Red Velvet Loaf Cake

Craving something sweet and perfect for the winter? This Red Velvet Loaf Cake is just that, perfect for when you’re craving something sweet and perfect for the cold wintery season! Did I mention how all you’ll need is £5 to make it? Yep, you heard right now let me show you how!

Why you’ll love this Red Velvet Loaf Cake

Whether you’re a seasoned baker or a kitchen novice, this Red Velvet Loaf Cake is a show-stopping dessert that’s surprisingly easy to make and costs less than half of what the shops cost! From birthday celebrations to holiday gatherings, this loaf is a versatile treat that adds a touch of elegance to any occasion.

Ingredients Needed

wet batter:

• 85g softened unsalted butter (£0.57)
• 200g caster sugar (£0.29)
• 2 eggs (£0.50)
• 220ml buttermilk (or milk and 2 tbsp vinegar) (£0.26)
• red food colouring (£0.42)

dry batter:

• 210g flour (£0.09)
• 3-4 tbsp cocoa powder (£0.27)
• 1 tsp bicarbonate powder
• pinch of salt

whipped cream frosting:

• 150ml double cream (£0.52)
• 100g cream cheese/soft cheese (£0.42)
• caster sugar to taste (optional)
• sprinkles to top (optional)

total

= £3.34/£0.66 per serving (serves 5-6)

How to store Red Velvet Loaf Cake

Usually, cake lasts up to 3-4 days in the refrigerator. Wrap in clingfilm and store in an airtight container in the refrigerator. To freeze this loaf cake ensure there is no frosting on the cake, then wrap in clingfilm and store in an airtight container in the freezer for up to 4 months.

How to make red velvet loaf cake

Don’t let red velvet loaf cake intimidate you. I was also intimidated at first because the idea of working with food colouring was daunting but this recipe is ridiculously easy to make that now I make it a few times a month as a delicious treat for my family!

1. Preheat your oven to 180°C / 350°F / gas mark 4. Grease a H:6cm x W:13.3cm x L: 25.6cm loaf tin with butter or oil and line with parchment paper.
2. In a large bowl, cream the butter for 3-4 minutes or until light and fluffy. Next, add in the caster sugar and cream the butter and sugar for 5 minutes or until creamy. Add in 2 eggs and whisk until smooth.
3. In a separate bowl/jug, combine the buttermilk (or milk with 2 tbsp of vinegar) with red food colouring. Whisk until blended.
4. Sift the flour, cocoa powder, bicarbonate powder, and salt into the wet batter. Then pour all the buttermilk into the bowl. Using a whisk mix all the ingredients until the cake batter is smooth. OPTIONAL: Add 2-3 tbsp of milk at a time to thin out the batter if it’s too thick.
5. Pour the cake batter into the lined loaf tin and bake in the oven for 45-55 minutes or until fully cooked through.
6. Let it cool. Place the cake on a cooling rack for 30 minutes. Then remove the cake using the handles of the parchment cake to transfer on the cooling rack to cool completely.
7. Make the whipped cream cheese frosting. Whip the cream until soft peaks form. Then add the cream cheese and whip until thick. Add in the caster sugar and mix using a spoon or spatula. Spread the frosting over the cooled cake or using a piping bag, pipe the frosting over the cake. Top with sprinkles.
8. Cut into slices and serve!

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Red Velvet Loaf Cake

Craving something sweet and perfect for the winter? This Red Velvet Loaf Cake is just that, perfect for when you're craving something sweet and perfect for the cold wintery season! Did I mention how all you'll need is £5 to make it? Yep, you heard right now let me show you how!

Course Dessert

Keyword budget recipes, desserts under £5, easy desserts, family budget recipes, family winter recipes, red velvet loaf cake, winter desserts

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author Laura-Ellen

Equipment

• 1 loaf cake tin

Instructions

• Preheat your oven to 180°C / 350°F / gas mark 4. Grease a H:6cm x W:13.3cm x L: 25.6cm loaf tin with butter or oil and line with parchment paper.
• In a large bowl, cream the butter for 3-4 minutes or until light and fluffy. Next, add in the caster sugar and cream the butter and sugar for 5 minutes or until creamy. Add in 2 eggs and whisk until smooth. In a separate bowl/jug, combine the buttermilk (or milk with 2 tbsp of vinegar) with red food colouring. Whisk until blended.
• Sift the flour, cocoa powder, bicarbonate powder, and salt into the wet batter. Then pour all the buttermilk into the bowl. Using a whisk mix all the ingredients until the cake batter is smooth. OPTIONAL: Add 2-3 tbsp of milk at a time to thin out the batter if it's too thick.
• Pour the cake batter into the lined loaf tin and bake in the oven for 45-55 minutes or until fully cooked through.
• Let it cool. Place the cake on a cooling rack for 30 minutes. Then remove the cake using the handles of the parchment cake to transfer on the cooling rack to cool completely.

to make the whipped cream frosting

• Whip the cream until soft peaks form. Then add the cream cheese and whip until thick. Add in the caster sugar and mix using a spoon or spatula. Spread the frosting over the cooled cake or using a piping bag, pipe the frosting over the cake. Top with sprinkles.
• Cut into slices and serve!

Notes

• Usually, cake lasts up to 3-4 days in the refrigerator. Wrap in clingfilm and store in an airtight container in the refrigerator. To freeze this loaf cake ensure there is no frosting on the cake, then wrap in clingfilm and store in an airtight container in the freezer for up to 4 months.