Red Velvet Loaf Cake is that perfect little treat that combines a moist, tender crumb with a beautiful, deep red color that’s hard to miss. With just the right hint of cocoa and a smooth, creamy frosting, it’s like a slice of comfort wrapped up in every bite. The loaf shape makes it super easy to cut and share, whether it’s for a cozy afternoon snack or a special occasion.
I love making this cake because it’s straightforward but still feels special. The red velvet flavor is subtle but memorable, and adding a bit of cream cheese frosting on top makes it even better. When I bake this, the kitchen fills with a warm, sweet smell that always makes me smile. Plus, it’s one of those cakes that everyone seems to enjoy, so it’s great to have on hand when friends drop by unexpectedly.
My favorite way to serve Red Velvet Loaf Cake is just as it is, maybe accompanied by a hot cup of tea or coffee. I find that the mild cocoa taste and creamy frosting pair wonderfully with something warm to sip. It’s a simple pleasure that makes any day feel a little more special, and it’s so easy to slice up, share around, and enjoy with good company.
Key Ingredients & Substitutions
- Buttermilk
- This adds tang and moisture to the cake. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Red Food Coloring
- This gives red velvet its signature color. If you prefer natural options, beet juice or powder works well but may change the taste slightly.
- Cocoa Powder
- Use unsweetened cocoa powder for that subtle chocolate flavor without bitterness. Dutch-processed cocoa can work but may affect the cake's rise.
- Vinegar
- It reacts with the baking soda to help the cake rise and keeps it tender. You can use apple cider vinegar if that’s what you have.
- Cream Cheese Frosting
- The classic topping! Use full-fat cream cheese for the best texture. For a dairy-free option, try vegan cream cheese and vegan butter.
How Do You Get a Moist and Tender Red Velvet Loaf Cake?
Moisture and tenderness are key to a great loaf cake. Here’s what helps:
- Use oil instead of butter. Oil keeps the cake moist longer.
- Don’t overmix the batter. Combine wet and dry ingredients just until mixed to avoid a tough crumb.
- Use room temperature ingredients. Eggs and buttermilk at room temp mix more evenly.
- Bake just until a toothpick comes out mostly clean. Overbaking dries the cake out.
- Cool the cake in the pan briefly before removing to avoid breaking but let it cool completely before frosting.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for shaping this cake and helps it bake evenly.
- Mixing bowls – a large one for wet ingredients and a medium one for dry ingredients keep things organized.
- Electric mixer or hand whisk – makes mixing sugar and oil smooth and easy.
- Sifter or fine mesh sieve – ensures flour and cocoa powder are lump-free for a tender crumb.
- Spatula – great for folding batter gently without overmixing.
- Cooling rack – helps the cake cool evenly and prevents sogginess on the bottom.
- Spoon or offset spatula – makes frosting the cake quick and neat.
Flavor Variations & Add-Ins
- Swap cream cheese frosting for chocolate ganache – adds a rich, shiny finish when you want a deeper chocolate flavor.
- Stir in 1/2 cup chopped nuts like pecans or walnuts for extra crunch and a nutty contrast.
- Add 1/2 cup frozen raspberries for a fruity twist that pairs beautifully with the cocoa hints.
- Try orange zest in the batter for a fresh citrus note that brightens the rich red velvet flavor.
Red Velvet Loaf Cake
Ingredients You’ll Need:
For The Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon unsweetened cocoa powder
- 1 ½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons (30ml) red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For The Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
Plan for about 15 minutes to prepare the batter, 50 to 60 minutes to bake, plus 20 minutes cooling time before frosting and serving. Overall, around 1.5 to 2 hours, including prep, baking, cooling, and frosting.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, baking soda, salt, and cocoa powder. This helps keep the batter light and smooth.
3. Combine Wet Ingredients:
In a large bowl, whisk the sugar and vegetable oil until well mixed. Add eggs one by one, beating well after each. Then stir in red food coloring, vanilla extract, and vinegar.
4. Make the Batter:
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently after each addition, just until combined—avoiding overmixing keeps the cake tender.
5. Bake the Cake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
6. Cool the Cake:
Let the cake cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely. Cooling before frosting is important to prevent the frosting from melting.
7. Prepare the Cream Cheese Frosting:
Beat the cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fluffy and spreadable.
8. Frost and Serve:
Once the cake is completely cool, spread the frosting evenly over the top. For a pretty touch, sprinkle some cake crumbs on top. Slice and enjoy with your favorite drink!
Can I Use Frozen Buttermilk or Milk in This Recipe?
It’s best to use buttermilk at room temperature for even mixing. If you only have frozen, thaw it overnight in the fridge and bring to room temp before using. You can also make a quick buttermilk substitute with milk and vinegar as needed.
How Should I Store Leftover Red Velvet Loaf Cake?
Store leftovers in an airtight container in the fridge for up to 4 days. The cream cheese frosting keeps best chilled. Let slices come to room temperature before serving for the best flavor and texture.
Can I Skip the Frosting or Use a Different One?
Yes! The cake is delicious on its own if you prefer less sweetness. You can also swap the cream cheese frosting for a simple vanilla glaze, chocolate ganache, or buttercream depending on your taste.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the loaf a day ahead and store it wrapped tightly until ready to frost. Frost it just before serving for the freshest texture and flavor.