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–+ servings
A thick slice of vibrant red velvet loaf cake, topped with fluffy white cream cheese frosting on a white plate with more slices of cake in the background.

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
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 217 kcal

Ingredients
  

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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