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Red Velvet Loaf Cake with Cream Cheese Frosting Recipe

★★★★★

4.8 from 110 reviews
  • Author: Lila
  • Total Time: 1 hour 20-25 minutes
  • Yield: 16 servings 1x

Description

This Red Velvet Loaf Cake is a moist and tender treat featuring a vibrant red cocoa-flavored batter beautifully swirled and baked into a loaf pan. Topped with a smooth and creamy cream cheese frosting, it offers a classic Southern-inspired dessert perfect for sharing or indulging any time of day. The recipe blends the richness of butter, sour cream, and cream cheese with a hint of vanilla and a subtle tang from vinegar, delivering a perfectly balanced cake with visually striking swirls and luscious flavor.

Ingredients

Scale

Cake Batter

  • 270 g all-purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 110 g butter, room temperature
  • 200 g granulated sugar
  • 2 large eggs, room temperature
  • 200 g sour cream (14-18%), room temperature
  • 30 g vegetable oil
  • 1 1/4 tsp vanilla extract
  • 1 tbsp unsweetened Dutch cocoa powder
  • 1 tsp white vinegar
  • 1/2 – 1 tsp red gel food coloring or vegan food coloring

Cream Cheese Frosting

  • 100 g butter
  • 50 g full-fat cream cheese
  • 180 g powdered sugar
  • 1/2 tsp vanilla bean paste or vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 175ºC (350ºF) using a conventional oven setting. Grease a loaf pan measuring approximately 21.5 x 11.5 cm (8.5 x 4.5 inches) and line it with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and salt, then set aside to use later.
  3. Cream Butter and Sugar: In a large mixing bowl, combine the granulated sugar and room temperature butter. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat on high speed for 3 minutes until the mixture is light and fluffy.
  4. Add Eggs: Scrape down the sides of the bowl to incorporate all ingredients. Add the eggs one at a time, mixing on medium speed until fully combined after each addition.
  5. Incorporate Dry Ingredients and Wet Ingredients: On low speed, add half of the sifted flour mixture to the batter. Then add the sour cream, vegetable oil, and vanilla extract, mixing gently but thoroughly. Add the remaining flour mixture and mix just until combined to avoid overmixing. Scrape down the bowl sides thoroughly to ensure even mixing.
  6. Prepare Red Velvet Batter: Transfer half of the batter into a separate bowl. To this, add the cocoa powder, white vinegar, and red gel food coloring. Gently fold these ingredients with a rubber spatula until the batter is uniformly colored and smooth.
  7. Layer and Swirl the Batters: Alternate spoonfuls of the plain batter and the red cocoa batter into the prepared loaf pan. Use a butter knife to gently swirl the two batters together to create a marbled effect.
  8. Bake: Place in the preheated oven and bake for 55-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
  9. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes on a wire rack. Then gently remove the cake from the pan and allow it to cool completely on the rack before frosting.
  10. Prepare Cream Cheese Frosting: Remove butter and cream cheese from the fridge 10 minutes before starting to bring to room temperature. Cut butter into cubes and sift the powdered sugar to avoid lumps.
  11. Cream Butter: Using a mixer with the paddle attachment, beat the butter on high speed for 5 minutes until creamy and fluffy. Scrape down the sides and mix again for 2 additional minutes.
  12. Add Cream Cheese and Vanilla: Add the cream cheese and vanilla bean paste or extract, and blend together with the butter for 1 minute until smooth.
  13. Add Powdered Sugar: Add the sifted powdered sugar in two parts on low speed, mixing well between additions until fully incorporated and frosting is smooth. Scrape down the bowl sides and give a final mix.
  14. Frost the Cake: Spread the cream cheese frosting evenly over the cooled loaf cake. Smooth the top and serve. Enjoy!

Notes

  • Ensure all refrigerated ingredients are at room temperature for better mixing and texture.
  • Do not overmix the batter after adding the flour to keep the cake tender.
  • The red gel food coloring provides a vibrant color without thinning the batter; adjust amount based on desired color intensity.
  • The vinegar reacts with baking soda to help in leavening and tenderizing the cake.
  • Allow cake to cool completely before frosting to prevent melting the frosting.
  • Store the frosted cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
  • Prep Time: 25 minutes
  • Cook Time: 55-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cake, Loaf Cake, Cream Cheese Frosting, Southern Dessert, Cocoa Cake, Swirled Cake

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Find it online: https://plumandpan.com/red-velvet-loaf-cake-with-cream-cheese-frosting-recipe/