Last year, during a visit to Colorado, I stumbled upon something at Starbucks that I hadn’t seen back in Canada: a moist red velvet loaf. It was love at first bite, it became my daily treat my whole time in Denver. Back in Canada, I was inspired to recreate that red velvet loaf in my kitchen.
Red velvet loaf, with its signature deep red colour and moist texture, is truly a classic dessert.
The cocoa powder provides a chocolatey touch without overpowering, while the red food colouring give it that signature look that’s instantly recognizable as red velvet!
When paired with a creamy, slightly tangy cream cheese frosting, it creates a blend that's hard to resist.
Key ingredients & techniques
Cocoa powder: Essential for that hint of chocolate. It’s not a chocolate cake, but the cocoa adds depth.
Red food colouring or emulsion: This is what gives the loaf its classic red hue. Gel food colouring tends to be more vibrant and requires less quantity but you can use liquid food colouring as well! I used a red velvet emulsion (basically red velvet flavouring + food colouring in one). I found it easier to use since it’s made for red velvet, no need for guessing to get the right colour.
Frosting application: For a smooth finish, let the loaf cool completely before frosting.
The red velvet loaf is a classic dessert that’s sure to impress. Its moist texture, combined with the richness of cocoa and the tanginess of cream cheese frosting, makes it a perfect treat for any occasion. Whether you’re a seasoned baker or trying it out for the first time, this red velvet loaf recipe is straightforward! Give it a try and enjoy a slice. 😊
For the Classic Red Velvet Loaf, I use a 9 x 5 in loaf pan (I like this one). I also recommend using a hand or stand mixer (stand mixers go on sale often so I’d wait until then 😉) to speed up the prep time. For videos and baking inspiration, check out my Instagram or TikTok!
Classic Red Velvet Loaf
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
Ingredients
Cake
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs room temp
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/2 cup milk room temp
- 1 1/2 teaspoons vanilla extract
- 1/4 cup hot water
- 1 tablespoon red velvet emulsion or red food colouring this will vary based off of what dye you use, so slowly add until batter is red if you are unsure!
Frosting
- 1/4 cup unsalted butter softened
- 4 oz cream cheese softened brick-style, not spreadable
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
Instructions
Cake
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Preheat oven to 350°F (200°C). Prepare a 9 x 5 inch loaf pan with parchment paper or butter.
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In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.
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In a medium bowl, whisk together eggs and sugar until just combined. Add in the melted butter, milk and vanilla extract, mix until combined.
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Add the flour mixture into the medium bowl and mix in with a whisk. When almost combined, add in hot water and the food colouring.
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Pour batter into the loaf pan and bake for 45 minutes or until toothpick comes out clean.
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Cool cake in the pan before transferring onto a wire rack to cool completely.
Frosting
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In a small bowl, beat butter and cream cheese until creamy.
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Add the vanilla, salt and powdered sugar and beat until smooth. Microwave until slightly pourable.
Assembly
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Once the cake has cooled, pipe or spread the frosting onto the cake. After a few minutes, the frosting will slightly set and make it easier to smooth the surface. Cut and serve!
- Prep Time: 25 mins
- Cook Time: 45 mins
- Category: Cake
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