Red Velvet Loaf Cake, is the elegant, bright red classic red velvet cake. Swirled with White chocolate chips and topped with a cream cheese glaze.
Red Velvet Cakes are nothing short of an attention grabber. So this cake is definitely for special occassions, small or big. Birthdays, weddings, anniversaries and important days, or any celebration, red velvet is your best choice.
These bright red cakes, just adorn your table, and are absolutely perfect for any occassion.
What does Red Velvet Taste Like ?
A Red velvet taste structure has a pretty complex and unique flavour profile. So not every red coloured cake is red velvet. Remember that
- light tangy-ness, that comes from the butter milk and vinegar.
- A light beat of the cocoa, kicking up the acidic flavour.
- A Red velvet Cake is mandatorily teamed up with a luscious creamy frosting. something like a cream cheese frosting, or a white chocolate ganache to balance out the tang.
RED VELVET LOAF CAKE RECIPE
The Red Velvet loaf Cake Recipe is based on a classic red velvet cake. The ingredients and the mixing of the cake batter remains almost same, just like my mini red velvet bundt cakes. But baked in loaf pan.
To know on how to bake in loaf pans >> Read this All about baking with loaf pans
Other Red Velvet Recipes you may want to try
What kind of loaf pans are best
For any loaf cake recipe, I strongly recommend using metal based pans. They are the best.
So, grease and line the pans with parchment paper.
Ingredients you will need for red velvet loaf cake
- All purpose Flour or a flour that has low protein that is something like cake flour. Using a flour with low protein content, gives a fine tender crumb and texture. So you can choose between all purpose flour or cake flour. For more on Flour Read more
- Eggs yes for flavour, fat, moisture and structure to the cookie
- Cocoa powder - The cocoa powder, is what gives that acidic kick while reacting with buttermilk, and gives that deep brown maroon colour.
- Butter - Melted butter
- Granulated White Sugar - simple white granulated sugar
- Buttermilk - is what gives the red velvet its tangy taste.
- Vinegar - some vinegar, helps in giving that super tender crumb inside.
- Baking Soda - We using baking soda in this recipe, so as to neutralize the acid (buttermilk and cocoa). The buttermilk combined with the vinegar and the baking soda is what gives the cake that velvet tender crumb.
- Red colouring - Some red Food colouring here. Otherwise there is no red velvet without the red colour. I strongly recommend using gel colour or a concentrated colour. If using liquid food colouring, you will have to use tons of them, which will give a bitter taste. So gel colour it is.
- White Chocolate chips - And some white chocolate chips to balance off all that acidic punch.
Mixing and baking Red velvet loaf cake
- First mix in the dry ingredients - flour, cocoa powder, and salt. and set aside.
- In a large mixing bowl, add in the melted butter, oil, and sugar. beat well until smooth,
- To this add in the eggs, vanilla extract, buttermilk, and red food coloring. mix well.
- Now fold in the flour mix.
- Now in a small bowl, add vinegar and baking soda. This will fizz up.
- Finally, add this to the cake batter and mix well using an electric beater.
- Pour the red velvet cake batter into the prepared loaf pan. Fill up to ¾ of the pan.
- Bake in a preheated oven at about 160C/320 F, for about 45 mins.
- Loaf Cakes take about 45 to 60 minutes depending on your oven and pan type.
- So keep a check from 40 to 60 mins. Some ovens may take even longer. Mine took about 1 hour 10 mins.
Cooling & Storing & Shelf life.
Once baked, and out of the oven, let the cake sit in the pan, on the wire rack for atleast 20 mins.
Then remove from the pan and let it cool completely before frosting
Store them covered in the refrigerator after cooling down completely.
These cakes keep good in room temperature 24C/74F for about 2 days with frosting, and upto 4 days without frosting.
Refrigerated cakes will stay good for upto a week.
To frost you can use - Frosting ideas for Red Velvet Loaf Cake
White Chocolate glaze
Cream Cheese Glaze
White Chocolate Ganache.
Here - I have made a simple cream cheese glaze like the one i used in mini red velvet bundt cake
Toppings & Decorations
Balloon topper decoration - perfect for any occassion, simple and easy.
Fondant Ruffles - these can be done in any colour of your choice.
Heart Cake Toppers - make tiny heart cake toppers, these are perfect on cream cheese frosting
Stenciling - want to know how to stencil on a cake. Then this tutorial is for you
Sprinkles - effortless way of decorating cakes.
Recipe yields and serves
This Recipe makes about 2 9x5'' standard loaf cakes. You can double quadruple this recipe for any number of batches. and gives approximately 10 slices
Baking for a Crowd ? here are the tips
- I suggest noting down, how many slices/serves of this cake you need.
- Then know how many batches you need.
- As I said, you can double quadruple the recipe. But I suggest mixing and baking batch by batch. That is - If you double the recipe you will get 4 loaves, so while the 4 loaves are baking, mix the next batch. And do it until you bake the number of loaves you need.
- The number of batch and how many loaves you can bake will depend on how big your oven is.
- Always bake the cake ahead, and frost before serving.
Red Velvet Loaf Cake
- mini bundt pan
- electric mixer
- pastry brush
- mixing bowls
Red Velvet Cake
- 300 grams all purpose flour
- 3 tablespoon cocoa powder
- 1 tsp baking soda
- 160 grams canola oil any vegetable oil
- 110 grams Unsalted Butter melted - plus some for greasing
- 400 grams granulated white sugar
- 2 large eggs room temperature
- 240 ml buttermilk
- 1 tsp vinegar
- 1 teaspoon vanilla extract
Cream Cheese Glaze
- 1 cup cream cheese room temperature
- 1 cup icing sugar
- ¼ cup milk plus extra if needed to adjust consistency.
- 1 tsp vanilla extract.
- Make the red velvet loaf cake
- Melt the butter. Do this on stove top or microwave. Let it slightly cool. Note: Lightly warm to touch is fine
- While the butter is cooling down. Preheat oven at 160C/320F. Grease and line a standard loaf pan.
- In a medium bowl, Sift in flour, cocoa powder, salt. Set Aside
- In a large bowl, add melted butter, oil, sugar. Using an electric beater, beat well. Until smooth and the sugar is almost dissolved about 2 minutes on medium speed.
- Now, to this add eggs one after the other. mix in vanilla extract. Then add in the buttermilk and red food colouring. Mix wellNote: you may use gel food colouring or liquid food colouring. You may add until you get the desired red colour.
- Fold in the flour mix now. Using a spatula, Mix until no streaks of flour are there.
- In a small bowl, mix vinegar and baking soda. this will fizz up. Now add this to the cake batter. Give a quick mix.
- Fold in white chocolate chips
- Pour the batter into the prepared pan.
- Bake in the center rack of a preheated oven for about 40 to 60 minutes.Note: you may check between 40 to 60 mins for doneness.
- Remove from oven. Let the cake sit in the pan for exactly about 20 mins. remove from pan and let it cool completely on a wire rack. Note: To Remove from the pan, very gently run through a knife through the edges and corner, so it will smoothly release from the pan.
Make Cream Cheese Glaze
- Whisk cream cheese, until soft and smooth. Then add in the icing sugar and vanilla extract. whisk well Note: you can alter the amount of icing sugar, as per your taste.
- Now add in the milk, and adjust consistency. The cream cheese glaze should be thick and not very runny. Note: Now you can adjust consistency according to how thick or thin you prefer.
- Grease well and line with a parchment paper. This is very important
- you may use gel food colouring or liquid food colouring. You may add until you get the desired red colour.
- Let the cake sit in the pan for about 20 mins before removing
- you can alter the amount of icing sugar, as per your taste.
- similarly you can use milk to adjust consistency of cream cheese glaze