Red Velvet Loaf Cake is a beautiful, moist cake with that classic gentle cocoa flavor and the signature rich red color that always catches the eye. It’s soft, tender, and just the right sweet, making it perfect for any time you want a simple but special treat. The loaf shape makes it easy to slice and share, which is a big plus in my book.
I love how this cake feels both fancy and homemade at the same time. It’s the kind of dessert that you can bring to a get-together and impress everyone without any stress. And adding a little cream cheese frosting or a simple dusting of powdered sugar on top really takes it up a notch. I usually like it with a hot cup of tea or coffee, making it a nice little afternoon pick-me-up.
What’s great about the Red Velvet Loaf Cake is how versatile it is. I’ve made it for birthdays, casual weekends, and even to brighten up a gloomy day. Each bite reminds me of cozy kitchens and happy moments shared with friends and family. It’s one of those cakes that always makes me smile when it’s on the table.
Key Ingredients & Substitutions for Red Velvet Loaf Cake
All-purpose Flour: This forms the base and structure of the cake. You can swap for a gluten-free flour blend if needed, just watch the texture as it might be less tender.
Cocoa Powder: It adds subtle chocolate flavor. Unsweetened is best to balance the sweetness. If not available, use Dutch-process cocoa but reduce or skip the vinegar since it reacts differently.
Buttermilk: Gives the cake tenderness and tang. If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon vinegar or lemon juice and let sit 5 minutes before using.
Red Food Coloring: This gives the cake its iconic red shade. If you prefer natural options, try beet juice or powder, though color might be softer.
White Vinegar: It reacts with baking soda, helping the cake rise and keeping it moist. You can’t skip this as it also supports the red color development.
Cream Cheese Frosting: Classic pairing! Use full-fat cream cheese and softened butter for smooth texture. For dairy-free, try vegan cream cheese and a dairy-free butter alternative.
How Can I Make the Cake Tender and Moist Every Time?
Tenderness comes from a few key steps. First, use room temperature eggs and buttermilk to mix smoothly and trap air for fluffiness. Don’t overmix the batter – combine dry and wet ingredients gently until just blended.
- Measure flour correctly; spoon it in and level it to avoid dense cake.
- Mix oil and sugar well first to create a smooth base.
- Add vinegar last; it reacts with baking soda to leaven and brighten flavor.
- Bake at 350°F and test doneness with a toothpick, avoiding overbaking to keep moistness.
Cooling the cake in the pan for 15 minutes before moving it helps it set without breaking. Frosting when fully cool prevents melting and keeps the look neat.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and easy slicing.
- Mixing bowls – at least two so you can separate dry and wet ingredients comfortably.
- Whisk – helps blend wet ingredients smoothly and mix batter without overworking it.
- Sifter or fine mesh sieve – to remove lumps from flour and cocoa powder for a tender crumb.
- Spatula – great for folding ingredients gently and scraping the batter into the pan.
- Electric mixer (optional) – makes whipping the cream cheese frosting quick and easy.
- Cooling rack – lets your cake cool evenly and avoid sogginess on the bottom.
Flavor Variations & Add-Ins
- Swap cream cheese frosting for a simple vanilla glaze if you want a lighter topping.
- Add mini chocolate chips into the batter for extra bursts of chocolate in every bite.
- Mix in chopped pecans or walnuts for crunchy texture that pairs well with the soft cake.
- Try adding a teaspoon of instant espresso powder to the batter to deepen the cocoa flavor.
How to Make Red Velvet Loaf Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 cup powdered sugar, sifted
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This cake takes about 15 minutes to prepare, 50 to 60 minutes to bake, and about 15 minutes to cool before frosting. Plan for about 1 hour and 30 minutes total from start to enjoying your delicious loaf cake.
Step-by-Step Instructions:
1. Preheat Oven and Prepare the Pan:
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well, then line it with parchment paper to help your cake come out easily once baked.
2. Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. This makes sure everything is light and clump-free for a tender cake.
3. Mix Wet Ingredients:
In a large bowl, whisk the vegetable oil and sugar until well combined. Add the eggs, one at a time, whisking after each. Then stir in the red food coloring and vanilla extract until the color and flavor are evenly mixed.
4. Combine Wet and Dry Mixtures:
Now add the dry ingredients and buttermilk to the wet mixture in turns, starting and ending with the dry ingredients. Mix gently and only until everything is just combined to keep the batter light.
5. Add Vinegar:
Stir in the white vinegar last. You’ll notice the batter is thin, which is perfect for a moist loaf.
6. Bake the Cake:
Pour your batter into the prepared pan and smooth the top with a spatula. Bake in your preheated oven for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool the Cake:
Let your cake cool in the pan for about 15 minutes to set. Then carefully transfer it to a wire rack to cool completely before frosting.
8. Make the Cream Cheese Frosting:
Beat together the softened cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla extract, and keep beating until fluffy and creamy.
9. Frost the Cake:
Once the loaf is completely cool, spread the cream cheese frosting evenly over the top. For an extra touch, sprinkle some crumbs from the cake on top.
10. Serve and Enjoy:
Slice your lovely red velvet loaf and enjoy! This cake is perfect for sharing with friends or enjoying as a sweet treat anytime.
Can I Use Regular Milk Instead of Buttermilk?
Yes! To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to ½ cup of regular milk and let it sit for 5 minutes before using. This adds the tanginess needed for the cake’s moist texture.
How Should I Store Leftover Red Velvet Loaf Cake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving for the best taste and texture.
Can I Make the Cake Ahead of Time?
Absolutely! You can bake the loaf cake a day or two in advance. Keep it wrapped tightly at room temperature or refrigerated if your kitchen is warm. Frost it just before serving for the freshest look.
What If I Don’t Have Red Food Coloring?
You can try natural alternatives like beet juice or powder, but the color will be less vibrant and a bit different. For classic red velvet color, red food coloring works best.
