Red Velvet Loaf Cake is a simple and lovely treat with a beautiful deep red color and a soft, tender crumb. It’s got that classic hint of cocoa and a subtle tang from buttermilk, making every bite a little burst of flavor and color. The loaf shape makes it feel cozy and perfect for slicing into generous pieces that are just right for sharing.
I always enjoy making this cake when I want something special but not too fancy—it feels cheerful and homemade all at once. One of my favorite parts is the cream cheese frosting that pairs so well with the cake’s mild chocolate flavor. I like to spread it on right after the loaf cools so it melts in just a bit, creating a creamy topping that’s just irresistible.
This cake is a go-to for me when friends drop by or when I want a sweet pick-me-up with a cup of tea or coffee. It’s simple, classic, and somehow feels like a little celebration in loaf form. I love that it’s easy to slice up and share, making it perfect for breakfasts, snacks, or even a casual dessert after dinner.
Key Ingredients & Substitutions
Buttermilk: This gives the cake its tender crumb and slight tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar; let it sit for 5 minutes before using.
Red Food Coloring: This creates the signature red look. You can use gel coloring for a more vibrant and concentrated color without adding too much liquid.
Cocoa Powder: Just a tablespoon adds a subtle chocolate hint that’s key to red velvet. Use natural unsweetened cocoa for best results.
White Vinegar: Reacts with baking soda to help the cake rise and adds to that classic red velvet flavor. Apple cider vinegar works fine as a swap here.
Cream Cheese: Softened cream cheese is essential for smooth, tangy frosting. Use full-fat for the richest flavor; low-fat versions can be a bit runnier.
How Do You Get a Moist & Tender Loaf Cake Without Overmixing?
The secret is gentle mixing. Overmixing the batter can make the cake tough by developing gluten and trapping air bubbles that collapse in the oven.
- Start by combining dry ingredients in one bowl and wet in another—for even mixing.
- Pour the wet into the dry, and gently fold or stir until just combined. Stop once the flour disappears.
- The batter will be smooth but slightly thick — don’t worry if it looks a bit lumpy.
- Careful not to rush or stir vigorously; slow and steady wins here.
Following these steps ensures your loaf comes out tender, moist, and evenly colored, with that classic soft crumb you want in a red velvet cake.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for baking the cake evenly and getting nice, thick slices.
- Mixing bowls – you’ll need separate ones for dry and wet ingredients to keep things simple and tidy.
- Whisk – great for mixing the wet ingredients smoothly and breaking up any lumps.
- Spatula – helps fold the batter gently without overmixing and spreads frosting evenly.
- Electric mixer or hand mixer – makes whipping the cream cheese frosting quick and smooth.
- Cooling rack – lets the cake cool evenly so the frosting doesn’t melt.
Flavor Variations & Add-Ins
- Swap red food coloring for natural beet juice for a subtle earthy sweetness and natural color.
- Add a teaspoon of instant espresso powder to the batter to boost the cocoa flavor without making it taste like coffee.
- Stir in white chocolate chips before baking for little bursts of sweetness inside the cake.
- Try cream cheese frosting with a hint of orange zest to add a fresh, citrus twist that pairs nicely with the rich cake.
Red Velvet Loaf Cake
Ingredients You’ll Need:
For The Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For The Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes around 15 minutes for preparation and about 50-60 minutes to bake. Then, let the cake cool for approximately 15 minutes before adding the frosting, making the total time about 1.5 hours including cooling and frosting.
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. This helps to evenly distribute the ingredients and remove lumps.
3. Mix Wet Ingredients:
In another bowl, whisk the egg, buttermilk, vegetable oil, red food coloring, vanilla extract, and white vinegar until well combined and smooth.
4. Combine Wet and Dry Ingredients:
Slowly pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until just combined. Avoid overmixing to keep the cake tender and smooth.
5. Pour Batter and Bake:
Transfer the batter evenly into your prepared loaf pan. Bake in the oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the Cake:
Take the cake out of the oven and let it cool inside the pan for about 15 minutes. Then, move it to a wire rack to cool completely before frosting.
7. Prepare the Cream Cheese Frosting:
While the cake cools, beat the softened cream cheese and butter until smooth using an electric mixer. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
8. Frost and Serve:
Spread the cream cheese frosting evenly over the cooled loaf. For a nice touch, sprinkle some cake crumbs on top if desired. Slice and enjoy your delicious red velvet loaf cake! Store any leftovers covered in the refrigerator.
Can I Use Frozen Buttermilk for This Recipe?
Yes, you can! Just make sure to thaw it in the fridge overnight and bring it to room temperature before using so it mixes well with the other ingredients.
How Should I Store Leftover Red Velvet Loaf Cake?
Place leftovers in an airtight container and keep them in the refrigerator. The cake will stay fresh for up to 4 days. Let it come to room temperature before serving for the best taste.
Can I Substitute the Red Food Coloring?
Absolutely! You can use gel food coloring for a more vibrant color or try natural alternatives like beet juice, though the color will be less intense.
Is It Okay to Freeze This Loaf Cake?
Yes, you can freeze the cake without frosting wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
