help the cake rise.

Vegetable oil – adds moisture and tenderizes the cake.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Cocoa powder, buttermilk and white vinegar – gives the cake its red velvet flavor.

Red food coloring – use gel food coloring! It yields a deeper color without using a ton of dye and throwing off the consistency of the batter the way liquid food coloring does. You can also just omit the food coloring because it doesn’t have any impact on the red velvet flavor.

How To Make Red Velvet Loaf Cake

1. Make the Red Velvet Loaf Cake: in a medium bowl combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder and salt. Set aside.

2. In a small bowl whisk the buttermilk, vegetable oil, eggs, white vinegar and vanilla extract until well combined. Add the red food coloring until you reach your desired shade.

3. Pour the wet ingredients into the dry ingredients then fold until just combined.

4. Pour the batter into the prepared loaf pan then bake at 350°F for 45 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack.

5. Make the Cream Cheese Frosting: using a stand mixer fitted with the paddle attachment or a hand mixer cream the butter and cream cheese. Mix in the confectioners’ sugar and vanilla extract until smooth. Add salt to taste. Spread the frosting over the cooled cake. Store Red Velvet Loaf Cake in an airtight container in the fridge for up to a week.

Pro Tips For Red Velvet Loaf Cake

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Make sure your parchment paper hangs over the sides of the loaf pan for easy removal after baking!
• Use gel food coloring! It yields a deeper color without using a ton of dye and throwing off the consistency of the batter the way liquid food coloring does.
• Don’t over mix the cake batter otherwise it will develop too much gluten and be dense/gummy!
• Do not over mix the cream cheese frosting otherwise it will begin to break down and become runny.
• Wait until the cake is COMPLETELY COOLED before decorating otherwise the cream cheese frosting will melt and slide off.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂