One of my favorite things to eat from Starbucks is their Red Velvet Loaf that is very popular during Valentine’s Day but for some reason the last time I had it, tasted weird and not very good plus it was very oily, so I decided to come up with my version and guess what… it turned out really good.
This loaf cake has 2 parts: vanilla and red velvet one (which has cocoa powder) and the frosting is vanilla cream cheese which is the perfect touch for every bite.
Let’s start with the recipe and if you would like to watch how I made this bread, visit me on Instagram @pastry_tales
Yield one loaf pan
For the cake
10 tablespoons unsalted butter
1 and 1/3 cups white granulated sugar
3 tablespoons vegetable oil
2 large eggs at room temperature
2/3 cup plus one tablespoon milk (any milk you prefer)
1 teaspoon vanilla extract
1 and 3/4 cups all-purpose flour
1 and 1/4 teaspoon baking powder
1/2 teaspoon salt
For the red velvet part
3 teaspoons cocoa powder. I used dark cocoa powder.
1 teaspoon red coloring. I used gel and it worked fine. You can use liquid too.
2 teaspoons white vinegar
For the frosting
4 ounces cream cheese, cold
3/4 cup powdered sugar, sifted
1/2 teaspoon clear vanilla extract
*if you don’t have clear vanilla you can use the regular one but I like clear so it doesn’t make my frosting yellow-ish
For the cake
1.- Preheat oven to 350F. Grease a loaf pan with butter. Do not flour the pan. Set aside.
2.- In a bowl and using an electric mixer cream your butter for 2 minutes. Add in oil and keep mixing for another minute. Add sugar, keep mixing. All of these in medium speed.
3.- Add eggs one by one mixing well after each addition. It will look fluffy and creamy.
4.- Add milk and you will see the mixture will curdle but that is ok. It will look good after we add the dry ingredients.
5.- Add flour, baking powder and salt. Mix in low speed. Finally add vanilla extract and keep mixing in low speed.
6.- Divide your cake batter into 2 equal parts.
7.- Add cocoa powder, red coloring and white vinegar to one half and mix with a spatula or spoon until the mixture looks even.
8.- Pour your red velvet mixture into a pastry bag. Do the same with the other half which is the vanilla part. Cut the ends of the pastry bags about 1/2 inch.
9.- Pipe some of the vanilla batter into your pan (lengthwise) , then pipe some red batter on top, keep doing this until you finish both cake batters. Tap down your pan a couple of times on top of a hard surface and then bake for 30-40 minutes until your insert a toothpick and it comes out clean. If you notice the top of your cake is getting too dark but it needs more baking time, grab a piece of foil, cover and keep baking.
For the frosting
1.- In a bowl and using an electric mixer, beat your cold cream cheese in medium speed for 2 minutes.
2.- Turn off your mixer, add powdered sugar and start with low speed, mix for 1 minute. Then, add vanilla extract and mix in medium-high speed for another 2 minutes until it looks smooth.
3.- Spread this frosting on top of your cooled cake.
4.- Wait for the frosting to harden up a bit about 30 minutes and then serve!