Red Velvet Loaf Cake
A delightful and indulgent cake with a tender crumb and luscious cream cheese frosting, perfect for any occasion.
Ingredients
For the cake
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 0.5 cups buttermilk Can substitute with regular milk mixed with a teaspoon of vinegar.
- 1 tsp white vinegar
For the frosting
- 8 oz cream cheese, softened
- 0.25 cups unsalted butter, softened
- 2-3 cups powdered sugar Adjust for desired sweetness.
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Gently fold in the eggs one at a time, then add the vanilla extract and red food coloring. Lastly, incorporate the buttermilk and white vinegar.
- Gradually add the dry mixture to the wet ingredients, combining until just barely mixed.
Baking
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, until a toothpick inserted into the middle comes out clean.
- Allow the cake to cool in its pan for about 10 minutes, then transfer it onto a wire rack to cool completely.
Frosting
- For the cream cheese frosting, beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar until reaching your desired consistency. Stir in vanilla and a pinch of salt.
- Once the cake is cooled, spread the frosting over the top and serve.
Notes
For best results, ensure ingredients are at room temperature. Avoid overmixing the batter to keep the cake airy. Allow the cake to cool completely before frosting.