Red Velvet Loaf Cake with Cream Cheese Frosting Recipe

Introduction

This Red Velvet Loaf Cake is a delightful twist on the classic dessert, offering a moist, cocoa-infused crumb with vibrant red color. Topped with a smooth cream cheese frosting and a sprinkle of cake crumbs, it’s perfect for any occasion or a special treat.

Ingredients

• 125 g unsalted butter (for cake)
• 300 g caster sugar
• 3 medium eggs
• 30 g cocoa powder
• 1 tsp red food colouring
• 1 tsp vanilla extract
• 250 ml buttermilk
• 300 g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp white wine vinegar
• 125 g unsalted butter (for frosting)
• 125 g icing sugar
• 250 g full-fat cream cheese
• 1 tsp vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 170ºC (150ºC fan) and line a 2lb loaf tin with parchment paper.
2. Step 2: Beat together 125g unsalted butter and caster sugar until smooth and fluffy.
3. Step 3: Add the eggs, cocoa powder, red food colouring, and vanilla extract to the butter mixture and beat until combined.
4. Step 4: Stir in the buttermilk and plain flour, mixing gently to avoid over-beating.
5. Step 5: Beat in the baking powder, bicarbonate of soda, and white wine vinegar until just incorporated.
6. Step 6: Spoon the batter into the prepared loaf tin and smooth the surface.
7. Step 7: Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For the frosting, beat the room temperature unsalted butter and icing sugar together until light and fluffy, about 5 minutes.
9. Step 9: Add the cream cheese and beat for another minute, then add vanilla extract and beat again until smooth and thick.
10. Step 10: Level the top of the cake slightly and crumble off the excess crumbs.
11. Step 11: Pipe the cream cheese frosting onto the cooled cake, then sprinkle with the cake crumbs for decoration.

Tips & Variations

• Use block butter, not spreadable, for the frosting to achieve the best texture.
• If you don’t have buttermilk, mix 250 ml milk with 1 tbsp lemon juice and let it sit for 5 minutes as a substitute.
• For a deeper red color, adjust the red food colouring amount to your preference.
• Try adding a teaspoon of espresso powder to the batter for an enhanced cocoa flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture. The frosting may firm up when chilled, so allow the cake to sit at room temperature for 20-30 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of vinegar?

White wine vinegar is preferred for its mild flavor, but you can substitute with apple cider vinegar or lemon juice if needed without affecting the cake significantly.

Is it okay to skip the red food coloring?

Yes, you can omit the red food coloring, but the cake will look more like a traditional chocolate loaf rather than red velvet.

Red Velvet Loaf Cake with Cream Cheese Frosting Recipe

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This Red Velvet Loaf Cake is a moist and tender dessert featuring a beautiful red cocoa-flavored sponge, topped with a rich and creamy full-fat cream cheese frosting. Perfect for celebrations or an indulgent treat, the loaf cake combines traditional flavors with a smooth texture, finished with cake crumb decoration for an elegant touch.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf cake (2lb) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 125 g unsalted butter
• 300 g caster sugar
• 3 medium eggs
• 30 g cocoa powder
• 1 tsp red food colouring
• 1 tsp vanilla extract
• 250 ml buttermilk
• 300 g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 tsp white wine vinegar

Cream Cheese Frosting Ingredients

• 125 g unsalted butter (room temperature, block butter)
• 125 g icing sugar
• 250 g full-fat cream cheese (Philadelphia recommended)
• 1 tsp vanilla extract

Instructions

1. Preheat Oven and Prepare Tin: Preheat your oven to 170ºC (150ºC fan). Line a 2lb loaf tin with parchment paper to prevent sticking.
2. Beat Butter and Sugar: In a large bowl, beat together the unsalted butter and caster sugar until the mixture is smooth, fluffy, and pale in color.
3. Add Eggs and Flavorings: Incorporate the eggs, cocoa powder, red food colouring, and vanilla extract. Beat again until fully combined and the batter is uniform in color.
4. Incorporate Buttermilk and Flour: Add the buttermilk followed by the plain flour to the mixture. Beat gently, taking care not to overmix to avoid a dense cake.
5. Add Leavening Agents and Vinegar: Beat in the baking powder, bicarbonate of soda, and white wine vinegar. This will help the cake rise and maintain a tender crumb.
6. Fill Loaf Tin and Bake: Spoon the batter into the prepared loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean.
7. Cool the Cake: Remove the cake from the oven and allow it to cool in the tin for at least 10 minutes. Then transfer it to a wire rack to cool completely.
8. Prepare Frosting – Beat Butter and Icing Sugar: Make sure your unsalted butter is at room temperature. Beat the butter and icing sugar together for about 5 minutes until light and fluffy, resembling a typical buttercream texture.
9. Add Cream Cheese: Add the full-fat cream cheese to the butter and sugar mixture and beat for about one minute until smooth and combined.
10. Add Vanilla Extract: Scrape down the bowl to incorporate all ingredients, then add vanilla extract and beat again for another minute until the frosting is thick and smooth.
11. Decorate the Cake: Level off the top of your cooled cake slightly, crumble the trimmings into crumbs. Using a piping bag with your desired tip, pipe the cream cheese frosting evenly over the cake’s surface.
12. Finish Decoration: Sprinkle the cake crumbs over the piped frosting for a decorative finish. Serve and enjoy!

Notes

• Use block butter (not spread) at room temperature for best frosting results.
• If your cream cheese is watery, drain it before use to avoid a runny frosting.
• The red food coloring is essential for the traditional red velvet color; adjust the amount depending on desired intensity.
• Do not overbeat your batter after adding flour to maintain a light texture.
• Ensure the cake is fully cooled before frosting to prevent melting the cream cheese.

Keywords: Red Velvet Loaf Cake, Cream Cheese Frosting, Moist Red Velvet Cake, Loaf Cake Recipe, Easy Red Velvet Cake