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Red Velvet Loaf Cake

Irresistible Red Velvet Loaf Cake with Creamy Frosting

A stunning Red Velvet Loaf Cake with creamy frosting, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 125 g Unsalted Butter Ensure it's at room temperature.
  • 300 g Caster Sugar
  • 3 medium Eggs
  • 30 g Cocoa Powder Use high-quality cocoa for the best taste.
  • 1 tsp Red Food Coloring Use a strong gel food color for best results.
  • 1 tsp Vanilla Extract
  • 250 ml Buttermilk Substitutable with milk + lemon juice or vinegar.
  • 300 g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 2 tsp White Wine Vinegar Substitutable with apple cider vinegar.
For the Frosting
  • 250 g Cream Cheese Full-fat for richness.
  • 125 g Icing Sugar

Equipment

  • electric mixer
  • Loaf Tin
  • mixing bowls
  • Spatula
  • Parchment Paper

Method
 

Baking Instructions
  1. Preheat your oven to 170ºC (150ºC fan) and prepare a 2lb loaf tin by lining it with parchment paper.
  2. In a mixing bowl, beat together 125g of room-temperature unsalted butter and 300g of caster sugar using an electric mixer on medium speed for about 3-5 minutes until fluffy and pale.
  3. Add 3 medium eggs, 30g of cocoa powder, 1 teaspoon of red food coloring, and 1 teaspoon of vanilla extract. Beat on low speed until well combined.
  4. Gradually stir in 250ml of buttermilk and 300g of plain flour until just combined, being careful not to overmix.
  5. Sprinkle in 1 teaspoon of baking powder, 1 teaspoon of bicarbonate of soda, and 2 teaspoons of white wine vinegar. Gently fold into the batter.
  6. Pour the smooth batter into the prepared loaf tin and smooth the top with a spatula.
  7. Bake for 50-55 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean.
  8. Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
  9. While the cake cools, beat together 250g of room-temperature cream cheese and 125g of icing sugar until light and fluffy.
  10. Once the cake is cool, level the top slightly if necessary. Frost generously with cream cheese frosting and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1.5mg

Notes

Use high-quality cocoa powder and gel food coloring for the best results. Always check for doneness before removing from the oven.

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