14 February, 2022
Red Velvet Loaf Cake
Happy Valentine’s Day! This is a perfect bake for today… or in fact any day!
Red Velvet is a unique sponge. It contains both cocoa powder & vanilla, as well as buttermilk. It’s not overly sweet & is perfectly complimented by my vanilla frosting. The recipe also uses distilled/white vinegar, which in combination with the rising agents, causes the cake to rise as well as helping achieve the red colour. To achieve a vibrant colour I recommend using ‘Sugarflair Colours Red Extra’ food colouring. Cheaper alternatives often turn out pink or orange, even when you use the whole bottle!
Ingredients for the cake:
- 125g unsalted butter
- 330g caster sugar
- 3 eggs
- 30g cocoa powder
- 1 tsp Sugarflair Red Extra Colouring
- 1 tsp vanilla extract
- 250ml buttermilk
- 300g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp distilled/white vinegar
Ingredients for the frosting:
- 100g unsalted butter
- 200g full fat cream cheese
- 600g icing sugar
- 2 tsp vanilla extract
Instructions:
- Preheat oven to 170oC/150oC Fan. Line a 2lb loaf tin with baking parchment.
- Beat together the unsalted butter & sugar until smooth & fluffy.
- Add in the eggs, cocoa powder, red food colouring & vanilla extract. Beat again until combined.
- Add in the buttermilk & flour. Beat again.
- Beat in the baking powder, bicarbonate of soda & vinegar.
- Spoon the mixture into the tin & smooth over.
- Bake for 50-55 minutes, until a skewer comes out of the cake cleanly.
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- To make the frosting beat together the butter, cream cheese, vanilla & icing sugar.
- Pipe the frosting over the cooled loaf cake & decorate with sprinkles or red velvet cake crumbs.
*The recipe for the loaf cake is adapted from ‘Jane’s Patisserie’. The frosting recipe is my own.