Red Velvet Loaf Cake

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Red velvet loaf cake (Panque red velvet) is a dense, moist quick bread version of classic red velvet cake, baked in a loaf pan with a mild cocoa flavor, subtle tang, and deep red color.

Red Velvet Loaf Cake with cream cheese frosting slices (2)

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Ingredients You'll Need
How to Make Red Velvet Loaf Cake
Storage, Make Ahead, & Freezing
Camila's Tips & Variations
Frequently Asked Questions
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Recipe

This red velvet loaf cake recipe is a moist, bakery-style loaf that's soft and fluffy with a classic red velvet swirl and subtle cocoa flavor.

Finished with a creamy cream cheese frosting, this easy red velvet loaf cake is perfect for Valentine's Day, holidays, and special occasions.

Ingredients You'll Need

Note: Full ingredients and amounts are listed in the recipe card below.

All-purpose flour: Provides structure.
Unsalted butter: Adds richness and helps create a soft, even crumb.
Granulated sugar: Sweetens the loaf and supports proper creaming for lift.
Eggs: Bind the batter and give the loaf structure and moisture.
Sour cream: Adds moisture and tang, which defines classic red velvet flavor.
Avocado oil: Keeps the loaf moist even after cooling and storage; can be substituted with grapeseed oil, sunflower oil, or canola oil.
Unsweetened natural cocoa powder: Adds subtle chocolate flavor without overpowering the cake; can be substituted with Dutch-processed cocoa powder.
Red gel food coloring: Creates a deep red color without thinning the batter.
White vinegar: Activates leavening and enhances tenderness.
Cream cheese: Forms the base of the tangy, smooth frosting.

How to Make Red Velvet Loaf Cake

Note: Full instructions are provided in the recipe card below.

Red Velvet Loaf Cake: Preheat the oven to 350°F (175°C). Grease an 8.5 × 4.5-inch (21.5 × 11.5 cm) loaf pan and line it with parchment paper.
In a bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside.
In a large bowl, add the unsalted butter, salt, and granulated sugar. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on high speed until light and creamy, about 3 minutes.
Scrape down the sides of the bowl. Add the eggs one at a time, mixing on medium speed until well combined.
Add half of the flour mixture on low speed. Add the sour cream, oil, and vanilla extract and mix until combined. Add the remaining flour mixture and mix just until incorporated. Scrape down the bowl with a rubber spatula to ensure everything is evenly mixed.
Transfer half of the batter to a separate bowl. Add the cocoa powder, white vinegar, and red gel food coloring. Gently fold with a spatula until smooth and evenly colored.
Alternate spoonfuls of each batter into the prepared loaf pan. Use a butter knife to gently swirl the batters together.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Cream Cheese frosting: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the butter on high speed for 5 minutes, until pale and fluffy. Scrape down the bowl and beat for 2 more minutes.
Add the vanilla and cream cheese and mix for 1 minute, until smooth.
On low speed, add the powdered sugar in two additions, mixing well after each one. Scrape down the bowl and give it a final mix until smooth. Spread the cream cheese frosting evenly over the loaf cake.

Hint: Use red gel food coloring instead of liquid to achieve a deeper red without thinning the batter.

Storage, Make Ahead, & Freezing

Storage: Store the frosted or unfrosted loaf cake tightly covered in the refrigerator for up to 4 days to keep it moist.

Make Ahead: Bake the loaf 1 day in advance, cool completely, and frost before serving for the best texture.

Freezing: Wrap the unfrosted loaf tightly in plastic wrap and foil and freeze for up to 2 months; thaw overnight in the refrigerator before frosting.

Red Velvet Loaf Cake with cream cheese frosting

Camila's Tips & Variations

Extra moist crumb: Use full-fat sour cream and avoid overmixing once the flour is added.
Deeper red color: Use red gel food coloring instead of liquid to intensify the color without thinning the batter.
Oil swap: Avocado oil can be replaced with grapeseed, sunflower, or canola oil with no texture change.
Cocoa option: Unsweetened natural cocoa powder can be swapped for Dutch-processed cocoa powder for a slightly smoother chocolate note.
No swirl version: Mix the cocoa, vinegar, and food coloring into the full batter for a classic solid red velvet loaf.
Frosting alternative: Skip the frosting and drizzle with a light cream cheese glaze for a less-sweet finish.

Red Velvet Loaf Cake with cream cheese frosting slices (1)

Frequently Asked Questions

Why is my red velvet loaf cake dry?

Overbaking or too much flour removes moisture; bake just until a toothpick comes out clean and measure flour correctly.

How do I get a deep red color without bitterness?

Use gel food coloring instead of liquid to intensify color without altering flavor or texture.

What happens if I skip the vinegar?

The loaf may be flatter and less tender because vinegar helps activate the leavening and balance the batter.