Description
A comforting and indulgent Red Velvet Loaf Cake with a soft crumb, hint of cocoa, and luscious cream cheese frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup buttermilk
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, for frosting
- 2–3 cups powdered sugar, for frosting
- 1 tsp vanilla extract, for frosting
- A pinch of salt, for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, then mix in the vanilla extract and red food coloring until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Beat the cream cheese and butter until smooth, then gradually add the powdered sugar until desired consistency is reached.
- Spread the cream cheese frosting evenly over the top of the cooled loaf cake.
Notes
Ensure all ingredients are measured accurately for the best results. Allow the cake to cool completely before frosting to avoid a melted mess.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg