Red Velvet Loaf Cake
Looking for the perfect Valentine’s Day treat? This Red Velvet Loaf Cake is a show-stopper! With its moist, tender crumb, vibrant red hue, and luscious cream cheese icing, it’s as stunning as it is delicious. Whether you’re baking for a romantic date night, a festive gathering, or simply treating yourself, this easy-to-follow recipe will wow your taste buds and your guests. Plus, with plenty of tips for customization, make-ahead tips and storage, it’s as practical as it is delicious.
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Ingredients
Ingredient Notes
- All-purpose flour – Be sure to spoon and level the flour into your measuring cup rather than scooping directly from the bag to avoid adding excess flour, which can make the cake dense.
- Unsweetened cocoa powder – This small amount of cocoa powder gives red velvet its signature mild chocolate flavor. Opt for natural cocoa powder (not Dutch-processed) to maintain the cake’s bright red color and proper acidity balance.
- Unsalted butter – Let the butter sit out at room temperature for about 30 minutes to soften so that it can be creamed with the sugar easily.
- Large eggs – Use them at room temperature to help them mix evenly into the batter. If you forget to take them out of the fridge, place them in a bowl of warm (not hot) water for 5 minutes.
- Red gel food coloring – Provides the classic red velvet color. Gel coloring is more concentrated than liquid, so you only need a small amount. If you prefer a natural alternative, you can use beetroot powder or pomegranate juice, but the color may not be as vibrant.
- Full-fat plain Greek yogurt – Adds moisture, richness, and a slight tang that balances the sweetness. Stick with full-fat options like Chobani or Fage for the best results. If you don’t have Greek yogurt, sour cream or buttermilk (measured in equal amounts) make great substitutes.
- Cream cheese – Full-fat cream cheese is best for a rich, tangy icing. Let it soften at room temperature to ensure it blends smoothly. Avoid low-fat cream cheese, as it can affect the texture. If you need to soften your cream cheese quickly, leave it in the foil wrapping and place it in a bowl of warm water until softened.
Dress up your red velvet loaf cake for Valentine’s Day by swirling a bit of pink or white chocolate into the cream cheese icing before it sets. Add heart-shaped sprinkles, edible rose petals, or a drizzle of strawberry sauce on top for a romantic touch. For gifting, wrap each slice in parchment paper and tie with red or pink ribbon—it’s the sweetest homemade Valentine!
Step-by-step instructions
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
Expert Tips
FAQs
Yes! You can skip the food coloring entirely for a more natural cake or substitute with beetroot powder or pomegranate juice for a reddish tint. Without food coloring, the cake will have more of a cocoa-brown hue but still taste delicious.
If you don’t have cream cheese, try a simple glaze made with powdered sugar, milk, and a splash of vanilla extract. You could also use mascarpone cheese for a similar tangy, creamy icing or a drizzle of melted white chocolate for a sweet treat.
Yes! Wrap the un-iced loaf in plastic wrap, then place in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the refrigerator and add the icing once fully thawed. You can also freeze slices individually for quick treats!
A standard 9×5-inch metal loaf pan works perfectly for this recipe. If using a slightly smaller pan, watch the bake time carefully, as the batter may need a few extra minutes to fully cook since the loaf cake will be taller.
Storage Instructions
At Room Temperature (Un-iced): If you’re not adding the cream cheese icing right away, wrap the completely cooled loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 2 days.
Refrigerated (Iced or Un-iced): Once iced, the loaf should be stored in the refrigerator because of the cream cheese in the frosting. Place it in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 4 days. Let slices come to room temperature before serving for the best flavor and texture.
Freezing (Un-iced): For longer storage, wrap the un-iced loaf tightly in plastic wrap, followed by a layer of aluminum foil or in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Ice the loaf once it’s fully thawed. For best results, store the loaf un-iced if you plan to freeze it, as cream cheese icing may lose some of its smooth texture during freezing and thawing. Simply add fresh icing once thawed!
Freezing (Iced): To freeze an iced loaf, place it in the freezer for 1-2 hours to firm up the icing, then wrap it tightly in plastic wrap and aluminum foil or a freezer-safe bag. Alternatively, freeze individual slices for grab-and-go treats. Thaw in the refrigerator or at room temperature.
Entertaining Tips for Serving Red Velvet Loaf Cake on Valentine’s Day
Serve in Style: Arrange slices of the cake on a decorative cake stand or a heart-shaped platter to match the Valentine’s Day theme. Garnish the plate with fresh strawberries (my strawberry hearts would be adorable!), raspberries, or sugared cranberries for a romantic touch.
Create a Dessert Bar: Pair the loaf with other Valentine’s-themed treats, like chocolate-dipped strawberries, heart-shaped cookies, or mini cupcakes. Offer toppings like whipped cream, strawberry sauce, nutella ganache or a drizzle of melted chocolate so guests can customize their slice.
Individual Servings: For an elegant presentation, pre-slice the loaf and serve each piece on small plates. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat.
Perfect for Gifting: Wrap individual slices in parchment paper and tie them with pink or red ribbon for a sweet and thoughtful Valentine’s Day gift. Add a handwritten note for an extra-special touch!
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Red Velvet Loaf Cake
Ingredients
For the Cake:
- 1/2 cup unsalted butter, room temperature, 113g
- ¾ cup granulated sugar, 150g
- 2 large eggs, 100g
- 2 teaspoons vanilla extract
- 3 teaspoons red gel food coloring
- ½ cup full-fat plain Greek yogurt, Chobani or Fage recommended
- 1 ½ cups all-purpose flour, 180g
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
For the Cream Cheese Icing:
- 4 oz cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 3 tablespoons whole milk
- Pinch of kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Wet Ingredients: In a large bowl, cream together the butter and sugar using a hand or electric mixer until combined. Add the eggs, vanilla extract, and Greek yogurt, mixing until smooth. Stir in the red gel food coloring until fully incorporated.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, kosher salt, baking soda, and baking powder. Gradually add this mixture to the wet ingredients, stirring by hand until just combined (do not overmix).
- Bake the Cake: Line a 9×5-inch metal loaf pan with parchment paper. Pour the batter into the prepared pan and bake for 30-40 minutes, checking at the 30-minute mark with a toothpick. If it doesn’t come out clean, bake in 3-5 minute increments until done.
- Cool the Cake: Once baked, remove the loaf from the pan and allow it to cool completely on a wire rack for about 1 hour.
- Prepare Icing: While the cake is cooling, beat together cream cheese, butter, vanilla extract, and milk until smooth. Gradually add powdered sugar and a pinch of salt, mixing until the icing is light and slightly thinner than frosting.
- Assemble: Once the cake is cool, spread the cream cheese icing on top using a spoon or icing spatula. Slice and enjoy!
Nutrition
