Super Moist Red Velvet Loaf Cake with Cream Cheese Glaze

This red velvet loaf cake has the signature cocoa-vanilla tang and a silky cream cheese glaze, all baked in a simple loaf pan.

No stacking, no crumb coat — just a tender, ruby-hued crumb that slices beautifully warm or cold.

Why This Red Velvet Loaf Stays in the Rotation

I turn to this recipe when I want red velvet without the layer-cake drama. Oil and buttermilk keep the crumb soft for days, and the vinegar plus baking soda gives it that classic tender lift.

The glaze is the real payoff: tangy cream cheese, sweet enough to balance the cocoa, and thin enough to cascade down the sides. It sets quickly so you can slice it right away.

Ingredients

• 1 ¾ cups all-purpose flour: spooned and leveled for accuracy
• 2 tablespoons unsweetened natural cocoa powder: not Dutch-processed
• ½ teaspoon baking soda: fresh for best rise
• ½ teaspoon fine sea salt: balances the sweetness
• 1 cup granulated sugar: white sugar, not powdered
• ½ cup vegetable oil: or canola oil
• 1 large egg: at room temperature
• 1 cup buttermilk: shaken well, room temperature
• 1 ½ teaspoons vanilla extract: pure, not imitation
• 1 teaspoon distilled white vinegar: adds tang and activates the soda
• 2 teaspoons liquid red food coloring: or 1 teaspoon gel coloring for a deeper red
• 4 oz cream cheese, softened: full-fat block cream cheese for the smoothest glaze
• 1 cup powdered sugar: sifted if lumpy
• 2 to 3 teaspoons whole milk: or more as needed to thin
• ½ teaspoon vanilla extract: for the glaze

Variations / Substitutions

• Use gel food coloring: For a richer, deeper red, swap the liquid with 1 teaspoon gel coloring.
• Swap oil for butter: Melt ½ cup unsalted butter and let it cool slightly; the crumb will be a bit denser but richer.
• Add espresso powder: Stir in 1 teaspoon instant espresso with the dry ingredients to deepen the cocoa notes.
• Make muffins: Divide the batter into a 12-cup muffin tin and bake 18 to 22 minutes at 350°F.

If you love that tangy cream cheese finish, try my Classic Carrot Cake Loaf.

How To Make Red Velvet Loaf Cake

Step 1: Mix the Dry Ingredients

Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a couple inches of overhang on the long sides. In a large bowl, whisk together the 1 ¾ cups flour, 2 tablespoons cocoa powder, ½ teaspoon baking soda, and ½ teaspoon salt until no streaks remain.

Cocoa powder carries the subtle chocolate note here. Use natural cocoa, not Dutch-processed, so the vinegar can react with the baking soda to give you that classic tender crumb. Set the bowl aside.

Step 2: Whisk the Wet Ingredients

In another large bowl, whisk the 1 cup sugar, ½ cup oil, 1 egg, 1 cup buttermilk, 1 ½ teaspoons vanilla, 1 teaspoon vinegar, and 2 teaspoons red food coloring until smooth and no oil streaks float on top, about 30 seconds. Pour the wet mixture into the dry and stir gently with a spatula just until you no longer see dry flour.

The batter will be thin and bright red. Stop mixing as soon as the flour disappears; overworking it now will make the loaf tough instead of soft.

Step 3: Bake the Loaf

Pour the batter into the prepared pan and smooth the top. Bake on the middle rack for 50 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.

The loaf will rise and a fine crack may appear along the top, that is exactly what you want. Let it cool in the pan for 10 minutes, then lift it out by the parchment overhang and transfer to a rack to cool completely.

Step 4: Drizzle with Cream Cheese Glaze

Once the cake is completely cool, beat the 4 oz cream cheese in a medium bowl until smooth. Beat in 1 cup powdered sugar, 2 teaspoons milk, and ½ teaspoon vanilla. Add the remaining 1 teaspoon milk if needed to reach a thick but pourable consistency. Spoon the glaze over the loaf and let it drip down the sides.

Let the glaze set for about 15 minutes before slicing so it stays put. Run a sharp knife under hot water and wipe it dry between cuts for the cleanest slices.

Tips for a Perfect Loaf Every Time

• Bring the egg, buttermilk, and cream cheese to room temperature before you start so the batter mixes evenly.
• For the most accurate flour measure, use a kitchen scale (210g for 1 ¾ cups). Too much flour makes a dry loaf.
• Cool the loaf completely before you glaze it; even a little warmth will melt the glaze into a puddle.
• If you like thick, frosting-like coverage, double the glaze recipe and spread it with an offset spatula.

Bake times by pan size: The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs, or an instant-read thermometer reads 200-205°F (93-96°C).

Storing and Freezing Leftover Loaf

• Refrigerate: Wrap the unglazed or glazed loaf tightly in plastic and refrigerate up to 5 days. Bring it to room temperature before serving for the softest texture.
• Freeze: Freeze an unglazed loaf by wrapping it in plastic then foil; it keeps for 3 months. Thaw overnight at room temperature and glaze just before serving.
• Reheating: To warm a slice, microwave it for 10 to 15 seconds; the glaze will soften and become slightly runny in the best way.

What to Serve With This Loaf Cake

A strong cup of black coffee cuts right through the sweetness of the glaze. For a dessert plate, add a scoop of vanilla ice cream and a few fresh raspberries; their tartness plays beautifully against the cocoa.

Frequently Asked Questions

Can I make this without red food coloring?

Yes, the cake will bake up a rich cocoa brown and taste just as good. The color is purely for that classic look.

Can I substitute the oil with butter?

You can use ½ cup melted unsalted butter, cooled slightly. The flavor will be a little richer, though the crumb will be slightly less tender than with oil.

Is there a gluten-free option?

Yes, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The loaf will be a bit more delicate, so cool it completely before slicing.

Red Velvet Loaf Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 1 ¾ cups all-purpose flour
• 2 tablespoons unsweetened natural cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1 large egg
• 1 cup buttermilk
• 1 ½ teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• 2 teaspoons liquid red food coloring
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2 to 3 teaspoons whole milk
• ½ teaspoon vanilla extract

Method

 

1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line with parchment. Whisk flour, cocoa, baking soda, and salt in a bowl.
2. In another bowl, whisk sugar, oil, egg, buttermilk, vanilla, vinegar, and food coloring until smooth. Stir into dry ingredients just until combined.
3. Pour batter into pan and bake 50 to 55 minutes, until a toothpick comes out with moist crumbs. Cool 10 minutes in pan, then turn out onto a rack to cool completely.
4. Beat cream cheese until smooth. Beat in powdered sugar, 2 teaspoons milk, and vanilla. Add more milk if needed to thin. Drizzle over cooled loaf and let set 15 minutes before slicing.

Notes

Cool the loaf completely before adding the glaze, or the glaze will melt and pool. If the glaze becomes too thick, stir in milk a teaspoon at a time. For the cleanest slices, chill the glazed loaf for 10 minutes before cutting.