Red Velvet Loaf Cake
Moist, tender and topped with a luscious cream cheese frosting, this Red Velvet Loaf Cake delivers bakery style flavor right from your kitchen. This recipe comes together very quickly and better than anthing you can find at Starbucks.
Why you'll love my Red Velvet Cake
Moist texture
The moisture in this cake comes from heaping amounts of sour cream.
Simple ingredients
No complicated ingredients – just simple panty staples.
Easy to make
Quick bread recipe, easy preparation, one bowl, ready in under an hour.
What is Red Velvet Cake?
Red Velvet Cake is known for its red color and mild chocolate taste. The texture is soft, smooth and moist – which is where the velvet name comes from. My version of this cake adds chocolate chips for pockets of chocolate in each bite and hot coffee mixed directly in the batter, which enhances the chocolate flavor.
How do I get a crack down the center of my loaf?
Creating that beautiful crack down the center of any loaf cake is what every baker wants. Here are two methods to achieve it:
Use a score technique
After pouring the batter into the loaf tin, use a knife or skewer to lightly drag a line down the center of the batter. This directs the bread to rise and crack along the line as it bakes.
Add a butter line
Before baking, place a thin strip of unsalted butter down the center of the batter. As the butter cooks and melts in the oven, it encourages the bread to split nearly down the middle. It’s a simple trick that gives your bread an impressive finish. Make sure to use regular butter for this, not melted butter.
Ingredients and substitutions
All-purpose flour: This recipe has not been tested with other types of flour.
Cocoa powder: Adds a hint of chocolate flavor.
Milk: Adds moisture.
Hot coffee: Enhances the chocolate flavor.
Sugar: Sugar is not just for sweetness. It affects moisture, structure and overall flavor.
Eggs: Necessary to bind the batter together. This recipe has not been tested without eggs.
Neutral oil: Oil adds moisture to the loaf. Any neutral oil like vegetable or canola.
Baking soda and baking powder: These leavening agents help the bread rise, ensuring a light and fluffy texture. Baking soda also reacts with the coffee for a better lift.
Sour cream: Adds moisture and helps activate the baking soda.
Chocolate chips: Little pockets of chocolate in every bite.
Vanilla extract: To help balance the overall flavors.
Red food coloring: Originally, the red tone came from cocoa powder reacting with acidic ingredients but today, many use red food coloring to make it brighter.
For the rest of the ingredients, please see the recipe index card below!
What is the best pan to use?
I use a standard, 1lb. loaf pan for my Red Velvet Loaf Cake. It’s also the same tins I use for my Brown Butter Banana Bread and Pumpkin Bread recipe too. (Shop my affiliate link here). Lining your pan with parchment paper is the perfect way to make sure your loaf comes out clean without sticking.
How to make Red Velvet Cake
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Preheat and prepare
Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides. Set aside.
Combine the wet ingredients
In a medium bowl, whisk together the sugar and eggs until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter. Add the milk, oil, sour cream, vanilla extract and hot coffee. Whisk to combine.
Combine the dry ingredients
Bake
Bake for 57-60 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake.
Make the cream cheese frosting
While the loaf bakes, make the cream cheese frosting. To a large bowl, add softened cream cheese and butter. Use an electric mixer to whisk for 1-2 minutes until fluffy. Then, add powdered sugar, vanilla extract and heavy cream. Mix until combined and smooth.
What can I substitute for sour cream?
Greek yogurt or crème fraiche work well as a substitute for sour cream.
Can I turn this recipe into muffins?
Yes! If making muffins, pre-heat the oven to 425°F. Divide the batter evenly between the muffin tins, filling to the top. Bake for 7 minutes, then turn down to 350°F and bake for an additional 12-14 minutes.
A note about other substitutes
I know it can be tempting to substitute and add ingredients you may have at home for convenience or dietary preferences, such as coconut sugar for regular sugar or almond flour for regular flour but I don’t recommend it! Trust me, this recipe is delicious as-is.
Can I freeze leftover Red Velvet Cake?
Yes, you can freeze leftover bread but be mindful – the freshly baked moist texture may become slightly dense and lose a bit of its fluffiness due to the moisture redistribution during freezing and thawing. Here’s a detailed guide how to properly freeze leftover Red Velvet Cake.
Cool completely
Make sure the bread has cooled completely to room temperature before freezing.
Portion it out
Cut the soft Red Velvet Cake into individual slices for easier reheating and portion control.
Wrap securely
Wrap each slice tightly in plastic wrap, then place them in a freezer safe bag or airtight container to prevent freezer burn.
Label and store
Label the container or bag with the date and freeze for up to 2 months.
Expert tips from my test kitchen
Measure the flour the right way
I recommend using a digital scale because flour is often over measured. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. Shop my exact scale here. (affiliate link)
Don’t overmix the batter
Whisk until no more flour is visible. Over-mixing creates extra gluten that will result in a dense bread.
More loaf cakes you'll love
Below is a list of some of my tried and true loaf cake recipes, perfect for birthdays, holidays and every special occasions in between.
How to store leftovers
Store at room temperature
If you make Red Velvet Cake without the cream cheese frosting, it stores well on the counter, wrapped tightly in plastic wrap for 3 days.
Store in the fridge
If you make Red Velvet Cake with the cream cheese frosting, then follow these next steps: when the cake is cooled, cut into slices or leave whole, wrap tightly in plastic wrap to prevent from drying out or store in an airtight container in the refrigerator for up to 3 days. Serve at room temperature for about 30 minutes before serving so the frosting and cake soften.
Store in the freezer
Once the cake is fully cooled, slice and place cake in freezer safe airtight container or Ziploc bag. Store up to one month in the freezer. Thaw in the refrigerator overnight.
We hope you enjoyed our Red Velvet Cake. Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
For more easy loaf cake recipes, be sure to check out my Double Chocolate Banana Bread or Brown Butter Banana Bread.
Red Velvet Loaf Cake Recipe
Ingredients
for the dry ingredients:
- 1½ cups all-purpose flour
- 1/4 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup mini chocolate chips
for the wet ingredients:
- 2 large eggs
- 1/2 cup neutral oil
- 1/4 cup whole milk
- 3 Tablespoons sour cream
- 2 Tablespoons hot water + 1 teaspoon instant coffee (or one shot of espresso)
- 1 teaspoon vanilla extract
- 3-4 drops red food coloring
for the cream cheese frosting:
- 8 ounces cream cheese softened
- 2 Tablespoons unsalted butter softened
- 1 cup powdered sugar, adjust for sweetness
- 3 Tablespoons heavy whipping cream
- 1/2 teaspoon vanilla extract
Instructions
Preheat and prepare
- Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides. Set aside.
Combine the wet ingredients
- In a medium bowl, whisk together the sugar and eggs until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter. Add the milk, oil, sour cream, vanilla extract and white vinegar. Whisk to combine.1 cup sugar, 2 large eggs, 1/2 cup neutral oil, 1/4 cup whole milk, 3 Tablespoons sour cream, 1 teaspoon vanilla extract
Combine the dry ingredients
- Whisk in the dry ingredients until no more flour is visible, then add the red food coloring and hot coffee and mix. Fold in the chocolate chips.Note: I recommend using a digital scale because flour is often over measured. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife.1½ cups all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon sea salt, 2 Tablespoons hot water + 1 teaspoon instant coffee (or one shot of espresso), 3-4 drops red food coloring, 1/2 cup mini chocolate chips
Bake
- Bake for 57-60 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake.
Make the cream cheese frosting
- While the loaf bakes, make the cream cheese frosting. To a large bowl, add softened cream cheese and butter. Use an electric mixer to whisk for 1-2 minutes until fluffy. Then, add powdered sugar, vanilla extract and heavy cream. Mix until combined and smooth.8 ounces cream cheese, 2 Tablespoons unsalted butter, 1 cup powdered sugar, adjust for sweetness, 3 Tablespoons heavy whipping cream, 1/2 teaspoon vanilla extract
Notes
- If making muffins, pre-heat the oven to 425°F. Divide the batter evenly between the muffin tins, filling to the top. Bake for 7 minutes, then turn down to 350°F and bake for an additional 12-14 minutes.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
6 Responses
Very good red velvet cake. I am surprised how soft it is. Can I make it like muffins too?
Thank you!
This cake is so moist, I am still shocked how you managed to create such a perfect red velvet recipe. My husband literally ate half in one sitting!!
Thank you, Denise! We’ve never been a fan of Red Velvet Cake until now. All it needed was a little make over. 🙂
This was YUM! The cream cheese frosting with chocolate was the perfect combo! Excited to have it again!
Yay! Thanks for the lovely review. So glad you enjoyed our recipe.