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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!
4.5 from 6 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

Ingredients

Cake

  • 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

Instructions

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!

Notes

ENJOY!

Find my other Recipes on my Recipes Page!

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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.

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!

44 Comments

  • 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

    Reply
    • 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!

    Reply
  • 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!

    Reply
    • 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.

    Sharon

    Reply
    • 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

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

    Hi
    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

    Reply
    • 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

    Reply
    • 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

    Reply
  • 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?

    Reply
    • 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!

    Reply
    • 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!)

  • Sofia
    October 22, 2020 at 11:29 am

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

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

      Yes!

    • 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 🙂

    Nic

    Reply
  • 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🙃

    Reply
    • 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!🤩

    Reply
  • 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

    Reply
  • 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.

    Reply
    • 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

    Reply
  • 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

    Reply
    • 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

  • Annette
    October 17, 2020 at 10:39 am

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

    Reply
    • 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

    Reply
  • 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

    Reply
    • 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 😍

    Reply

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