Here’s a delicious and easy recipe for Red Velvet Loaf Cake. This moist and vibrant cake has the classic red velvet flavor with a hint of cocoa and a creamy finish. Perfect for any occasion!
Red Velvet Loaf Cake Recipe
Ingredients (Serves 8-10)
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- ½ cup (120ml) vegetable oil (or melted butter)
- ¾ cup (180ml) buttermilk (or substitute with ¾ cup milk + 1 teaspoon vinegar)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1 teaspoon white vinegar
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch (23x13cm) loaf pan, or line it with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- Combine Wet Ingredients:
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar.
- Make the Batter:
- 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.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Cream Cheese Glaze:
- In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, milk, and vanilla extract, and mix until smooth and creamy. Adjust the consistency by adding more milk (for a thinner glaze) or powdered sugar (for a thicker glaze).
- Glaze the Cake:
- Drizzle the cream cheese glaze over the cooled loaf cake.
- Let the glaze set for 10-15 minutes before slicing.
- Serve:
- Slice and enjoy! This cake pairs wonderfully with a cup of coffee or tea.
Tips
- For a richer flavor, use melted butter instead of vegetable oil.
- If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of vinegar or lemon juice to ¾ cup of milk and letting it sit for 5 minutes.
- For a more intense red color, use gel food coloring instead of liquid.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Let me know if you’d like more variations or tips!
