Red Velvet Loaf Cake

A classic red velvet cake topped with cream cheese glaze

Author -Shrilatha

Print Pin Recipe

Servings loaves

Course Dessert

Cuisine American, Britain Cuisine, World Cuisine

Prep Time 15

Cook/Bake Time 1

COOLING TIME 20

Equipment you will need

mini bundt pan

spatula

electric mixer

whisk

pastry brush

mixing bowls

Ingredients

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.

Instructions

Make 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 well
Note: 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.

Notes

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

For Cream Cheese Glaze :

you can alter the amount of icing sugar, as per your taste.
similarly you can use milk to adjust consistency of cream cheese glaze

https://bakewithsweetspot.com/red-velvet-loaf-cake/

Nutrition

Serving: 1 loafCalories: 3273 kcalCarbohydrates: 395 gProtein: 36 gFat: 178 gSaturated Fat: 63 gPolyunsaturated Fat: 28 gMonounsaturated Fat: 76 gTrans Fat: 2 gCholesterol: 453 mgFiber: 7 gSugar: 274 gIron: 10 mg

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