Red Velvet Loaf Cake with Cream Cheese Frosting Recipe

Introduction

This Red Velvet Loaf Cake is a delightful twist on the classic dessert, featuring a rich, tender crumb with a swirl of vibrant red cocoa batter. Topped with a smooth cream cheese frosting, it makes an elegant yet easy-to-make treat perfect for any occasion.

Ingredients

• 270 g all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 110 g butter (room temperature)
• 200 g granulated sugar
• 2 large eggs (room temperature)
• 200 g sour cream 14-18% (room temperature)
• 30 g vegetable oil
• 1 1/4 tsp vanilla extract
• 1 tbsp unsweetened Dutch cocoa powder
• 1 tsp white vinegar
• 1/2 – 1 tsp red gel food coloring or vegan food coloring
• 100 g butter (for frosting)
• 50 g full-fat cream cheese (for frosting)
• 180 g powdered sugar (for frosting)
• 1/2 tsp vanilla bean paste or vanilla extract (for frosting)

Instructions

1. Step 1: Preheat the oven to 175ºC (350ºF) conventional. Grease a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan and line it with parchment paper.
2. Step 2: Sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream the granulated sugar and butter using a stand mixer with a paddle attachment or a hand mixer on high speed for 3 minutes.
4. Step 4: Scrape down the bowl sides, then add eggs one at a time, mixing on medium speed until combined.
5. Step 5: On low speed, add half of the flour mixture, then add sour cream, vegetable oil, and vanilla extract. Mix in, followed by the remaining flour mixture. Stir until just combined and scrape the bowl sides with a rubber spatula.
6. Step 6: Transfer half of the batter to another bowl. Add cocoa powder, white vinegar, and red gel food coloring. Gently fold until evenly colored.
7. Step 7: Alternate spoonfuls of the plain and red cocoa batter into the loaf pan. Use a butter knife to swirl the batters together gently.
8. Step 8: Bake for 55–60 minutes, until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cake cool on a wire rack. After 10 minutes, remove it from the pan and cool completely.
10. Step 10: For the frosting, take butter and cream cheese out of the fridge 10 minutes early. Cut butter into cubes and sift the powdered sugar.
11. Step 11: Cream butter on high speed for 5 minutes, scrape the bowl, and mix for 2 more minutes.
12. Step 12: Add vanilla bean paste and cream cheese, mixing for 1 minute until smooth.
13. Step 13: On low speed, gradually add powdered sugar in two parts, mixing well each time. Scrape bowl sides and finish with a final mix.
14. Step 14: Spread the cream cheese frosting evenly on the cooled loaf cake. Serve and enjoy!

Tips & Variations

• For an extra moist cake, use full-fat sour cream or substitute with Greek yogurt.
• Adjust the red food coloring amount to achieve your desired color intensity.
• Try adding a teaspoon of espresso powder to enhance the cocoa flavor in the red batter.
• Substitute vegan butter and cream cheese to make this recipe dairy-free.

Storage

Store the loaf cake covered in the refrigerator for up to 4 days. Keep the frosting on to help retain moisture. Before serving, let it sit at room temperature for about 30 minutes for the best texture. You can also freeze the cake without frosting in an airtight container for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa powder?

Yes, but Dutch-process cocoa is less acidic and provides a smoother flavor. Using regular cocoa might slightly affect the taste and color, but the cake will still be delicious.

Why do I need to add vinegar in the batter?

Vinegar reacts with the baking soda to create leavening, helping the cake rise. It also enhances the red color of the cocoa powder, giving the cake its signature hue.

Red Velvet Loaf Cake with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 123 reviews

This Red Velvet Loaf Cake is a moist, tender, and visually stunning dessert featuring a classic red velvet flavor swirled in a soft loaf form and topped with a rich, creamy cream cheese frosting. Prepared using simple ingredients like flour, cocoa, sour cream, and distinctive red food coloring, it’s perfect for any occasion. The cake is baked to perfection with an elegant marbled effect and finished with a smooth cream cheese topping that balances sweetness with tang.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf cake (8.5 x 4.5 inches), approximately 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 270 g all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp unsweetened Dutch cocoa powder

Wet Ingredients

• 110 g butter, room temperature
• 200 g granulated sugar
• 2 large eggs, room temperature
• 200 g sour cream (14-18%), room temperature
• 30 g vegetable oil
• 1 1/4 tsp vanilla extract
• 1 tsp white vinegar
• 1/2 – 1 tsp red gel food coloring or vegan food coloring

Cream Cheese Frosting

• 100 g butter, room temperature
• 50 g full-fat cream cheese, room temperature
• 180 g powdered sugar, sifted
• 1/2 tsp vanilla bean paste or vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 175ºC (350ºF) for a conventional oven. Grease a 21.5 x 11.5 cm (8.5 x 4.5 inch) loaf pan and line it with parchment paper to prevent sticking.
2. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, combine the granulated sugar and room temperature butter. Using a stand mixer with a paddle attachment or a hand mixer, beat on high speed for 3 minutes until light and fluffy.
4. Add Eggs: Scrape down the bowl’s sides and add the eggs one at a time, mixing on medium speed until fully combined after each addition.
5. Incorporate Flour and Wet Ingredients: Add half of the sifted flour mixture on low speed, followed by sour cream, vegetable oil, and vanilla extract. Mix gently. Add the remaining flour mixture and mix until just combined, then scrape down the bowl edges to ensure even mixing.
6. Prepare Red Velvet Batter: Transfer half of the batter into a separate bowl. Add cocoa powder, white vinegar, and red gel food coloring. Gently fold with a rubber spatula until the color is even and smooth.
7. Layer Batters: Alternate spoonfuls of the plain and red velvet batters into the prepared loaf pan. Use a butter knife to swirl the two batters together to create a marbled appearance.
8. Bake the Cake: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the Cake: Remove the pan from the oven and allow the cake to cool on a wire rack. After 10 minutes, gently remove the cake from the pan and let it cool completely before frosting.
10. Prepare Cream Cheese Frosting: Take the butter and cream cheese out of the refrigerator about 10 minutes before frosting to soften. Cube the butter and sift the powdered sugar.
11. Cream Butter: Using a stand mixer or hand mixer with a paddle attachment, beat the butter on high speed for 5 minutes until creamy and light. Scrape down the sides of the bowl, then beat for an additional 2 minutes.
12. Add Cream Cheese and Vanilla: Mix the cream cheese and vanilla bean paste or extract with the butter for 1 minute until smooth and combined.
13. Incorporate Powdered Sugar: On low speed, gradually add the sifted powdered sugar in two parts, mixing well after each addition. Scrape down the bowl sides regularly and finish mixing until fully incorporated and smooth.
14. Frost the Cake: Spread the cream cheese frosting evenly over the cooled loaf cake. Smooth the surface, then the cake is ready to be sliced and enjoyed.

Notes

• Ensure all wet ingredients are at room temperature to create a smooth batter.
• Adjust the amount of red gel food coloring depending on desired intensity of red color.
• Sifting dry ingredients prevents lumps and helps incorporate air into the flour mixture.
• Use Dutch-process cocoa powder for a rich, balanced flavor typical of red velvet.
• The swirling method creates a beautiful marbled effect on the cake’s interior.
• Let the cake cool completely before frosting to prevent the frosting from melting.
• Store the loaf cake covered in the refrigerator; it tastes better when served slightly chilled.

Keywords: Red velvet cake, loaf cake, cream cheese frosting, marbled cake, easy red velvet, homemade cake, dessert loaf