Description
A moist and rich Classic Red Velvet Loaf featuring cocoa and vanilla, vibrantly coloured with red food colouring, and topped with a smooth, creamy frosting of butter and cream cheese.
Ingredients
Units
Scale
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