Red Velvet Loaf Cake with Vanilla Frosting – Easy and Delicious
This easy Red Velvet Loaf Cake is soft, moist, and lightly chocolatey, topped with a smooth vanilla frosting. It is a simple homemade dessert perfect for holidays, birthdays, Valentine's Day, afternoon coffee, or whenever you're craving classic red velvet flavor.
Ingredients
Red Velvet Loaf Cake
- 1 ¾ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup vegetable oil
- ¾ cup buttermilk
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
Vanilla Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream
- ⅛ tsp salt
Instructions
- Prepare the Loaf Pan: Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving some parchment hanging over the sides for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light, fluffy, and creamy, about 2–3 minutes.
- Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl if needed.
- Add the Wet Ingredients: Mix in the vegetable oil, buttermilk, vanilla extract, red food coloring, and white vinegar until the mixture is smooth and evenly colored.
- Combine the Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Mix gently just until the flour disappears. Avoid overmixing, as this can make the loaf dense.
- Fill the Loaf Pan: Pour the red velvet batter into the prepared loaf pan. Smooth the surface with a spatula and gently tap the pan on the counter to release any large air bubbles.
- Bake the Cake: Place the loaf in the preheated oven and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Completely: Let the cake cool in the pan for 10–15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before frosting.
- Make the Vanilla Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Add the vanilla extract, salt, and heavy cream. Beat until the frosting is light, fluffy, and easy to spread.
- Frost the Loaf: Spread the vanilla frosting evenly over the completely cooled red velvet loaf. Use an offset spatula or the back of a spoon to create soft decorative swirls.
- Decorate and Serve: If desired, sprinkle red velvet cake crumbs over the frosting for decoration. Slice the loaf with a sharp knife and serve.
Notes
- Use room-temperature butter and eggs for a smoother, more evenly mixed batter.
- Don't overmix once the flour is incorporated, as this can make the loaf dense.
- Allow the cake to cool completely before frosting so the vanilla frosting stays thick and creamy.
- For a deeper red color, adjust the amount of red food coloring according to the type and strength of the coloring you use.
- Store the frosted loaf in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the unfrosted cake tightly wrapped for up to 2 months.
- Let refrigerated slices sit at room temperature for a few minutes before serving for the best texture.
Nutrition Facts
- Calories: 465 kcal
- Total Fat: 22 g
- Saturated Fat: 12 g
- Cholesterol: 90 mg
- Sodium: 270 mg
- Total Carbohydrates: 65 g
- Dietary Fiber: 1 g
- Total Sugars: 43 g
- Protein: 5 g