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–+ servings

Red Velvet Loaf Cake Recipe

Patricia Martinescu from Bake Cook Repeat
Moist, tender and topped with a luscious cream cheese frosting, this Red Velvet Loaf Cake delivers bakery style flavor right from your kitchen.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 57 minutes
Total Time 1 hour 12 minutes
Course Baking, Dessert
Cuisine American
Servings 8
Calories 421 kcal

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
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.

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

Calories: 421kcalCarbohydrates: 55gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 94mgSodium: 358mgPotassium: 146mgFiber: 2gSugar: 34gVitamin A: 684IUVitamin C: 0.1mgCalcium: 88mgIron: 2mg

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
Keyword Cake, Loaf Cake, Rede Velvet Cake
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