Red Velvet Loaf Cake

Red Velvet desserts are a loved by everyone. I don’t know many people who don’t love the flavour of red velvet. This year I decided to make all my red velvet dessert recipes back to back, by make them before it got too hot to keep cream cheese frosting stable. This red velvet loaf cake was great with a cup of tea at night after a busy day. I used some of the crumbs from the end piece to top the cream cheese frosting. I love how it just brings it all together. 

Preparation Time 30 minutes 

Cook Time 45 minutes 

Serves 8 

Ingredients 

Cake 

80 grams/ 1/4 cup and 2 tablespoons butter- room temperature 

200 grams/ 1 cup sugar 

2 eggs- room temperature 

20 grams/ 3 tablespoons cocoa powder 

1 heaped teaspoon red gel food colour 

3 tablespoons water 

1 teaspoon vanilla 

160ml / 1/2 cup and 3 tablespoons buttermilk 

200 grams/ 1 1/4 cup flour 

1/4 teaspoon salt 

1/2 teaspoon baking soda 

2 tablespoons vinegar 

Cream cheese frosting 

100 grams/ 1/4 cup and 3 tablespoons cream cheese 

50 grams/ 3 tablespoons butter- room temperature 

Pinch of salt 

1 teaspoon vanilla 

225 grams/ 1 1/2 cups icing sugar 

Instructions 

1. Preheat the oven to 180c. Line a loaf pan with parchment paper. Set it aside. 

2. Beat the butter and sugar together for 3-4 minutes until light and fluffy. 

3. Add the eggs one at a time and mix it through until well combined. Set it aside. 

4. In another bowl, combine the cocoa powder, red gel food colour, water and vanilla. Mix until a thick paste forms. 

5. Add the red paste to the egg mixture and mix it through. Add the buttermilk. 

6. Gradually add the flour, salt, baking soda and the vinegar. Mix it in for 2 minutes. 

7. Pour the batter into the lined loaf pan. Smoothen the batter with an offset spatula. Bake the cake at 180c for 45 minutes until an inserted skewer comes out clean. 

8. Allow the cake to cool completely. 

9. For the cream cheese frosting: beat the butter and cream cheese for 2 minutes until smooth. Add the salt, vanilla and half the sugar. Mix it in then add the rest of the icing sugar. Beat it for 2-3 minutes until smooth. 

10. Ice the cake and serve.