Description
This red velvet loaf cake is soft, cocoa-forward, and topped with tangy cream cheese frosting. The batter whisks together by hand in two bowls, and the loaf pan format skips the stress of layering.
Ingredients
Units
Scale
Cake
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 2 teaspoons (8 grams) baking powder
- 1/4 teaspoon (1.5 grams) salt
- 2 large eggs, room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 cup (120 milliliters) milk, room temperature
- 1 1/2 teaspoons (7 milliliters) vanilla extract
- 1/4 cup (60 milliliters) hot water
- 1 tablespoon (15 milliliters) red velvet emulsion or red food colouring (adjust to achieve desired colour)
Frosting
- 1/4 cup (57 grams) unsalted butter, softened
- 4 ounces (113 grams) cream cheese, softened (brick-style, not spreadable)
- 1 teaspoon (5 milliliters) vanilla extract
- 1/4 teaspoon (1.5 grams) salt
- 1/4 cup (30 grams) powdered sugar
Instructions
Cake
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper or grease it with butter.
- Whisk together the flour, cocoa powder, baking powder, and salt in a small bowl. Set aside.
- Whisk the eggs and sugar together in a medium bowl until just combined. Add the melted butter, milk, and vanilla extract. Mix until smooth.
- Add the flour mixture to the wet ingredients and whisk until almost combined. Pour in the hot water and food colouring, then whisk until the batter is smooth and vibrantly red.
- Pour the batter into your prepared loaf pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before transferring it to a wire rack.
Frosting
- Beat the softened butter and cream cheese together in a small bowl until creamy and smooth.
- Add the vanilla, salt, and powdered sugar. Beat until smooth. Microwave for a few seconds until the frosting is slightly pourable but still thick.
Assembly
- Once the cake is completely cool, pipe or spread the frosting over the top. Let it sit for a few minutes to set slightly, then smooth the surface if desired. Slice and serve.
Notes
The hot water loosens the batter and helps the cocoa bloom, giving you a richer flavour and softer crumb. Don’t skip it.
If your frosting is too stiff to spread smoothly, warm it in the microwave for 5-10 seconds at a time. You want it spreadable but not runny.
Red velvet emulsion gives a deeper, more stable colour than liquid food colouring, if you’re using liquid dye, start with a tablespoon and add more until the batter looks red, not pink.
- Prep Time: 25 mins
- Cook Time: 45 mins