Description
This Red Velvet Loaf Cake is rich, buttery, and perfectly moist with a beautiful marbled red and vanilla swirl. Topped with tangy cream cheese frosting, it’s a show-stopping treat that’s easy to make and stays soft for days. Perfect for holidays, special occasions, or an everyday indulgence!
Ingredients
Scale
- For the 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
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan (8.5×4.5 inches).
- Whisk dry ingredients: flour, baking powder, baking soda, salt, and cocoa powder.
- Cream butter and sugar until fluffy. Add oil, eggs, and vanilla.
- Alternate mixing in dry ingredients and sour cream, starting and ending with dry ingredients.
- Divide batter in half. Mix red food coloring and vinegar into one half.
- Spoon alternating dollops of red and vanilla batter into the loaf pan. Swirl with a knife.
- Bake for 60-65 minutes or until a toothpick comes out clean. Cool completely.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.
- Spread frosting over the cooled loaf. Slice and enjoy!
Notes
- For a more vibrant red color, use gel food coloring instead of liquid.
- Substitute Greek yogurt for sour cream if needed.
- Store frosted cake in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American