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–+ servings
A slice of red velvet cake on a cooling rack.

Easy Red Velvet Loaf Cake With Cream Cheese Glaze

Lauren Caras
This vibrant Red Velvet Loaf is deliciously rich with a tender, velvety smooth texture and the perfect pop of red. With its signature hint of cocoa, iconic tang, and silky cream cheese glaze, this decadent loaf doesn't stray too far from the classic. It is simple to make, comes together in 15 minutes with two bowls a whisk (no mixer required!!), and is made using authentic Southern ingredients for that classic Southern taste!!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dessert, Snack
Cuisine American, southern
Servings 9 slices
Calories 343 kcal

Ingredients
  

Red Velvet Loaf Cake

  • 2 (250 g) cups Cake flour
  • ¼ (21 g) cup Unsweetened cocoa powder do not use Dutch processed cocoa
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Kosher salt
  • 1 (200 g) cup Granulated sugar
  • 2 large Eggs room temperature
  • ¼ (57 g) cup Unsalted butter melted and cooled
  • ¼ (56 g) cup Vegetable oil
  • 1 teaspoon Red food gel I used AmeriColor Super Red
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Distilled white vinegar
  • 1 (240 g) cup Buttermilk room temperature

Cream Cheese Glaze

  • 2 oz Cream cheese room temperature
  • 1 teaspoon Vanilla extract
  • 1 (120 g) cup Powdered sugar sifted
  • 1 tablespoon Whole milk

Instructions
 

For the Red Velvet Loaf

  • Preheat the oven to 350 degrees F. Spray a 9x5 loaf pan with non stick baking spray and line the long side of the pan with parchment paper. The parchment paper should make a sling and hang off the sides for the pan for easy removal.
  • In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and baking powder. Whisk in the kosher salt. Set aside.
    2 (250 g) cups Cake flour , ¼ (21 g) cup Unsweetened cocoa powder , 2 teaspoons Baking powder, ½ teaspoon Baking soda , ½ teaspoon Kosher salt
  • In a separate large mixing bowl, whisk together the eggs and granulated sugar until combined. The mixture should be thick. Next, add in the vegetable oil and melted butter, whisking until combined. Lastly, add the buttermilk, vanilla extract, and food coloring and whisk until smooth.
    1 (200 g) cup Granulated sugar , 2 large Eggs, ¼ (57 g) cup Unsalted butter, ¼ (56 g) cup Vegetable oil , 1 teaspoon Red food gel , 1 tablespoon Vanilla extract , 1 teaspoon Distilled white vinegar , 1 (240 g) cup Buttermilk
  • Add half of the dry ingredients to the wet ingredients and whisk together until almost combined. Next, add in the rest of the dry ingredients. Lightly whisk the mixture together. Then, switch to a rubber spatula and gently fold in the rest of the dry ingredients until just combined. Be careful not to over mix and deflate the batter. The batter may look a little lumpy but it's ok.
  • Pour the batter into the prepared loaf pan and smooth with the back of a spoon or offset spatula.
  • Bake for 40 - 45 minutes or until a cake tester or wooden skewer inserted into the center comes out clean or with a few moist crumbs. The bread should have a dome shape and bounce back when lightly pressed.
  • Remove from the oven and allow the bread to cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift the loaf out of the pan and place onto the cooling rack. Let the bread cool completely before glazing.

For the Cream Cheese Glaze

  • In a small bowl, using a hand mixer, beat the cream cheese and vanilla extract on medium speed. When combined, mix on high speed until smooth, about 1 minute.
    2 oz Cream cheese , 1 teaspoon Vanilla extract
  • Add the sifted powdered sugar and mix on low until combined. Increase the speed to high and mix until creamy and smooth, stopping to scrape the sides and bottom of the bowl as needed. Pour in the milk and mix until smooth.
    1 tablespoon Whole milk , 1 (120 g) cup Powdered sugar
  • Place the cooling rack with the red velvet loaf over a parchment lined baking sheet. Pour the glaze on top of the cooled cake and garnish with red velvet cake crumbs. Enjoy!!

Notes

Properly measure your flour. For best results, I recommend using a kitchen scale to weigh your ingredients. If you do not have a kitchen scale, measure your flour using the scoop and level method. Not properly measuring your ingredients will add more flour to the recipe resulting a dry cake.
Storage: Store the cooled, unglazed red velvet loaf at room temperature in an airtight container for up to 5 days. The glazed cake 3-5 days in the fridge, or freeze for up to 1 month. 
 
 
 

Nutrition

Serving: 1sliceCalories: 343kcalCarbohydrates: 54.4gProtein: 8.1gFat: 16.1gSaturated Fat: 8.1gCholesterol: 115mgSodium: 3828mgPotassium: 2453mgFiber: 1.9gSugar: 24.9gCalcium: 1028mgIron: 4mg
Keyword red velvet loaf, red velvet loaf cake
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