Moist Red Velvet Loaf Cake Recipe with Cream Cheese Glaze

Jump to Recipe

This post may contain affiliate links.

This Red Velvet Loaf Cake is incredibly soft and moist, with a pretty red swirl through the loaf that brings a subtle cocoa note. It’s finished with a tangy-sweet cream cheese frosting that balances the flavors perfectly. Elegant enough for special occasions yet simple enough for everyday treats.

The cake features a classic red velvet profile—mild cocoa, tender crumb, and a soft, moist texture. The cream cheese frosting complements the loaf, adding a creamy tang that makes every bite satisfying. This loaf is great for holidays like Christmas or Valentine’s Day, and also works as a comforting everyday indulgence.

For more quick bread ideas, try One-Bowl Banana Bread, Lemon Pound Cake and Carrot Cake Loaf.

WHY THIS RECIPE WORKS

• Soft, moist loaf: A tender crumb and gentle cocoa flavor deliver the classic red velvet experience.
• Cream cheese frosting: Smooth, slightly tangy frosting balances the sweetness and enriches the texture.
• Versatile: Elegant enough for celebrations yet simple for everyday serving.

INGREDIENT NOTES

Key ingredients and how they affect the loaf. For exact quantities see the recipe card below.

• All-purpose flour: Use a 10–11% protein flour for a light, airy cake.
• Granulated sugar: Sweetens and helps keep the cake moist.
• Baking powder & baking soda: Provide lift for a light texture.
• Salt: Enhances overall flavor.
• Eggs: Use at room temperature for better emulsification and rise.
• Oil: Neutral-flavored oil (canola or vegetable) keeps the crumb tender.
• Sour cream: Adds moisture and tenderness while improving structure.
• Butter: Adds flavor and richness; bring to room temperature before using.
• Red food coloring: Gel or concentrated vegan coloring gives the best red without thinning the batter.

STEP BY STEP INSTRUCTIONS

You will need a stand mixer with a paddle attachment or a hand mixer. The full recipe follows in the recipe card.

Preheat the oven to 175ºC / 350ºF (conventional). Grease a 21.5 x 11.5 cm (8.5 x 4.5 in) loaf pan and line it with parchment paper.

STEP 1: In a bowl, cream the butter and granulated sugar on high speed until light and fluffy.

STEP 2: Add the eggs one at a time, mixing each in until combined. Mix in half of the dry ingredients on low speed.

STEP 3: Add sour cream, oil and vanilla and mix until just combined, then add the remaining dry ingredients and mix until smooth. Scrape down the bowl as needed.

STEP 4: Transfer just under half the batter to a separate bowl and add cocoa powder, vinegar and red food coloring. Fold gently until evenly colored. Alternate spoonfuls of the plain and colored batter into the prepared pan, then use a butter knife to swirl for a marble effect.

STEP 5: Bake for 60–65 minutes, or until a cake tester inserted in the center comes out clean. Cool on a wire rack.

STEP 6: For the cream cheese frosting, beat butter until light and fluffy, then add vanilla and cream cheese and mix until smooth.

STEP 7: Gradually add sifted powdered sugar in two additions, mixing on low between additions until fully combined. Spread the frosting over the cooled loaf and smooth it out.

EXPERT BAKING TIPS

• Use a kitchen scale: Weighing ingredients in grams gives the most consistent results.
• Don’t overmix: Finish with a gentle fold using a spatula to ensure everything is incorporated without developing gluten.
• Choose light-colored pans: Aluminum pans bake more gently than dark pans and help prevent an overly dark, dry crust.

FAQ

HOW TO STORE

If frosted, keep the loaf in an airtight container in the refrigerator. Remove from the fridge 30–60 minutes before serving to bring it back to room temperature. Best eaten within 2–3 days.

Other Loaf Cake Recipes To Try

If you enjoyed this recipe please leave a star review and tag @juliemarieeats on Instagram. Follow for more baking ideas and inspiration.