Craving a delightful treat that’s both visually stunning and incredibly delicious? This Red Velvet Loaf is your answer, offering a perfectly moist and tender crumb infused with that signature tangy flavor and vibrant hue. It’s surprisingly simple to make, making it an ideal recipe for anyone looking to bake something special without the fuss.
Key Ingredients for Red Velvet Loaf
- 1 ¾ cups all-purpose flour, sifted
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ounce red food coloring (gel or liquid)
- 1 teaspoon white vinegar
How to Make Red Velvet Loaf
Prepare to be delighted by this incredibly easy yet satisfying Red Velvet Loaf. Its moist, tender crumb and rich, subtly chocolatey flavor are simply irresistible. With a preparation time of about 20 minutes and baking time of around 50-60 minutes, you’ll have a beautiful loaf ready to share (or enjoy all to yourself!) in no time.
Step-by-Step Instructions
- Preheat Oven and Prepare Loaf Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper, ensuring it overhangs slightly on the sides for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt. Ensure everything is well combined and no lumps remain.
- Cream Butter and Sugar Together: In a separate, larger mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
- Add Eggs and Vanilla: Beat in the room temperature eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Incorporate Red Velvet Elements: In a small bowl, whisk together the buttermilk and red food coloring until you achieve a vibrant, uniform red hue. Ensure you’re using a good quality food coloring for the best results.
- Alternate Adding Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the red buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition – be careful not to overmix. The batter will be a beautiful, deep red.
- Add Vinegar: In a tiny cup, combine the white vinegar with a tablespoon of the batter before stirring it gently into the main batter. This reaction helps activate the baking soda and contributes to the loaf’s tender crumb and classic tangy flavor.
- Pour and Bake: Pour the batter evenly into the prepared loaf pan. Gently tap the pan on the counter a few times to release any trapped air bubbles. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool: Once baked, let the Red Velvet Loaf cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
Why You’ll Love This Red Velvet Loaf
This Red Velvet Loaf boasts a wonderfully moist and tender crumb, a hallmark of truly exceptional baked goods, all without the fuss of traditional layered cakes. Imagine the sweet, slightly tangy flavor, a subtle nod to chocolate, all brought to life by that signature vibrant red hue.
Making this Red Velvet Loaf at home is not only incredibly rewarding but also a fantastic way to save money compared to store-bought versions, allowing you to enjoy a gourmet treat without the premium price tag. The simple yet elegant presentation makes it perfect for any occasion, whether it’s a special brunch, an afternoon tea, or a simple craving satisfier. Forget complicated frosting; this loaf shines on its own or with a simple dusting of powdered sugar or a light cream cheese glaze. Don’t wait – whip up this delightful Red Velvet Loaf today and experience baking perfection!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled, the Red Velvet Loaf can be stored in an airtight container at room temperature for up to 3 days. Ensure the container is truly airtight to prevent the loaf from drying out.
- Refrigeration: For longer storage, wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, and refrigerate for up to a week. The refrigerator can sometimes dry out baked goods, so airtight wrapping is crucial.
- Freezing: To freeze your Red Velvet Loaf, ensure it’s fully cooled. Wrap it tightly in plastic wrap twice, then in aluminum foil, and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months.
- Reheating: To reheat a slice of Red Velvet Loaf, you can gently warm it in a toaster oven for a few minutes until just warmed through, or microwave it for short bursts (10-15 seconds) until it reaches your desired temperature. For a thawed frozen loaf, allow it to come to room temperature first, then reheat if desired.
Final Thoughts
This Red Velvet Loaf is a showstopper that’s surprisingly simple to create, offering a perfect balance of flavor and visual appeal. Its moist texture and delightful taste make it a guaranteed hit, and we encourage you to bake it soon!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Red Velvet Loaf
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper, ensuring it overhangs slightly on the sides for easy removal.1.5 cups granulated sugar
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, unsweetened cocoa powder, and salt. Ensure everything is well combined and no lumps remain.1.5 cups granulated sugar
- In a separate, larger mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.1.5 cups granulated sugar
- Beat in the room temperature eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.1.5 cups granulated sugar
- In a small bowl, whisk together the buttermilk and red food coloring until you achieve a vibrant, uniform red hue. Ensure you’re using a good quality food coloring for the best results.1.5 cups granulated sugar
- Gradually add the dry ingredients to the butter mixture, alternating with the red buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition – be careful not to overmix. The batter will be a beautiful, deep red.1.5 cups granulated sugar
- In a tiny cup, combine the white vinegar with a tablespoon of the batter before stirring it gently into the main batter. This reaction helps activate the baking soda and contributes to the loaf’s tender crumb and classic tangy flavor.1.5 cups granulated sugar
- Pour the batter evenly into the prepared loaf pan. Gently tap the pan on the counter a few times to release any trapped air bubbles. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.1.5 cups granulated sugar
- Once baked, let the Red Velvet Loaf cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.