Easy Red Velvet Loaf Cake with Cream Cheese Frosting is a simple way to enjoy the flavor of a classic red velvet cake without extra steps. This red velvet loaf cake feels familiar, comforting, and achievable, even if you don’t bake often.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter and sugar on medium-high speed for about 2 minutes, until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

Add the sour cream, milk, white vinegar, and red food coloring and mix until smooth. Add the dry ingredients and mix on low speed just until combined, scraping down the bowl as needed.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the loaf cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely.

Frosting For the frosting, use a hand mixer or electric mixer to beat the unsalted butter and vanilla extract on medium speed until light and fluffy, about 1 minute. Add the cream cheese, beating just until combined. Add the powdered sugar and salt, then mix until smooth and lump-free. Spread the frosting evenly over the cooled loaf. Slice, serve, and enjoy