A soft, moist red cake baked in a loaf pan. Easy to make and great for snacks.

introduction

This Red Velvet Loaf Cake is simple and classic. It has a mild cocoa taste and bright red color. The cake stays moist and slices well for lunch boxes or tea. If you like rich red velvet desserts, try this red velvet cheesecake cake for a special treat.

why make this recipe

You can bake it in one pan.
It uses common ingredients.
It keeps moist for days.
It is easy to slice and share.

how to make Red Velvet Loaf Cake

Ingredients :

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

Directions :

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually combine the wet ingredients with the dry ingredients, mixing just until combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

If you want a more festive version, see an idea for a special red velvet twist here: special red velvet cheesecake idea.

how to serve Red Velvet Loaf Cake

Slice and serve plain for a simple snack.
Top with cream cheese frosting for a classic taste.
Serve warm with a cup of tea or coffee.
For a mix of flavors, you can serve a slice with a light coconut loaf or a small piece of another cake like a coconut loaf cake.

how to store Red Velvet Loaf Cake

At room temperature: wrap in plastic or keep in an airtight container for 2 days.
In the fridge: store in an airtight container for up to 5 days. Bring to room temperature before serving.
For longer storage: wrap well and freeze up to 3 months. Thaw in the fridge overnight.

tips to make Red Velvet Loaf Cake

Use room temperature eggs and buttermilk for a smooth batter.
Do not overmix once you add wet to dry. Mix until just combined.
Check the cake at 60 minutes. Ovens vary, so the time may change.
Use good quality red food coloring for bright color.
Let the cake cool a bit before slicing to get clean slices.

variation (if any)

Add a simple cream cheese glaze on top.
Fold in 1/2 cup white chocolate chips for texture.
Make mini loaves in smaller pans; reduce bake time to 30–40 minutes.

FAQs

Q: Can I use regular milk instead of buttermilk?
A: Yes. Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes to make a buttermilk substitute.

Q: Why is my cake dry?
A: You may have overbaked it or overmixed the batter. Check with a toothpick early and stop mixing when ingredients are combined.

Q: Can I make this in a cake pan instead of a loaf pan?
A: Yes. Use an 8×8 or 9-inch round pan. Bake time will be shorter, about 35–45 minutes. Check with a toothpick.

Q: Do I need to use red food coloring?
A: The cake will still taste good without it, but it will not have the classic red color. Use food coloring for the red look.