Red Velvet Loaf Cake
Red Velvet Loaf Cake is a delightful treat with its rich, velvety texture and that beautiful deep red color that always catches the eye. This cake combines the subtle chocolate…
Tip: save now, cook later.Red Velvet Loaf Cake is a delightful treat with its rich, velvety texture and that beautiful deep red color that always catches the eye. This cake combines the subtle chocolate flavor we all love with a touch of tanginess from buttermilk and a hint of vanilla. It’s soft, moist, and just the right size for sharing or keeping all to yourself.
I love making this loaf cake when I want something special but don’t have a lot of time. It’s simple to mix up, and the smell that fills the kitchen while it’s baking is irresistible. One little tip I always follow is to add a cream cheese glaze on top—it adds a perfect balance of sweetness and creaminess that brings everything together.
This cake is great for an afternoon snack with a cup of tea or coffee, and it also makes a lovely treat to bring along to a small gathering or picnic. Every time I serve it, I get so many “wow” comments, and it’s fun to see everyone enjoy a classic dessert with a twist. It’s definitely one of those recipes I keep coming back to over and over.
Key Ingredients & Substitutions
All-purpose flour: This creates the cake’s tender crumb. You can use cake flour for an even softer texture, or gluten-free flour if needed—just check for a blend suitable for baking.
Buttermilk: It gives the cake its slight tang and helps keep it moist. No buttermilk? Mix ½ cup milk with 1 tsp lemon juice or white vinegar, let it sit for 5 mins, and use that instead.
Red food coloring: This is key for the classic red velvet color. Liquid or gel works fine. If you prefer natural, beet juice is an option, though color may be softer.
Cream cheese: Essential for the filling and drizzle, adding a smooth, tangy contrast to the sweet cake. Make sure it’s softened to avoid lumps and ensure easy mixing.
How Do You Keep the Cream Cheese Filling from Sinking?
The cream cheese layer can sometimes sink to the bottom if not done properly. To avoid this:
- Beat the cream cheese filling until very smooth and thick—it should hold its shape.
- Leave about a ½-inch gap around the edges when spreading it into the batter; this helps the batter rise evenly around it.
- Gently spread the remaining batter on top without mixing the layers.
- Bake immediately after assembling to prevent the filling from sinking before heating.
With these steps, you’ll get a perfect, distinct cream cheese swirl inside your loaf!
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for shaping the cake and getting even baking.
- Mixing bowls – helps keep wet and dry ingredients separate for easy mixing.
- Hand mixer or stand mixer – makes beating the batter and cream cheese filling smooth and quick.
- Rubber spatula – great for scraping the bowl and gently layering the cake and filling.
- Wire rack – lets the cake cool evenly without sogginess.
- Measuring cups and spoons – to get your ingredients just right for perfect texture and flavor.
Flavor Variations & Add-Ins
- Swap red food coloring with natural beet juice for a milder color and earthy twist.
- Add ½ cup chopped nuts like pecans or walnuts for a little crunch and nuttiness.
- Mix in ½ cup white chocolate chips for subtle sweetness and melty texture inside.
- Try a cream cheese frosting instead of drizzle for a thicker, richer topping that clings to every slice.
How to Make Red Velvet Loaf Cake with Cream Cheese Filling and Drizzle
Ingredients You’ll Need:
For the Loaf Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¾ cup vegetable oil
- ½ cup buttermilk
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
For the Cream Cheese Drizzle:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tbsp milk (as needed for consistency)
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 50-60 minutes for baking. Allow an additional 15-20 minutes for cooling and making the cream cheese drizzle. In total, plan for about 1.5 to 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then lightly dust it with flour to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients:
In a separate bowl, mix the egg, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar. Stir until everything is smooth and blended.
4. Make the Batter:
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula or spoon until just combined. Be careful not to overmix as this can make the cake tough.
5. Make the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
6. Assemble the Loaf:
Spoon half of the red velvet batter into your loaf pan, spreading it evenly. Carefully spread the cream cheese filling over the batter, leaving about half an inch from the edges. Then, spoon the remaining red velvet batter on top, smoothing the surface gently.
7. Bake the Cake:
Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the cake (avoiding the cream cheese layer). If it comes out clean, the cake is ready.
8. Cool the Cake:
Let the loaf cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
9. Prepare the Cream Cheese Drizzle:
Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk a little at a time until you reach a drizzleable consistency.
10. Finish and Serve:
Drizzle the cream cheese frosting over the cooled loaf. Slice, serve, and enjoy the moist, tangy, and delicious red velvet loaf cake!
Can I Use Frozen Cream Cheese for the Filling and Drizzle?
It’s best to use cream cheese that’s fully thawed and softened. Thaw frozen cream cheese in the fridge overnight, then let it sit at room temperature for about 30 minutes before using to get a smooth texture without lumps.
Can I Make This Red Velvet Loaf Cake Ahead of Time?
Yes! You can bake the loaf a day in advance and keep it covered at room temperature or in the fridge. Add the cream cheese drizzle just before serving for the freshest taste.
How Should I Store Leftovers?
Store leftover cake in an airtight container in the fridge for up to 4 days. You can bring slices to room temperature before serving or warm them slightly in the microwave if preferred.
What If I Don’t Have Buttermilk?
No worries! Make a quick buttermilk substitute by adding 1 tsp vinegar or lemon juice to ½ cup milk. Let it sit for 5 minutes, then use as directed in the recipe.