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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.

Ingredients

Scale

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

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