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Image of the top of the finished red velvet loaf cake sliced into several pieces.

Red Velvet Loaf Cake

This red velvet loaf cake is moist, tender, and topped with tangy cream cheese icing—perfect for Valentine’s Day! Simple to make and beautifully festive, it’s a show-stopping dessert that’s as delicious as it is stunning.
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Course: Dessert
Cuisine: American
Keyword: Valentine's Day
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 10 slices
Calories: 246kcal

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 9x5-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

Calories: 246kcal | Carbohydrates: 37g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 209mg | Potassium: 86mg | Fiber: 1g | Sugar: 22g | Vitamin A: 315IU | Calcium: 44mg | Iron: 1mg