Red Velvet Loaf Cake Recipe – Moist, Rich, and Perfectly Tangy

There’s something incredibly special about red velvet. It’s rich, slightly tangy, and has just the right touch of cocoa to create a flavor that’s both unique and indulgent. When transformed into a Red Velvet Loaf Cake, it becomes a soft, buttery, and beautifully marbled treat that’s just as perfect for holiday gatherings as it is for a cozy afternoon snack.

One of the best things about this cake is its ultra-moist texture, which comes from a combination of butter, oil, and sour cream. Unlike traditional cakes that can sometimes be dry or crumbly, this loaf stays soft for days. And let’s not forget the cream cheese frosting—smooth, slightly tangy, and irresistibly creamy, it complements the cake’s deep cocoa notes beautifully.

I first made this loaf cake for a friend’s birthday, and it was an instant hit. The contrast between the red velvet swirls and the creamy white frosting made it look stunning on the dessert table. Since then, it has become my go-to recipe for special occasions like Valentine’s Day, Christmas, and even casual get-togethers.

If you love the classic red velvet cake but want something simpler to bake, this loaf cake is the perfect alternative. It requires fewer steps than a layered cake but delivers all the deliciousness in a compact, easy-to-slice form. Plus, you don’t need any fancy cake-decorating skills—just spread on the frosting, slice, and enjoy!

Why You’ll Love This Recipe

This Red Velvet Loaf Cake is a must-try for so many reasons. First, it’s easy to make—there’s no need for special baking tools or advanced techniques. Even if you’re new to baking, you’ll find this recipe straightforward and beginner-friendly.

Another reason to love this cake is its perfect balance of flavors. Red velvet is known for being slightly chocolatey but not overpoweringly so. The addition of vinegar and buttermilk (or sour cream) adds a slight tang, making each bite interesting and complex. The cream cheese frosting enhances this flavor contrast by adding richness and a smooth, melt-in-your-mouth texture.

If you enjoy cakes that stay moist for days, this one is a winner. Thanks to ingredients like oil, butter, and sour cream, the loaf remains soft and tender even after a couple of days in the fridge.

Visually, this cake is a showstopper. The marbled red and vanilla swirls create a stunning contrast, making every slice look as good as it tastes. Whether you’re serving it at a family gathering or gifting it to a friend, it’s sure to impress.

Lastly, this cake is versatile. You can enjoy it as is, dust it with powdered sugar, or add extra decorations like chocolate shavings or berries for a fancier touch. No matter how you serve it, this loaf cake is guaranteed to be a hit.

Health Benefits of Red Velvet Loaf Cake

While red velvet cake is undeniably a treat, this loaf cake does offer a few surprising benefits. For one, cocoa powder contains antioxidants that can help reduce inflammation and improve heart health. Even though the amount used in this recipe is small, it still contributes some beneficial compounds.

Additionally, this cake uses sour cream or buttermilk, which provide probiotics that support gut health. While the baking process does reduce the probiotic content, these dairy ingredients still contribute calcium and protein, which are essential for strong bones and overall well-being.

Another key ingredient, eggs, provides high-quality protein and essential vitamins like B12 and choline, both of which are important for brain function. Even the cream cheese frosting adds a dose of calcium, which supports bone health.

Finally, making homemade desserts allows you to control the quality of ingredients. Unlike store-bought cakes that may contain artificial preservatives and excessive sugar, this recipe uses real butter, pure vanilla extract, and fresh dairy ingredients to create a treat that’s both delicious and made with better-quality components.

Preparation Time, Servings, and Nutritional Information

• Prep Time: 20 minutes
• Baking Time: 60-65 minutes
• Cooling Time: 30 minutes
• Total Time: Approximately 2 hours
• Servings: 10-12 slices

Nutritional Information (Per Slice, Without Frosting)

• Calories: 290
• Carbohydrates: 35g
• Protein: 4g
• Fat: 14g
• Sugar: 20g

Nutritional Information (With Frosting)

• Calories: 370
• Carbohydrates: 42g
• Protein: 5g
• Fat: 20g
• Sugar: 28g

Ingredients List

For the Red Velvet Loaf Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons cocoa powder
• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup sour cream or buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon red food coloring

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract

Step-By-Step Cooking Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a standard loaf pan (8.5×4.5 inches) with butter or non-stick spray and line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy. This takes about 2-3 minutes using an electric mixer.

Step 4: Add the Wet Ingredients

Add the oil, eggs, and vanilla extract to the butter mixture. Mix until fully incorporated.

Step 5: Combine the Batter

Gradually mix in the dry ingredients, alternating with the sour cream (or buttermilk). Start and end with the dry ingredients. Mix just until combined—do not overmix.

Step 6: Create the Red Velvet Batter

Transfer half of the batter to a separate bowl. To this portion, add vinegar and red food coloring, mixing gently until the color is even.

Step 7: Layer and Swirl

Spoon alternating dollops of the red and vanilla batter into the prepared loaf pan. Using a butter knife, gently swirl the two batters together to create a marbled effect.

Step 8: Bake the Loaf Cake

Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool the Cake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10: Prepare the Cream Cheese Frosting

In a bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.

Step 11: Frost the Cake

Once the loaf has cooled, spread the cream cheese frosting evenly over the top.

Step 12: Slice and Enjoy!

Slice the loaf into even portions and serve!

How to Serve

This cake pairs beautifully with a hot cup of coffee or tea. For a more decadent dessert, serve it with fresh berries or a drizzle of chocolate sauce.

Pairing Suggestions

Pairing the right drink or side with this Red Velvet Loaf Cake can enhance its flavors and make it an even more delightful treat. Here are some of the best beverages and accompaniments to serve alongside it.

Best Drinks to Pair with Red Velvet Loaf Cake

• Coffee: A freshly brewed cup of coffee, whether black or with a splash of cream, complements the subtle cocoa notes in red velvet cake. A cappuccino or a latte with a hint of cinnamon is an excellent match.
• Tea: A warm cup of Earl Grey, chai, or vanilla rooibos tea balances the tanginess of the cream cheese frosting with their delicate flavors. Green tea with honey also adds a nice contrast.
• Milk: A cold glass of whole milk or oat milk creates a creamy contrast to the rich texture of the cake. This is a classic pairing that never fails, especially if serving the cake to kids.
• Hot Chocolate: If you’re in the mood for an indulgent experience, a steaming cup of hot chocolate with a pinch of sea salt makes for an ultra-cozy treat.
• Iced Beverages: For a refreshing pairing, an iced caramel macchiato, iced vanilla latte, or a tall glass of almond milk are great choices. The sweetness of these drinks blends well with the cake’s flavor.

Best Desserts & Snacks to Serve with Red Velvet Loaf Cake

• Fresh Berries: Red velvet pairs wonderfully with strawberries, raspberries, or blueberries. The tartness of the fruit balances the sweetness of the cake and frosting.
• Vanilla Ice Cream: A scoop of vanilla or French vanilla ice cream takes this dessert to the next level. The cold, creamy texture pairs beautifully with the moist, slightly tangy cake.
• Whipped Cream: A dollop of lightly sweetened homemade whipped cream adds a light and airy contrast to the dense cake.
• Dark Chocolate Pieces: A few squares of dark chocolate (70% cocoa or higher) add a rich, deep cocoa contrast that complements the cake’s mild chocolate flavor.
• Candied Nuts: A handful of caramelized pecans or candied walnuts makes for a crunchy, slightly salty addition to the soft texture of the cake.

Storage, Freezing & Reheating Instructions

This Red Velvet Loaf Cake keeps well for several days, and you can even freeze it for later. Follow these tips to store and reheat it while maintaining its freshness and flavor.

Store the Cake

• At Room Temperature: If you haven’t added the cream cheese frosting yet, store the cake in an airtight container at room temperature for up to 2 days. Keep it in a cool, dry place.
• In the Refrigerator: Since cream cheese frosting contains dairy, the frosted cake should be stored in the fridge. Wrap the loaf tightly with plastic wrap or store it in an airtight container. It will stay fresh for up to 5 days.
• Before Frosting: If you plan to frost the cake later, keep the loaf wrapped in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. Add the frosting right before serving.

Freeze the Cake

• For the Whole Loaf: Wrap the unfrosted loaf tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag. Freeze for up to 3 months.
• For Individual Slices: Slice the cake and wrap each piece separately in plastic wrap. Place the wrapped slices in a freezer bag for easy single-serving portions.
• To Freeze Frosted Cake: If you’ve already added frosting, flash-freeze the cake for 1 hour until the frosting hardens. Then wrap it in plastic wrap and place it in an airtight container before freezing.

Thaw and Reheat

• Thawing: Transfer the frozen cake to the refrigerator overnight or let it sit at room temperature for 2-3 hours before serving.
• Reheating: For a warm slice, microwave it for 10-15 seconds or bake it in a 300°F (150°C) oven for 5 minutes. This helps revive the soft, moist texture of the loaf.

Common Mistakes to Avoid

Even though this Red Velvet Loaf Cake is relatively easy to make, a few mistakes can affect the final result. Here are some pitfalls to watch out for.

1. Using Too Much Food Coloring

Adding too much red food coloring can result in a bitter taste. One teaspoon is enough to achieve the classic red hue without overpowering the flavor.

2. Overmixing the Batter

When combining the wet and dry ingredients, mix just until combined. Overmixing can develop too much gluten, making the cake dense instead of soft and tender.

3. Skipping the Vinegar

Vinegar reacts with baking soda to help the cake rise and create that light, fluffy texture. Skipping this ingredient can lead to a flatter, denser loaf.

4. Not Checking for Doneness Properly

Ovens can vary, so always check for doneness by inserting a toothpick into the center of the cake. If it comes out with moist crumbs, the cake is ready. If it’s wet, bake for a few more minutes.

5. Frosting the Cake While It’s Warm

If you add the cream cheese frosting too soon, it will melt and slide off the cake. Always allow the loaf to cool completely before spreading the frosting.

Conclusion & Call to Action

Baking a Red Velvet Loaf Cake is more than just making dessert—it’s about creating a soft, moist, and flavorful treat that brings joy with every slice. From its rich, buttery texture to the beautiful marbled swirl, this cake is a perfect blend of elegance and comfort. The slight hint of cocoa, combined with the tangy cream cheese frosting, makes every bite irresistible. Whether you’re making it for a special occasion like Valentine’s Day, Christmas, or a casual weekend treat, it’s guaranteed to impress.

One of the best things about this recipe is how simple yet stunning it is. You don’t need to be a professional baker to achieve a bakery-worthy loaf. With everyday ingredients and easy-to-follow steps, this cake comes together effortlessly. Plus, it stays moist for days, so you can bake it ahead of time and enjoy it throughout the week. And if you ever find yourself with leftovers, they freeze beautifully—making this a convenient make-ahead dessert option.

Now it’s your turn! If you try this Red Velvet Loaf Cake, I’d love to hear about it. Let me know in the comments how it turned out, and if you made any customizations, feel free to share your tips! If you take photos, be sure to tag me on social media—I always love seeing your delicious creations.

Happy baking, and enjoy every bite of this soft, rich, and perfectly tangy Red Velvet Loaf Cake!

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