Red Velvet Loaf Cake!

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An Easy Red Velvet Loaf Cake topped with Cream Cheese Frosting! 

I love all things red velvet, and whilst it did confuse me a bit when I was younger (what even is ‘red velvet’?!) I just love it so much now. It’s something that makes me go “ooooh” when I see it at a cake shop! 

Red velvet cake to me is a chocolate and vanilla flavoured cake, that has a particular texture, flavour and style. More classic recipes do not use red food colouring, as the red colour comes from using a particular type of cocoa powder. However, many many recipes now do use the colouring to make the style more accessible. 

The flavour also comes from the more bizarre ingredients that you may see, compared to the usual sugar, butter, eggs and flour style cakes. Red Velvet cake uses buttermilk, vinegar, bicarbonate of soda and plain flour! The raising agents are completely different. 

Some people don’t get the fuss about red velvet, and I can get it… not all red velvet cakes are pleasant to eat, but you can say the same about any cake. I think it’s a flavour that is 100% worth trying again, as I have developed such an adoration for it! 

This cake uses 11 ingredients, which may sound a bit over the top – but they are all worth it. You beat together the butter and sugar like you would with any other cake, and then things start getting interesting. 

Add in the cocoa powder, eggs, vanilla extract and red food colouring. For this recipe, the colouring is SO important it’s crazy. Just like my other red velvet bakes on this blog, I always use the same red food colouring

The reason you need to use a good quality colour, is because supermarket colours such as the liquid bottles, or the tiny gel tubes just do not have the strength to make a difference. I say this every time, and people will still ignore it, and then ask why isn’t it red. 

I wish that all red food colours worked just as well, but they honestly don’t! The chemical reaction with the buttermilk, vinegar and cocoa powder, then mixed with the red food colouring will give you the finish you are after! 

I used this 2lb loaf tin as always! It’s my favourite loaf tin, and I just adore it. It’s the perfect size for me (as mentioned in other loaf cake posts, a 2lb loaf tin can really really vary, even though they have the same name and I have no idea why) – so if you find your tin is a bit small, fill the tin 3/4 of the way maximum, and then bake some cupcakes with the spare mix!

For the topping, I use cream cheese frosting. I have done a post purely about cream cheese frosting now because it is such a hard thing to make sometimes, and it’s the same style going onto this cake. 

This version uses equal amounts of unsalted block butter and icing sugar, beaten together until smooth. Then, it adds in the cream cheese. For this one, I used 125g of unsalted butter and sugar, and 250g of full-fat cream cheese. It MUST be full fat. 

For the decoration, just like my other red velvet cakes, I trim off a really small amount from the cake and leave it to the side before decorating with the frosting. Then, I use a 2D closed star piping tip as it’s my favourite ever, and decorate away!

Finish with a sprinkle of the red velvet crumbs, just because it’s so cute and always looks good, and then devour every slice of the cake!! If you have any questions then leave them below in the comments! Enjoy! x

Red Velvet Loaf Cake!

An Easy Red Velvet Loaf Cake Topped With Cream Cheese Frosting!
4.7 from 13 votes
Print Pin Rate
Category: Cake
Type: Loaf Cake
Keyword: Cream Cheese, Red Velvet
Prep Time: 30 minutes
Cook Time: 50 minutes
Decorating Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 10 Slices
Author: Jane's Patisserie



  • 125 g Unsalted Butter/Baking Spread
  • 300 g Caster Sugar
  • 3 Medium Eggs
  • 30 g Cocoa Powder
  • 1 tsp Red Food Colouring (see notes)
  • 1 tsp Vanilla Extract
  • 250 ml Buttermilk
  • 300 g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 2 tsp White Wine Vinegar

Cream Cheese Frosting

  • 125 g Unsalted Butter
  • 125 g Icing Sugar
  • 250 g Full-Fat Cream Cheese (I use philadelphia)
  • 1 tsp Vanilla Extract


Red Velvet Loaf Cake

  • Preheat your oven to 170C/150CFan and line a 2lb loaf tin with parchment paper!
  • Beat together the unsalted butter and caster sugar in a bowl until smooth and fluffy!
  • Add in the eggs, cocoa powder, red food colouring and vanilla extract and beat again until combined.
  • Add in the buttermilk and plain flour, and beat again. Try not to over beat the mixture.
  • Finally – beat in the baking powder, bicarbonate of soda and white wine vinegar.
  • Spoon the mixture into the loaf tin, and smooth over.
  • Bake for 50-55 minutes or until the middle of the cake comes out clean when poked with a skewer! Once the cake is baked, leave to cool in the tin for at least 10 minutes, and then on a wire rack.

Cream Cheese Frosting

  • Make sure your unsalted butter is at room temperature, and make sure to use block butter and not a spread.
  • Beat your unsalted butter and icing sugar together until light and fluffy - like you would a normal buttercream. I beat them together for about 5 minutes.
  • Add in your full-fat cream cheese (That has been drained if needed), and beat for about a minute.
  • Scrape the bowl well, and add in the vanilla. Beat again for another minute.
  • Scrape the bowl again finally, and beat again if needed. It should be a thick and smooth frosting once finished!

To Decorate

  • Level off the cake ever so slightly so you have some cake to use as crumbs. Crumble it up into crumbs!
  • Using your piping bag and piping tip, pipe your cream cheese frosting onto the cake.
  • Once piped on, sprinkle over the cake crumbs! Enjoy!



Find my other Recipes on my Recipes Page!

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Hannah
    May 4, 2021 at 6:55 pm

    Can I use this recipe in two sandwich tins instead of a loaf?

  • Kelly Dawnay
    April 17, 2021 at 8:14 pm

    4 stars
    I baked this yesterday and the cake was lovely and the instructions clear as always. I used a Wilton colouring gel, as it’s all I had, and you’re right that it’s not bright enough. The cake was delicious but I had trouble when piping the cream cheese. It seemed to get stuck and didn’t pipe well for me. I did beat for the times you recommend and the frosting seemed smooth but do you think I needed to beat it a bit more? Altogether, the cake is really lovely 😋

    • Jane's Patisserie
      April 26, 2021 at 3:06 pm

      Hey! Yeah I would just try beating it bit more next time. I am glad you love the cake though!xx

  • Megan Boyle
    April 6, 2021 at 9:25 pm

    5 stars
    Loved this recipe but next time would like to do just normal vanilla buttercream – what measurements should I use? x

    • Jane's Patisserie
      April 9, 2021 at 12:03 pm

      125 unsalted butter, 250 icing sugar with half a teaspoon of vanilla xx

  • Rachel
    March 16, 2021 at 11:51 pm

    Hi Jane,
    Thank you so much for this recipe!
    So I’m about to make my first ever red velvet bake! Please can I check … the caster sugar … will the recipe work with white caster sugar or golden caster sugar … the cocoa powder
    … which brand of cocoa powder do you use and lastly the frosting … can mascarpone cheese be used instead of philadelphia. Thank you!

    • Jane's Patisserie
      March 23, 2021 at 3:26 pm

      Either caster sugar works – and I use Barry cacao powder. The frosting can be mascarpone but I haven’t tested it with that yet!

  • Rebecca
    March 8, 2021 at 9:44 am

    Hi Jane, do you have any suggestions for how this recipe can be used in an 8 inch cake (two 8 inch tins)? Love your red velvet cupcake recipe, always goes down a treat. Thank you! X

    • Jane's Patisserie
      March 8, 2021 at 7:39 pm

      Have a look at my cake version for that! x

  • Samantha
    February 11, 2021 at 3:52 pm

    5 stars
    Can I use dutch-process cocoa powder instead of natural? Thank you so much!

  • Ashleigh
    February 11, 2021 at 1:39 pm

    Hi would this recipe work for making cupcakes please?

  • Faye Lock
    January 24, 2021 at 9:46 am

    Love all your recipes and have made many! However made this one and had double the mix I would need for both the cake and then lots too much frosting. Ended up making 2 but not sure why the recipe would make that much batter for 1 tin xx

    • Jane's Patisserie
      January 24, 2021 at 8:07 pm

      As mentioned on the post 2lb loaf tins can really vary in size, so likely is just that yours is much smaller than mine because mine fit perfectly x

  • Crea Mann
    January 21, 2021 at 6:52 pm

    5 stars
    Hi Jane

    Could I add white chocolate chips in this or would that be too much do you think? Is there such a thing as too much chocolate?!!!


    • Jane's Patisserie
      January 22, 2021 at 8:59 pm

      I wouldn’t say it’s too much! However they may sink x

  • Amal Hallak
    January 5, 2021 at 4:32 pm

    Thanks for sharing your recipe, can you tell me the name or make of the food colouring you used ??
    And if it’s available in England please !!!!
    I can search for it over here .
    Thank you

  • Justanotherdroid
    December 31, 2020 at 10:20 pm

    Hi Jane,
    My husband can’t eat cheese but I desperately want to do a red velvet cake. Would vanilla buttercream work or should I just tell him he can’t have any of this cake?

    • Jane's Patisserie
      January 1, 2021 at 12:08 pm

      Yeah I would just use a simple vanilla buttercream haha!! x

  • Chloe Henline
    December 22, 2020 at 1:26 am

    5 stars
    Just wanted to say that for all those using Fahrenheit, I baked my loaf at 325 for around 50 minutes and it turned out great! Except that I used blue food coloring and it turned green since I didn’t have red. Delicious though!

  • Lisa
    December 18, 2020 at 5:03 pm

    5 stars
    Mine is crispy on the outside and normal in the middle. What have I done wrong please?

    • Jane's Patisserie
      December 18, 2020 at 9:52 pm

      Sounds like the oven was slightly too hot! x

  • Sally
    November 24, 2020 at 6:30 pm

    5 stars
    Great recipe have made the loaf cake. Would this recipe convert to a 8inch round tin please I want to make it as a birthday cake. Thanks

    • Jane's Patisserie
      November 25, 2020 at 11:20 am

      You can, but you can find timings etc on my red velvet cake recipe! (Just use this cream cheese frosting) x

  • Becca
    November 22, 2020 at 4:39 pm

    4 stars
    My first attempt failed because there was far too much mixture for a 2lb tin. My second attempt, I halved the ingredients, added a touch of coffee powder, preheated the oven to 165C fan, then turned down to 150 once it was in, cooked for 45 minutes, and it was perfect!

  • Joanna
    November 19, 2020 at 10:22 pm

    4 stars
    Loved the overall appearance of the loaf, and my frosting was delicious! Although, I found the outside of the cake was very bitter! The inside (the actual spongey cake) was positively scrummy! Is the bitterness due to too much bi-carb/food colouring? I used sugarflair too!

    Would really appreciate a response! Thanks a bunch, jo!

    • Jane's Patisserie
      November 20, 2020 at 9:12 am

      If it was the bicarb it would probably taste like it throughout not just the outside (it’s like a salty taste) – it may just be slightly too hot so the outside has cooked too much if that makes sense? x

  • Sharon
    November 19, 2020 at 9:42 pm

    Hi Jane,

    I want to make your red velvet brownies tomorrow and read you comment about the red food colouring and I won’t be able to order the colouring in time, Can I use dr oetker extra strong red food colour gel for the colouring.


    • Jane's Patisserie
      November 19, 2020 at 9:48 pm

      I’m afraid the dr oetker gel just really isn’t strong enough in my opinion x

    • Sharon
      November 19, 2020 at 9:59 pm

      Okay, I will order the colour you suggested, I will make your white chocolate and pistachio brownies tomorrow instead

      Thank u 😄

  • Tracy
    October 27, 2020 at 8:54 pm

    Hi Jane, if I bake this cake in advance, would it be ok to freeze, in iced ?
    Many thanks, Tracy

  • Chris Crager
    October 26, 2020 at 12:24 pm

    Could I ask why do you use plain flour and no baking powder in your 8inch red velvet cake recipe and in the loaf tin recipe you use plain flour and baking powder as otherwise the ingredients are the same. X

    • Jane's Patisserie
      October 27, 2020 at 4:35 pm

      They are just different recipes and I had different ingredients in – that’s all!

  • Has
    October 25, 2020 at 1:35 pm

    Hi Jane
    Hope you are well. I’ve just got your red velvet loaf tin in the oven – but some of the top has fallen off and exploded! I have a small puddle of cake mix on my oven floor! Any idea why this could be?
    I’ve followed your recipe and even have your loaf tin. I’m sure it will taste amazing regardless! Just wondering what I’ve done wrong. Thank you

    • Jane's Patisserie
      October 25, 2020 at 8:43 pm

      That may mean that the raising agents might have been measured slightly wrong so it caused it to rise more than it should have! x

    • Natalie Ellis
      November 29, 2020 at 8:33 am

      Hi Jane I love your recipes 🥰 hope you are well? Can you tell me where I can get buttermilk in the uk please? Or can I make buttermilk at home?

    • Jane's Patisserie
      November 29, 2020 at 10:28 am

      Buttermilk is found in all supermarkets usually near the cream/custard/milk! You can make your own however with FULL-FAT milk and lemon juice!

  • Heather Anderson
    October 24, 2020 at 4:48 pm

    hi Jane
    I have just made your cake and there was too much mixture although I note your comments re different tins but I just want to clarify -does the tine you use measure 24.6cm along the base or the top
    Many thanks

  • Courtenay Crawford
    October 24, 2020 at 11:48 am

    It’s in the oven as we speak!! My loaf tin must be slightly smaller even though its 2lb do I need adjust the time of it in the oven? Also with the cupcakes that I’m going to do with rest of mixture how long in oven?

    • Jane's Patisserie
      October 24, 2020 at 12:52 pm

      It may take slightly less time if it has less mix in – and cupcakes take about 20 minutes!

  • Sara
    October 22, 2020 at 8:04 pm

    If I want to make this in a 8×8 round tin do I have to alter the ingredients at all? More or less of anything so it doesn’t come out flat? Just made your Double Decker Cookie Bars and they are pure heaven!

    • Jane's Patisserie
      October 24, 2020 at 1:00 pm

      Have a look at my red velvet cake recipe as the timings and everything are perfect for an 8″ round! (Unless you mean one layer, not two, then baking time changes!)

    • Chloe Henline
      December 22, 2020 at 1:25 am

      5 stars
      Just wanted to say that for all those using Fahrenheit, I baked my loaf at 325 for around 50 minutes and it turned out great! Except that I used blue food coloring and it turned green since I didn’t have red. Delicious though!

  • Sofia
    October 22, 2020 at 11:29 am

    Hi Jane. Can I use this recipe but for a bundt cake instead of loaf? Thanks

    • Jane's Patisserie
      October 22, 2020 at 3:11 pm


    • Sofia
      October 22, 2020 at 9:31 pm

      Will ir be ok for a 2.4l tin or do I need to adjust?

  • Nic | Nic's Adventures & Bakes
    October 20, 2020 at 3:58 pm

    5 stars
    Thanks for sharing, this cake looks amazing 🙂


  • Louise
    October 19, 2020 at 11:01 pm

    For the buttermilk can I use (whole?) milk and lemon mixture again? If so what amount?
    Absolutely love all your recipes!
    Have you thought about a Cookie Monster one (like a cookie sandwich) just an idea🙃

    • Jane's Patisserie
      October 20, 2020 at 8:25 am

      Yes you can – same volume of milk, and add in 1tbsp lemon juice! x

  • Cynthia Pereira
    October 18, 2020 at 9:07 pm

    Hi , I loved your recipe! Red velvet cake is my favorite in any shape or form! 😄 And my Red velvet loaf cake is in the oven at the moment. Can’t wait to try it out!🤩

  • Mimi
    October 17, 2020 at 10:13 pm

    5 stars
    Hej Jane.
    Omg Huney, This was Scrumptious# Made the loaf into a 8″round cake and 12 cupcakes 🧁. Honestly it was moist, soft, yummy 😋, finger licking. The Cream Jesus take control 👏
    I definitely RAISE both my 👐 .
    Definitely this is a keeper.
    Thank you for the recipe
    Love from Denmark

  • Marcela
    October 17, 2020 at 7:33 pm

    Could I use a red GEL food colouring from Tesco will that work or should I just use the one you recommended? Because last time I used it and it worked fine.

    • Jane's Patisserie
      October 18, 2020 at 8:43 pm

      I have tried that colouring before and it’s just not good enough in my opinion. Others that work (but still not as good as the one linked), such as wilton, progel, colour splash, you can’t get from Tesco.

  • Hayley Simpson
    October 17, 2020 at 11:50 am

    Oh I have made your red velvet cake and cupcakes and they have been the best bake I’ve ever done, so can’t wait to try this one out. Only trouble with them is they taste too bloody good and it’s hard not to eat it all!!! Hayley

  • Naila
    October 17, 2020 at 11:44 am

    Hi, do you have to add white wine vinegar or can i skip this.. what does this add to the cake, flavour or the way it ends up baking.. thanks

    • Jane's Patisserie
      October 17, 2020 at 11:51 am

      It’s for the colour, and raising agent – it’s important. An alternative is apple cider vinegar! x

    • Haley
      March 6, 2021 at 12:44 am

      Would rice vinegar work instead of white wine? Or regular white vinegar?

    • Jane's Patisserie
      March 6, 2021 at 7:04 pm

      I’m sure regular would but I have never tried rice x

  • Annette
    October 17, 2020 at 10:39 am

    What red food colouring do you use? Also where do you buy it?

    • Jane's Patisserie
      October 17, 2020 at 11:48 am

      It’s linked on the post, and the recipe card!

  • Sophie
    October 17, 2020 at 9:17 am

    Hi Jane, this cake looks amazing and I can’t wait to make one. I just wanted to check these are definitely the measurements for a loaf cake as the ingredients list refers to cupcakes? Thank you for your help! X

  • Adele
    October 17, 2020 at 8:36 am

    I have tried cream cheese frosting twice using your recipe and it ended up with lumps both times, it wasn’t thick and smooth, what am I doing wrong? I tried it beating butter and cream cheese first the first time, then the second time I tried it this way stated on here as normal buttercream then added the cream cheese but it still had lumps in it and it wasn’t very thick. I have watched your video you did on it too. So I don’t know what I’m doing wrong?! Any other advice please x

    • Jane's Patisserie
      October 17, 2020 at 10:05 am

      Honestly all I can say is to watch the video again, make sure you butter is at room temperature and not cold, beat it fully and follow the advice on the blog post for cream cheese frosting. It does say on it how if it’s lumpy, to keep on beating it. x

    • Alex
      October 25, 2020 at 9:08 am

      4 stars
      My icing split too 😞
      I could have cried.
      All room temperature & full fat, so not sure why it happened

    • Jane's Patisserie
      October 25, 2020 at 8:44 pm

      I don’t use room temperature cream cheese – only butter – so that could be why. Watch the YouTube video for the frosting and it’ll probably help you see where it went wrong for you!

  • Jacqueline Pratley
    October 17, 2020 at 8:17 am

    Wow this looks amazing 😍


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