Red Velvet Loaf Cake with Cream Cheese Frosting

This red velvet loaf cake with cream cheese frosting is easy and beautiful with its signature bold red color!  A loaf cake is much less hassle than a traditional layer cake and the velvety soft texture melts in your mouth with tangy cream cheese frosting.  You won't be able to get enough of the silky, buttery, mildly chocolatey cake!  Pop it out of the loaf pan, slather on the cream cheese frosting and you have a gorgeous dessert for Valentine's Day, Christmas, or any dessert table all year long.

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What is Red Velvet Cake?

The history of red velvet cake is a little confusing and interwoven with devil's food cake that has been around since the Victorian era.  The South claims it as one of their classics but so does the Walford Astoria Hotel in NYC and a food color company called Adams Extract.  It has gone through a few phases of life.  Originally the color was more brown/red, a result of the chemical reaction between cocoa powder and the acid from buttermilk and vinegar.  During the 1930s it was sweetened using beet juice as a result of sugar rationing during WWII.  Today we use food coloring/gel to achieve the saturated red color.  Regardless of where it came from, when, or who should get proper credit, it's a dreamy cake with a combination of vanilla buttermilk and chocolate flavors, with tangy undertones.  This cake is a huge winner in our house because it isn't overly sweet, the color makes it feel extra special and the texture is to die for!

Looking for more desserts? Check out my Snickerdoodle Bars and Chocolate Cinnamon Bundt Cake!

Why You'll Love This Recipe

• Perfect for Valentine's Day or any celebration - with its bright red color and rich, tangy flavor.
• Easy-to-make loaf cake without the fuss of layers.
• Cream cheese frosting takes it to the next level with a smooth, sweet, and tangy finish.

Key Ingredient Highlights

• Cream Cheese - Full-fat baby! Cake is no time for low-fat ingredients. You need the fat for a tender crumb.
• Butter - Unsalted butter is best in baking so you can control the exact amount of salt.
• Sour Cream - Full-fat here, too. Plain full-fat Greek yogurt works well in this recipe as well.
• Buttermilk -  If you don't have buttermilk on hand, combine ½ cup of milk with ½ tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. This creates the acidity needed for the perfect red velvet texture and color.
• Natural Cocoa Powder - Red velvet cake relies on the acidity of natural cocoa powder to react with baking soda and vinegar, creating a tender, fluffy texture. This chemical reaction also enhances the vibrant red color. Using Dutch-process cocoa, which is less acidic, can alter these results. This is the natural cocoa powder I use.

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See the recipe card below for quantities.

Instructions for Red Velvet Loaf Cake

1. Step 1: Prepare the Loaf Pan: Preheat your oven to 350°F (177°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal, and spray with non-stick spray.

2. Step 2: Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

3. Step 3: Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.

4. Step 4: Add Wet Ingredients: Add the eggs one at a time, mixing on slow speed. Add the vanilla extract, red food coloring, sour cream, and white vinegar. Mix until smooth.

5. Step 5: Combine the Mixture: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix on low speed until just combined.  Do not over-mix the batter or the cake will not be as tender!  

6. Step 6: Bake the Loaf Cake: Pour the red velvet batter into the prepared loaf pan and smooth the top with a butter knife. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or use an instant-read thermometer to ensure it's at 210°.

7. Step 7: Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth. Add the vanilla extract and powdered sugar, beating until creamy and fluffy.

8. Step 8: Assembly: Once the cake is completely cooled, spread the cream cheese frosting evenly on top of the cake. Slice and serve!

Hint: For best results, bring all ingredients to room temperature before starting.

Equipment

• 9x5-inch loaf pan or lb loaf tin
• Large mixing bowl
• Electric mixer or paddle attachment of a stand mixer
• Parchment paper

Light vs. Dark Baking Pans: Light-colored baking pans reflect heat, resulting in more even baking with a softer crust. Dark pans absorb more heat, causing baked goods to brown faster and potentially over-bake if not monitored closely. I always use light metal or clear glass baking dishes and pans. If you'd like more in-depth information, here is a great article.

Storaging Red Velvet Loaf Cake with Cream Cheese Frosting

• To store leftover cake cover it with plastic wrap and store it at room temperature for 2 days.  Or place in an airtight container and store in the refrigerator for up to 5 days.
• Red velvet cake freezes beautifully.  Wrap the unfrosted cake tightly in plastic wrap and place it in a freezer bag. Store for up to 3 months. Allow it to unthaw at room temperature before frosting and serving.

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Recipe

Red Velvet Loaf Cake with Cream Cheese Frosting

Layla @ Poppy Trail Table

A classic sweet and tangy cake with a dreamy velvet texture made so simply in a loaf pan! Special enough for a big occasion and easy enough for any event. This cake will become a go-to dessert in your house, too!

5 from 8 votes

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 217 kcal

Ingredients

  

1x2x3x

For Red Velvet Cake

• 1 ½ cups all-purpose flour 180 grams
• 2 tablespoons unsweetened cocoa powder natural
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter softened to room temperature, 113 grams
• 1 cup granulated sugar 200 grams
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon red gel food coloring
• ½ cup sour cream
• ½ cup buttermilk
• 1 teaspoon white vinegar

For Cream Cheese Frosting

• 4 oz cream cheese softened to room temperature
• 2 tablespoons unsalted butter softened to room temperature
• 1 teaspoon vanilla extract
• 1 cup powdered sugar 115 grams

Instructions

 

• Step 1: Prepare the Loaf Pan Preheat your oven to 350°F (177°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal, and spray with non-stick spray.
• Step 2: Mix the Dry Ingredients In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
• Step 3: Cream Butter and Sugar In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
• Step 4: Add Wet Ingredients Add the eggs one at a time, mixing on slow speed. Add the vanilla extract, red food coloring, sour cream, and white vinegar. Mix until smooth.
• Step 5: Combine the Mixtures Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix on low speed until just combined.  Do not over-mix the batter or the cake will not be as tender!  
• Step 6: Bake the Loaf Cake Pour the red velvet batter into the prepared loaf pan and smooth the top with a butter knife. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or use an instant-read thermometer to ensure it's at 210°.
• Step 7: Cool the Cake Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Cream Cheese Frosting In a large mixing bowl, beat the softened cream cheese and butter together until smooth. Add the vanilla extract and powdered sugar, beating until creamy and fluffy.
• Step 8: Assembly Once the cake is completely cooled, spread the cream cheese frosting evenly on top of the cake. Slice and serve!

Notes

• • Cream Cheese - Full-fat baby! Cake is no time for low-fat ingredients. You need the fat for a tender crumb.

• • Butter - Unsalted butter is best in baking so you can control the exact amount of salt.

• • Sour Cream - Full-fat here, too. Plain full-fat Greek yogurt works well in this recipe as well.

• • Buttermilk -  If you don't have buttermilk on hand, combine ½ cup of milk with ½ tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. This creates the acidity needed for the perfect red velvet texture and color.

• • Natural Cocoa Powder - Red velvet cake relies on the acidity of natural cocoa powder to react with baking soda and vinegar, creating a tender, fluffy texture. This chemical reaction also enhances the vibrant red color. Using Dutch-process cocoa, which is less acidic, can alter these results.

STORAGE

• • To store leftover cake cover it with plastic wrap and store it at room temperature for 2 days.  Or place in an airtight container and store in the refrigerator for up to 5 days.

• • Red velvet cake freezes beautifully.  Wrap the unfrosted cake tightly in plastic wrap and place it in a freezer bag. Store for up to 3 months. Allow it to unthaw at room temperature before frosting and serving.

Nutrition

Calories: 217kcalCarbohydrates: 40gProtein: 15gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 165mgPotassium: 39mgFiber: 1gSugar: 27g

Nutrition Facts

Red Velvet Loaf Cake with Cream Cheese Frosting

Amount per Serving

Calories

217

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Monounsaturated Fat

 

1

g

Cholesterol

 

7

mg

2

%

Sodium

 

165

mg

7

%

Potassium

 

39

mg

1

%

Carbohydrates

 

40

g

13

%

Fiber

 

1

g

4

%

Sugar

 

27

g

30

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

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