Name: Red Velvet Loaf Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 c vegetable oil; 1/2 c granulated sugar; 1/2 c light brown sugar; 1 1/2 tsp vanilla extract; 2 large eggs; 1/2 tsp salt; 2 tbsp unsweetened cocoa powder; 1 tbsp red liquid food coloring; 1 3/4 c all purpose flour; 1/2 c milk; 1 tsp baking soda; 1 tsp vinegar; 3 oz cream cheese , softened; 2 tbsp unsalted butter, softened; 1 1/2 c powdered sugar; 2 tbsp milk; 1/2 tsp vanilla extract

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There’s something undeniably enchanting about a beautifully baked loaf cake, especially when it’s draped in velvety cream cheese frosting. The Red Velvet Loaf Cake is an exquisite example of how simple ingredients can transform into a show-stopping dessert that tickles both the taste buds and the eyes. With its striking red color and tender texture, this American classic has stolen the hearts of many dessert lovers. A blend of chocolate and vanilla, this cake brings a unique flavor experience that makes it a staple at celebrations and casual gatherings alike.

Red Velvet Loaf Cake with Cream Cheese Frosting

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I still remember the first time I baked this delightful treat. It was a cozy afternoon, and the aroma of cocoa and vanilla wafting through the kitchen felt like a warm hug. The vibrant red hue of the cake stood out beautifully against the soft white of the cream cheese frosting, making it hard to resist. Whether for birthdays, holidays, or just a sweet craving, making a Red Velvet Loaf Cake with Cream Cheese Frosting not only satisfies but also creates memories. I invite you to dive into this recipe; I promise it will be a hit with your family and friends!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Red Velvet Loaf Cake with Cream Cheese Frosting
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Red Velvet Loaf Cake with Cream Cheese Frosting

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time and a little patience while it bakes, you can whip up this lovely loaf without a hitch.
Irresistible Flavor: Combining rich cocoa and a hint of vanilla with that signature red hue creates a luscious taste that’s nothing short of magical.
Eye-Catching Appeal: The stunning red color contrasted with creamy white frosting will make this loaf a centerpiece on your dessert table.
Flexible Serving: Enjoy it as a delightful breakfast treat, a comforting afternoon snack, or a star dessert at any gathering.
Diet-Friendly Options: Looking to make it gluten-free? Swap the all-purpose flour for a cup-for-cup gluten-free baking blend.

Ingredients You’ll Need

1/2 cup vegetable oil: Adds moisture and richness to the cake, helping maintain a tender crumb.
1/2 cup granulated sugar: This sweetens the cake and contributes to its light texture.
1/2 cup light brown sugar: Brings a slight hint of caramel flavor which marries beautifully with the cocoa.
1 1/2 tsp vanilla extract: A must-have for enhancing the flavors in your Red Velvet Cake.
2 large eggs: Acts as a binder, providing structure while adding moisture.
1/2 tsp salt: Balances the sweetness, rounding out the flavors.
2 tbsp unsweetened cocoa powder: Provides that subtle chocolate flavor typical of red velvet cakes.
1 tbsp red liquid food coloring: This gives the cake its iconic rich red color—don’t skimp on this!
1 3/4 cups all-purpose flour: The primary structure of your cake; it holds everything together.
1/2 cup milk: Contributes to the cake’s moisture, making each slice deliciously tender.
1 tsp baking soda: Helps the loaf rise, creating a light and airy texture.
1 tsp vinegar: Reacts with the baking soda to enhance leavening, contributing to that perfect fluffiness.

For the cream cheese frosting:

3 oz cream cheese, softened: The key component of this frosting, providing creamy richness and tanginess.
2 tbsp unsalted butter, softened: Adds a silky texture to the frosting.
1 1/2 cups powdered sugar: Sweetens the frosting and gives it the perfect spreadable consistency.
2 tbsp milk: Helps achieve the desired frosting texture.
1/2 tsp vanilla extract: For an extra layer of flavor that complements the cream cheese beautifully.

How to Make Red Velvet Loaf Cake with Cream Cheese Frosting

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This helps the cake bake evenly and thoroughly.
Prepare the Pan: Lightly grease a 1 lb loaf pan (9×5 inches) with baking spray. Additionally, line the pan with parchment paper, allowing some overhang on the longest sides for easy removal later.
Mix the Base: In a large mixing bowl or a stand mixer, combine 1/2 cup vegetable oil, 1/2 cup granulated sugar, and 1/2 cup light brown sugar. Mix well. Add the eggs one at a time, then stir in 1 1/2 tsp vanilla extract, 1/2 tsp salt, 2 tbsp unsweetened cocoa powder, and 1 tbsp red liquid food coloring. Make sure to scrape down the sides of the bowl as needed.
Incorporate Dry and Wet Ingredients: Gradually alternate adding 1 3/4 cups all-purpose flour and 1/2 cup milk into the batter, starting and finishing with flour. Mix just until combined.
Add Baking Soda and Vinegar: In a small bowl, stir together 1 tsp baking soda and 1 tsp vinegar. This combination will create a bubbling reaction! Quickly fold this into the batter until just combined, ensuring no streaks of vinegar remain.
Bake the Cake: Pour the batter into your prepared loaf pan, smoothing the top with a small offset spatula. Bake in the preheated oven for 60-65 minutes. The cake should spring back to the touch, and a toothpick inserted in the center should come out with just a few moist crumbs. Start checking around 55 minutes as oven temperatures can vary.
Cool the Cake: Once baked, let the cake cool in the pan for 45-60 minutes. Carefully pull the loaf from the pan using the parchment overhang and transfer it to a wire rack. Allow it to cool completely.
Make the Frosting: For the cream cheese frosting, beat 3 oz softened cream cheese in a medium bowl until smooth. Then incorporate 2 tbsp softened unsalted butter and 1/2 tsp vanilla extract. Gradually add in 1 1/2 cups powdered sugar, followed by 2 tbsp milk until you reach your desired consistency.
Frost and Serve: Once the cake is fully cooled, frost it generously with the cream cheese mixture. Slice, serve, and enjoy each delightful bite!

Storing & Reheating

To store your Red Velvet Loaf Cake, keep it covered at room temperature for up to one week. For longer storage, refrigerate it in an airtight container to maintain moisture, where it will last for up to two weeks. If you want to enjoy it months later, you can freeze the loaf wrapped tightly in plastic wrap and then in aluminum foil for up to three months. For a delightful treat, simply thaw it overnight in the fridge or at room temperature, and if desired, give it a quick warm-up in the microwave—just a few seconds will do. The taste and texture may change slightly after freezing, but a little frosting will refresh its charm.

Chef’s Helpful Tips

Always ensure your ingredients, especially cream cheese and butter for frosting, are at room temperature for easy mixing and smooth texture.
When measuring flour, spoon it into your measuring cup and level it off with a knife instead of scooping directly, which can compress it and lead to a denser cake.
For a rich chocolate flavor, consider adding an additional tablespoon of cocoa powder; just remember to balance it with a little more sugar if you choose to.
Over mixing can lead to a tough texture, so mix until just combined to keep your loaf light and fluffy.
Experiment with additional toppings or mix-ins, like chocolate chips or a sprinkle of chopped nuts, for an added flavor twist.

This delightful Red Velvet Loaf Cake with Cream Cheese Frosting is more than just a dessert; it’s a love letter to all things sweet and cozy. Each slice bursts with flavor, and the stunning red and white color scheme is perfect for any occasion. Don’t hesitate to experiment with the recipe to make it your own, whether it’s adjusting the frosting or adding some personal flair! Enjoy every slice with friends and family, creating moments that will linger long after the last bite.

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day prior to serving. Just make sure to store it covered at room temperature to keep it moist, and frost it right before serving for optimum freshness.

Can I substitute ingredients in this recipe?

Yes! If you’re looking to reduce sugar, consider using a sugar alternative suitable for baking. You can also use Greek yogurt instead of butter in the frosting for a lighter option.

What can I do if my loaf sinks in the middle?

This issue typically arises from underbaking the cake or overmixing the batter. Always check for doneness by doing a toothpick test, and avoid over-stirring after adding the dry and wet ingredients.

Can I use cake flour instead of all-purpose flour?

Yes, using cake flour will result in a softer cake due to its lower protein content. Just remember to adjust your measurements slightly since cake flour can be denser than all-purpose flour.

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