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Red Velvet Loaf Cake with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 118 reviews

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/red-velvet-loaf-cake-with-cream-cheese-frosting-recipe/