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An easy red velvet loaf cake topped with cream cheese frosting! 

Red velvet

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. 

Red velvet flavour

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! 

Loaf cake

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.

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!

Cream cheese frosting

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! 
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
  • 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!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. doris on March 25, 2024 at 10:47 pm

    could ya put in cups along with grams and ounces

  2. Daphne Morgan on January 19, 2023 at 4:52 pm

    5 stars
    Could you advise on how to convert this recipe to Gluten Free, amount of GF flour to Xantham Gum .
    Thank you

    • Jane's Patisserie on January 31, 2023 at 3:15 pm

      Hiya! It would just be a straight swap, use 1/4 tsp xanthan gum per every 150g flour. Hope this helps! x

  3. Chloe on November 26, 2022 at 11:26 pm

    Hi! I made this cake in a 2lb loaf tin but it rose and overflew. Did I do something wrong?

    • Jane's Patisserie on November 28, 2022 at 4:00 pm

      Hiya! Annoyingly, 2lb loaf tins all vary slightly in size – so only fill your tin 2/3 full for the best results! Hope this helps! x

  4. Kitty on October 24, 2022 at 10:06 pm

    I’m not sure what went wrong for me but the cake doesn’t really have a “red velvet” flavor. Tastes like a mildly chocolatey cake flavor, while the frosting tastes a pinch too buttery. Perhaps it’s been too long since I’ve had red velvet cake, but I remember it being something more specific and remarkable. I followed everything exactly, just with apple cider vinegar in place of the white wine vinegar. I used mostly supermarket brand ingredients from Aldi or Rewe here in Germany, nothing fancy.

    I’m glad to at least have learned a beautiful and fun way of frosting (bought a frosting tip just to make this recipe), with your tip about the cake crumbs on top.

  5. Starbright on October 16, 2022 at 7:07 am

    5 stars
    I baked this cake a couple of days ago to put on the cake stall at my church’s Autumn Fair. It sold very quickly (but not before I had chance to sneak a slice for myself!). I must say it was really delicious. I didn’t have chance to get the recommended red food colouring, so had to make do with the supermarket one, and as expected the cake didn’t look all that red. However, I have now ordered the colouring recommended and look forward to using it next time. I must say I love all the recipes in this blog and enjoy trying them out!

  6. Alice on April 22, 2022 at 1:39 pm

    Hi Jane,

    Would it be possible to make mini loaf red velvet cakes instead? I have a new mini loaf tin id like to use this recipe for (lakeland mini loaf tin) I used wondered if 1) Would there be enough cake mixture 2) What would the cooking time be?

    Thank you Alice 🙂

  7. Kelly on April 18, 2022 at 7:14 pm

    3 stars
    Tastes sooo good, looks good but the cream cheese quantity never seems to be right. I’ve tried various brands of cream cheese too but always is sloppy and have to add way more icing sugar! Where am I going wrong?

    • Jane's Patisserie on April 19, 2022 at 4:06 pm

      Hiya! Always ensure you are using full fat cream cheese, and take a look at my Cream Cheese Frosting – ‘How To’ recipe! Hope this helps! x

  8. Caroline M on April 8, 2022 at 3:22 pm

    5 stars
    I’ve made this cake but it doesnt seem to be cooking fully on the inside! The outside is fine maybe a bit too well done, any tips? Desperate trying to perfect it🤣 x

    • Jane's Patisserie on April 12, 2022 at 9:31 am

      Hiya! Try baking lower for longer. Hope this helps! x

  9. Emily on March 14, 2022 at 1:59 pm

    Hi! Can I put white chocolate chips in this? How many do you think?
    Literally only EVER use your recipes! The best x

    • Jane's Patisserie on March 23, 2022 at 1:39 pm

      Id use up to 200g – but be careful because they can sink! Hope this helps! x

    • Lynn on April 1, 2022 at 8:50 am

      Making a collection of your loaf cakes for a party.
      Can the red velvet and carrot loafs be frozen?

    • Jane's Patisserie on April 6, 2022 at 2:47 pm

      Yes absolutely, both can be frozen for up to 3 months! Hope this helps! x

    • Meals on July 7, 2022 at 9:53 am

      Hi Jane. I would like to make this recipe gluten free and vegan. Would I just do a straight swap for gluten free flour? And flax egg to make it vegan?
      Thanks 🙂

    • Jane's Patisserie on July 8, 2022 at 10:35 am

      Hiya! I personally have not tested this, however it is definitely worth a go! Let me know how it goes! x

  10. Lisa O on March 8, 2022 at 7:09 pm

    4 stars
    Hi Jane

    Made this last night. Tastes fantastic but I never achieved the red colour in your picture. I followed the recipe and bought the food colour from Amazon. Not sure why it wasn’t bright red, it was more red/brown!

    • Jane's Patisserie on March 11, 2022 at 12:58 pm

      Hiya! Sadly this sounds like you didn’t add enough food colouring to the mix! Hope this helps! x

  11. Kate on February 7, 2022 at 2:28 pm

    Will this recipe work as a traybake? X

  12. Kelly Jennings on January 12, 2022 at 7:11 pm

    Hi Jane
    Do you have a recipe for a 8 inch red velvet cake ?
    I would like a round one instead of a loaf for visiting family.

    • Jane's Patisserie on January 13, 2022 at 11:41 am

      Yes I do! Just search ‘Red Velvet Cake’ on my blog! Enjoy! x

  13. Daniel on November 20, 2021 at 1:48 pm

    Hi is 30g of cocoa isn’t too much? My cake is more of a chocolate cake colour . Red not even showing at all.

    • Jane's Patisserie on November 21, 2021 at 2:57 pm

      What brand of red food colouring did you use?

    • Sarah on December 10, 2021 at 8:57 pm

      5 stars
      Hello Jane, just want to say all your recipes are amazing and they never fail!! I just wanted to know if I could add Crushed Oreo’s turn into a 2 tier cake and roughly if yes for the Oreo’s thought how much grams should I add.

  14. Karen Smith on October 10, 2021 at 4:18 pm

    5 stars
    I love this recipe! I am hoping to make this for Halloween so want to make the frosting green. I already have the sugar flare coloring, would you advise adjusting any ingredients in the frosting for this to be a success? Thank you 🙂 Karen

  15. Sophie on August 4, 2021 at 10:43 am

    Hi, your recipes are my “go to” for literally everything I bake! Would the recipe for the cream cheese frosting work as a topping/coating for a layer cake or should I use normal buttercream for the outside?

    • Jane's Patisserie on August 4, 2021 at 1:50 pm

      It can work, if made correctly (as with any frosting!). It does need storing in the fridge after decorating so this will help keep it firm!

  16. Faith on July 4, 2021 at 8:27 pm

    5 stars
    I’ve never had much luck with red velvet cakes but they are my daughter’s favourite so I persevered. Your recommendation of the food colouring was a game changer for me and I have passed that on to friends who are also delighted with the ‘red’ of the cake. The frosting is to die for, thanks Jane. Can’t wait til your book comes out!

  17. Imogen Holgate on June 19, 2021 at 4:32 pm

    Hi Jane! Just made this cake and it smells and looks incredible. Thanks so much for the recipe. We won’t be eating it until tomorrow, would recommend keeping it in the fridge until then? 🙂 thank you xx

    • Jane's Patisserie on June 28, 2021 at 3:16 pm

      Hey! Sorry I have only just seen this but yes you should do as cream cheese frosting has to be kept in the fridge xx

    • Aisha khan on March 10, 2022 at 11:55 pm

      5 stars
      Hi Jane…I tried this recipe today…
      A loaf and 12 mini cup cakes…it turned out so delicious…My friends loved it too…Thanks for an amazing recipe…I used PMC gel red food colour…It turned out well too….

  18. Dionysia Morgan on May 23, 2021 at 2:42 pm

    5 stars
    I bought the recommended tin and food colouring to make this cake and it truly is superb ! My rise is massive though, so to ‘level off’ the cake would make more than just crumbs for decoration. I’m not sure why it is so massive compared to your picture – not complaining though, it’s delicious, just nowhere nearer as squared up.

  19. Hannah on May 4, 2021 at 6:55 pm

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

  20. Kelly Dawnay on 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 on 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

  21. Megan Boyle on 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 on April 9, 2021 at 12:03 pm

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

  22. Rachel on 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 on 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!

  23. Rebecca on 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 on March 8, 2021 at 7:39 pm

      Have a look at my cake version for that! x

  24. Samantha on February 11, 2021 at 3:52 pm

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

    • Jane's Patisserie on February 13, 2021 at 3:16 pm

      Yes it should be fine! x

    • Chantelle on June 22, 2021 at 5:18 pm

      To make this gluten-free as it’s a dryer flour would you increase the butter?

    • Jane's Patisserie on June 28, 2021 at 3:59 pm

      Hiya, no I would just do a straight swap and maybe add some Xantham gum x

  25. Ashleigh on February 11, 2021 at 1:39 pm

    Hi would this recipe work for making cupcakes please?

  26. Faye Lock on 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 on 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

  27. Crea Mann on 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 on January 22, 2021 at 8:59 pm

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

  28. Amal Hallak on 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

  29. Justanotherdroid on 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 on January 1, 2021 at 12:08 pm

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

    • Samantha on June 11, 2021 at 11:06 am

      You could do a white chocolate buttercream too, it’s pretty yum.

  30. Chloe Henline on 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!

  31. Lisa on 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 on December 18, 2020 at 9:52 pm

      Sounds like the oven was slightly too hot! x

  32. Sally on 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 on 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

    • Charmaine on December 13, 2023 at 8:15 pm

      5 stars
      I have a red velvet recipe that I use but I wanted a tried and tested recipe that would fit into a loaf tin. It was that nice, my partner who doesn’t normally eat red velvet as he doesn’t understand what flavour it is, gobbled up my little leftover bake.

      I ended up cooking it for an extra 15mins as it wasn’t ready and I used an additional small tin for the leftovers mix as I didn’t want it to overflow!

  33. Becca on 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!

  34. Joanna on 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 on 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

  35. Sharon on 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 on 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 on 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 😄

  36. Tracy on 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

  37. Chris Crager on 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 on October 27, 2020 at 4:35 pm

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

  38. Has on 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 on 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 on 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 on 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!

  39. Heather Anderson on 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

  40. Courtenay Crawford on 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 on 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!

  41. Sara on 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 on 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 on 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!

  42. Sofia on 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 on October 22, 2020 at 3:11 pm


    • Sofia on October 22, 2020 at 9:31 pm

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

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

    5 stars
    Thanks for sharing, this cake looks amazing 🙂


  44. Louise on 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 on October 20, 2020 at 8:25 am

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

  45. Cynthia Pereira on 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!🤩

  46. Mimi on 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

  47. Marcela on 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 on 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.

    • Mel on April 10, 2022 at 1:37 pm

      Hi Jane just made another one of your delicious cakes . The red velvet loaf cake , the only trouble I had was the cream cheese frosting just wasn’t thickening up ?
      I was adding more icing sugar but if anything it was getting runnier ? I’ve put it in the fridge for now and thought If it doesn’t thicken up il just have to spread it on rather than pipe it .

      Do you know why I was having this problem?

      Thanks Mel

    • Jane's Patisserie on April 12, 2022 at 9:46 am

      Hiya! Take a look at my ‘How to’ post on cream cheese frosting! Hope this helps! x

  48. Hayley Simpson on 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

  49. Naila on 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 on 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 on March 6, 2021 at 12:44 am

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

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

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

  50. Annette on October 17, 2020 at 10:39 am

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

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

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

  51. Sophie on 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

  52. Adele on 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 on 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 on 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 on 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!

  53. Jacqueline Pratley on October 17, 2020 at 8:17 am

    Wow this looks amazing 😍

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