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Easy Red Velvet Loaf Cake with Cream Cheese Frosting
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Easy Red Velvet Loaf Cake with Cream Cheese Frosting

5 from 1 vote
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.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Servings: 10 servings
Author: Maria Corcuera

Equipment

  • 1 Electric mixer
  • 1 10x5 inch loaf pan

Ingredients

Loaf

  • 1 cup all-purpose flour measured with the spoon-and-level method
  • 2 tablespoons natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup sour cream room temperature
  • 1/4 cup whole milk room temperature
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-1 1/2 teaspoons red gelfood coloring

Frosting

  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese room temperature (1 package)
  • 1 cup powdered sugar sifted
  • 1/8 teaspoon salt

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 10×5-inch loaf pan.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
    1 cup all-purpose flour, 2 tablespoons natural cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • In a large mixing bowl, beat the butter and sugar on medium-high speed for about 2 minutes, until light and fluffy.
    3/4 cup unsalted butter, 1 cup granulated sugar
  • Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
    3 large eggs, 1 teaspoon vanilla extract
  • Add the sour cream, milk, white vinegar, and red food coloring and mix until smooth
    3/4 cup sour cream, 1/4 cup whole milk, 1 tablespoon white vinegar, 1-1 1/2 teaspoons red gelfood coloring
  • 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.
    If the top starts browning too quickly before the pound cake is done, loosely cover it with a piece of foil on top.
  • 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.
    1/2 cup unsalted butter, 1 teaspoon pure vanilla extract, 8 ounces cream cheese
  • Add the powdered sugar and salt, then mix until smooth and lump-free. Do not overbeat, as it can make the frosting runny.
    1 cup powdered sugar, 1/8 teaspoon salt
  • Spread the frosting evenly over the cooled loaf. Slice, serve, and enjoy

Notes

Expert Tips

  • Measure flour carefully. Excessive flour can result in a dense loaf cake.
  • Don't overmix the batter once the dry ingredients are added to keep the crumb tender.
  • Cool the loaf completely before frosting to prevent melting.
  • Use room temperature ingredients for smoother mixing and better texture.
  • Check doneness near the end of baking for best results.
  • Scrape down the bowl often while mixing to ensure the red velvet batter blends evenly.
  • Use a light-colored loaf pan for more even baking and a moist cake from edge to center.

Frequently Asked Questions

How can I store this red velvet loaf cake?

Yes, store the frosted loaf covered in the refrigerator for up to four days. Let slices sit at room temperature before serving.

Can I make this recipe ahead of time?

Yes! You can bake the loaf a day in advance and frost it before serving. This makes it great for special occasions.

Can I freeze red velvet loaf cake?

Yes, you can freeze red velvet loaf cake, both frosted and unfrosted. It freezes very well when done correctly.

How to freeze frosted red velvet loaf cake

You should not wrap the cake immediately, or the frosting will smear.
First, place the frosted loaf cake uncovered in the freezer for 1 to 2 hours, or until the frosting is completely firm. Once frozen, wrap the cake tightly in plastic wrap, then add a layer of aluminum foil or place it in a freezer-safe container.
For best texture and flavor, freeze for up to 2 months.

How to freeze an unfrosted red velvet loaf cake

Let the loaf cake cool completely. Wrap it tightly in plastic wrap, then in foil or a freezer-safe bag. Freeze for up to 3 months. You can also freeze the loaf unfrosted and frost it after thawing, right before serving.

How to thaw red velvet loaf cake

Thaw the cake overnight in the refrigerator. Bring it to room temperature before serving. Keep the cake wrapped while thawing to prevent condensation.

Is this different from traditional red velvet cake?

This recipe delivers the same flavor as a classic red velvet cake but in loaf form, making it simpler and quicker.

Why is vinegar used in red velvet desserts?

Vinegar reacts with baking soda and enhances the cake’s texture without adding a noticeable taste.

Can I make this red velvet loaf cake without frosting?

Yes, the loaf is flavorful and moist on its own. It works well as a simple cake for everyday enjoyment.

Why did my loaf crack on top?

A small crack is normal for loaf cakes. It happens as the batter rises and does not affect the final texture.

Can I use this recipe to make muffins or traditional layer cakes instead?

Yes, the red velvet cake batter can be portioned into a muffin pan. Adjust baking time and check for doneness early.
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