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rich moist red velvet loaf

Extra Moist Red Velvet Cake Loaf

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 9x5-inch loaf pan
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 measuring cup set
  • 1 Measuring spoon set
  • 1 parchment sheet

Ingredients
  

  • 1 1/2 cup all-purpose flour sifted
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 tablespoon unsweetened cocoa powder natural
  • 2 large eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 1/2 cup neutral oil such as canola
  • 1/4 cup sour cream room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon red liquid food coloring
  • 1 teaspoon white vinegar
  • 2 tablespoon unsalted butter melted (for added moisture)
  • 4 ounce cream cheese softened (for glaze)
  • 1 cup powdered sugar sifted (for glaze)
  • 2–3 tablespoon milk as needed (for glaze)
  • 1/2 teaspoon vanilla extract for glaze
  • pinch salt for glaze

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting.
  • In a large bowl whisk together flour, granulated sugar, brown sugar, baking soda, salt, and cocoa powder until well combined.
  • In a separate bowl whisk eggs, buttermilk, oil, sour cream, vanilla, food coloring, vinegar, and melted butter until smooth and evenly tinted.
  • Pour the wet ingredients into the dry and mix with a whisk or spatula just until no dry streaks remain, avoiding overmixing.
  • Transfer the batter to the prepared pan, smooth the top, and tap the pan gently on the counter to release air bubbles.
  • Bake for 50–60 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • Cool the loaf in the pan on a wire rack for 15 minutes, then lift it out and cool until just slightly warm.
  • For the glaze, beat cream cheese until creamy, then add powdered sugar, vanilla, salt, and enough milk to reach a thick, pourable consistency.
  • Spread or drizzle the glaze over the cooled loaf and let it set for 10 minutes before slicing.
  • Slice with a serrated knife, wiping the blade between cuts for clean slices.

Notes

Use room-temperature dairy and eggs to encourage a tender crumb and even mixing, and measure flour by spooning and leveling to avoid a dense loaf. Natural cocoa provides the classic red velvet flavor and keeps the color vibrant; adjust food coloring to preference. If the top browns too quickly, tent loosely with foil for the last 15 minutes. For extra moisture, do not overbake—pull the loaf when the center reaches about 205°F on an instant-read thermometer. The loaf keeps well wrapped at room temperature for 1–2 days or refrigerated up to 5 days; bring to room temp before serving. You can also bake as two 8x4-inch mini loaves and reduce bake time to 35–40 minutes.
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