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top view of red velvet loaf cake on glass cake stand. Slice of cake on plate to the side.
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Red Velvet Loaf Cake

A smooth velvety sponge with a delicate chocolate and vanilla flavour, topped with delicious cream cheese icing. This Red Velvet Loaf Cake is a brilliant treat.
Course Sweets
Cuisine American, British
Keyword cream cheese icing, easy loaf cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 Slices
Calories 426kcal
Author Donna

Ingredients

  • 90 g Margarine or unsalted butter at room temperature
  • 200 g Caster Sugar
  • 2 Medium Eggs
  • 20 g Cocoa Powder
  • 1 Heaped Teaspoon Red Food Colouring Use good quality
  • 160 ml Buttermilk
  • 250 g Plain Flour
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons White Wine Vinegar
  • 1 Teaspoon Bicarbonate of Soda
  • 1 Teaspoon Baking Powder

For the Cream Cheese Icing:

  • 125 g Unsalted Butter at room temperature
  • 125 g Icing Sugar
  • 250 g Soft Cheese Full-Fat

Instructions

  • Preheat the oven to 160 Degrees C (fan-assisted) and line or grease a 2lb loaf tin.
  • Whisk the butter and sugar together until soft.
  • Add the eggs, cocoa and a good teaspoon of red food colouring and whisk until combined (I use an electric whisk for a minute or 2).
  • Pour in the buttermilk and add the plain flour.
  • Whisk for a few minutes until the mixture is smooth.
  • Whisk in the vanilla, vinegar, bi-carb and baking powder.
  • Pour into the loaf tin and bake for around 45 minutes, checking the centre with a skewer, and baking for a few more minutes if you need to.
  • Once the skewer comes out clean, remove it from the oven and leave it to cool completely in the tin.
  • For the cream cheese icing, beat the butter until soft.
  • Add the icing sugar and whisk until the mixture is even.
  • Add the cream cheese and fold in carefully.
  • Once the cake is cool, remove it from the tin and if desired carefully slice off the very top with a sharp knife or cake leveller and retain.
  • Pipe or spread on the cream cheese icing.
  • Sprinkle over cake crumbs from the top you’ve just sliced off.

Notes

  • You can use butter or margarine for the cake, but don’t use margarine for the cream cheese, this has to be butter.
  • Don’t be tempted to over-mix the cream cheese, it will get sloppy. It’s better to undermix and have a few lumps than overmix.
  • If you don't have buttermilk, add 1 tablespoon of lemon juice to 160ml semi-skimmed milk, stir and leave to sit for a few minutes before using.
  • I use this colouring. (affiliate link).