This moist red velvet loaf cake is a tender pound cake baked in a loaf pan! Like the traditional cake flavor, it's topped with tangy cream cheese frosting. Make it for Valentine's Day or any special occasion!
Like my Oreo red velvet cake and strawberry red velvet cake, this red velvet loaf cake has a bright red color, mild chocolate flavor, and super moist, velvety texture.
I love slathering it with my favorite thick cream cheese frosting, the best part. It's not a red velvet cake without it!
If you love red velvet desserts, you have to try my no-bake red velvet cheesecake- it's super creamy with an Oreo crust! You also love these small batch red velvet cupcakes that are topped with the same cream cheese frosting!
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Key Ingredients
For the full ingredient list, quantities, and instructions, see the recipe card below.
- All purpose flour- Make sure to measure the flour in grams with a kitchen scale for the best results. It's easy to overmeasure with measuring cups, and too much flour makes the loaf dry.
- Cocoa powder- You can use unsweetened or Dutch-processed cocoa powder. Unsweetened cocoa powder has a brighter flavor, while Dutch-processed is more deep and mellow. Note that it's easier to dye batter made with unsweetened cocoa bright red since it's not as dark.
- Baking powder-ย Make sure it's fresh (less than 6 months old) so the loaf rises properly.
- Unsalted butter-ย Salted butter also works if you omit the additional salt in the recipe. Make sure it's room temperature so it's easy to mix.
- Large eggs-ย Make sure your eggs are room temperature so they mix into the batter easily.
- Sour cream andย buttermilk-ย A combination of these ingredients add richness the tang that red velvet is known for. The acidity also helps to break down the gluten strands in the flour, making the loaf super soft.
- White vinegar-ย A classic ingredient for red velvet batter! There's a chemical reaction between it and the cocoa powder that turns the red velvet bread slightly red, but food coloring helps make the color more bold. Apple cider vinegar works too.
- Red food coloring- Use red gel food coloring. It's more concentrated and has less liquid, so a little goes a long way and won't change the texture.
- Cream cheese-ย A brick of full-fat cream cheese will create the richest cream cheese icing. Cream cheese spread in a tub is too runny. Philadelphia cream cheese tastes the best!
Substitutions and Variations
- Yogurt instead of sour cream-ย Plain Greek yogurt is the best substitute for the sour cream. It has similar richness and tang.
- Flavored frosting- Top your loaf with chocolate cream cheese frosting or strawberry cream cheese frosting for a twist.
What Loaf Pan to Use
A light-colored 9X5-inch loaf pan is the best to use. Avoid dark pans because they absorb more heat, so your cake might get too brown or burn. Glass pans do the opposite and require more time to bake (5-10 minutes).
This recipe makes a lot of batter, so make sure your pan has a 1 pound capacity or it might overflow.
Step by Step Instructions
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Then grease or line your bread pan with parchment paper.
Step 1:ย Mix the dry ingredients in a large bowl with an electric mixer or stand mixer until combined.
Step 2: Mix the butter into the dry ingredients until the texture is like wet sand. This is called the reverse creaming method. Flour is coated in fat so minimal gluten develops, creating a super tender texture!
Step 3:ย Whisk the wet ingredients and red food coloring in a separate bowl.
Step 4:ย With the mixer on low speed, pour half of the wet ingredients into the dry. Scrape down the sides of the bowl and add the remaining wet mixture.
Step 5:ย Pour the cake batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean with some sticky crumbs attached. That means it's baked through but still moist!
Step 6:ย Let the loaf cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. This way, condensation won't form inside the pan and make the bottom soggy.
Step 7:ย Once the cake is completely cool, make a small batch of cream cheese frosting by beating softened butter and cream cheese together. Gradually mix in the powder sugar followed by vanilla and salt.
Step 8:ย Once the cake is completely cool, spread the frosting on top. Top with cake crumbs or sprinkles!
Need more red velvet recipes to use up your red food coloring? Try Oreo red velvet cupcakes, red velvet muffins, or red velvet thumbprint cookies!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than using measuring cups! If you don't have a scale, fluff up the flour before gently spooning it into your cup. Then swipe off the excess.
- Don't overmix the batter.ย Too much gluten develops if you overmix the batter, making the cake dense and gummy. Mix just until the ingredients are fully combined.
- Cover with foil.ย If the top of your loaf cake starts browning before the middle is cooked through, cover with aluminum foil so it doesn't burn.
Frequently Asked Questions
No! Regular milk doesn't have the acid that buttermilk has and won't function the same. The best substitute is kefir, which is like a drinkable yogurt.
Make sure the cake is completely cool, then wrap it tightly with plastic wrap or store in an airtight container. If it's frosted, store the loaf in the refrigerator for up to 5 days.
If the cake isn't frosted, store at room temperature for about 4 days. Store the frosting in a separate sealed container in the fridge for up to 5 days.
Yes! You can freeze it with or without frosting. Wrap the loaf in plastic wrap and then aluminum foil to prevent freezer burn. Freeze it in a sealed container or large freezer bag for up to 3 months.
More Loaf Cake Recipes to Try
๐ Recipe
Red Velvet Loaf Cake with Cream Cheese Frosting
Equipment
- 1 9X5-inch loaf pan with parchment paper
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
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Ingredients
Loaf Cake
- 210 grams all purpose flour
- 200 grams granulated sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 226 grams unsalted butter room temperature
- 3 large eggs room temperature
- 60 grams sour cream room temperature
- 60 grams buttermilk room temperature
- 2 teaspoons vanilla extract
- ยผ teaspoon white vinegar
- 2 teaspoons red gel food coloring more vibrant than liquid food coloring
Cream Cheese Frosting
- 56 grams unsalted butter room temperature
- 113 grams full-fat cream cheese room temperature
- 240 grams powdered sugar
- ยฝ teaspoon vanilla extract
- โ teaspoon salt
Instructions
Loaf Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9X5-inch loaf pan with parchment paper. Leave 2 inches of paper hanging over the sides so the loaf is easy to remove.
- In a large bowl, combine all purpose flour, granulated sugar, cocoa powder, baking powder, and salt on low speed with a hand mixer or stand mixer fitted with a paddle attachment.210 grams all purpose flour, 200 grams granulated sugar, 3 tablespoons cocoa powder, 1 teaspoon baking powder, 1 teaspoon salt
- Beat softened butter into the dry ingredients until the texture is grainy like wet sand.226 grams unsalted butter
- In a separate small bowl, whisk the eggs, sour cream, buttermilk, vanilla, vinegar, and food coloring together.3 large eggs, 60 grams sour cream, 60 grams buttermilk, 2 teaspoons vanilla extract, ยผ teaspoon white vinegar, 2 teaspoons red gel food coloring
- With the mixer on low speed, pour half of the wet ingredients into the dry. The batter should be thick and paste-like.
- Scrape down the sides of the bowl with a rubber spatula, then stream in the remaining wet ingredients. It should look like pancake batter. It's ok if there are a few lumps.
- Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean with moist crumbs attached.
- Remove from the oven the loaf cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Beat the softened butter and cream cheese together with a mixer on medium-high speed until smooth and creamy.56 grams unsalted butter, 113 grams full-fat cream cheese
- Gradually add the powdered sugar to the mixture, one cup at a time, mixing well on low speed after each addition.240 grams powdered sugar
- Add the vanilla and salt. Mix on low until combined, then increase to medium until the frosting is fluffyยฝ teaspoon vanilla extract, โ teaspoon salt
- Once completely cool, spread the frosting on top of the loaf cake. Garnish with cake crumbs or sprinkles. Enjoy!
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