How to Bake a Perfect Red Velvet Loaf Cake
This Red Velvet Loaf Cake is a delightful twist on the classic red velvet cake, offering the same rich flavors in a simple, sliceable form. With its vibrant color and velvety texture, this cake is perfect for any occasion. Whether you’re an experienced baker or just getting started, this recipe is easy to follow and yields consistently delicious results. The cream cheese swirl adds a luscious touch, making every bite a little piece of heaven.
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A Family Favorite: The Story Behind Our Red Velvet Loaf Cake
In our household, red velvet is more than just a cake; it’s a celebration. My husband and kids adore red velvet desserts, but making a full cake often felt like too much for our small family. That’s when I decided to try a Red Velvet Loaf Cake. It quickly became a staple in our home. The loaf form makes it perfect for quick slices with coffee or as an after-dinner treat. Every time I bake it, the kitchen fills with the sweet aroma, and it’s not long before everyone gathers around, eager for a slice. This cake has turned into a beloved family tradition, especially during the holidays when we crave something both comforting and festive.
Why You’ll Love Red Velvet Loaf Cake
- Perfectly Portionable: The loaf form makes it easy to slice and serve, ideal for any time of day.
- Classic Red Velvet Flavor: Rich, chocolatey notes with that signature red hue make this cake as delicious as it is visually appealing.
- Cream Cheese Swirl: The added layer of cream cheese swirl elevates this cake to a new level of indulgence.
- Simple to Make: Whether you’re an experienced baker or a novice, this recipe is straightforward and foolproof.
Ingredients Notes For Red Velvet Loaf Cake
- Cocoa Powder: Just a touch of cocoa gives this cake its signature red velvet flavor.
- Buttermilk: Essential for that tangy richness that sets red velvet apart from other cakes.
- Red Food Coloring: Gives the cake its vibrant, eye-catching color.
- Cream Cheese: For the irresistible swirl that adds a creamy, tangy contrast to the sweet cake.
Recipe Steps for Red Velvet Loaf Cake
- Prepare the Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract and red food coloring.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Prepare the Cream Cheese Swirl: In a small bowl, beat the cream cheese, sugar, and egg until smooth. Set aside.
- Layer the Batter and Cream Cheese: Pour half of the red velvet batter into a greased loaf pan. Spoon the cream cheese mixture over the batter, then top with the remaining red velvet batter.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Storage Options
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Variations & Substitutions
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Vegan Option: Use vegan butter, dairy-free cream cheese, and flax eggs as substitutes.
- Chocolate Chips: Fold in some mini chocolate chips for an extra indulgent treat.
How to Bake a Perfect Red Velvet Loaf Cake
Ingredients
- Red Velvet Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 tablespoon red food coloring adjust based on desired color intensity
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Red Velvet Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
- Make the Cream Cheese Frosting
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth. Stir in the vanilla extract and beat until fully combined.
- Frost and Serve
- Frost the Cake: Once the loaf cake has cooled completely, spread the cream cheese frosting evenly over the top.
- Serve: Slice and serve the Red Velvet Loaf Cake. Store any leftovers in an airtight container in the refrigerator.
