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–+ servings
Red velvet loaf cake sliced on a white platter.
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Red Velvet Loaf Cake

A soft, ultra-moist red velvet loaf made easy with cake mix and pudding, then finished with a rich, creamy cream cheese frosting that’s perfect for slicing and sharing.
Prep Time10 minutes
Cook Time40 minutes
5 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: cake, loaf, red velvet
Servings: 16 servings
Calories: 330kcal
Author: Sara

Ingredients

For the Cake:

  • 1 box red velvet cake mix
  • 3.4 ounce box instant white chocolate pudding mix
  • ¼ cup sour cream
  • 3 eggs
  • 1 cup water
  • ½ cup vegetable oil

For the Frosting:

  • 8 ounces cream cheese softened
  • 3 tablespoons butter softened
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar

Instructions

For the Cake:

  • Preheat the oven to 350ºF.
  • Prepare two loaf pans by spraying them with nonstick cooking spray. Set aside.
  • In a large mixing bowl, add all cake ingredients. Beat well until all ingredients are combined. Be sure to scrape down the sides of the bowl.
  • Divide batter between the two prepared loaf pans.
  • Bake for 30-40 minutes or until a toothpick comes out clean.
  • Allow cakes to cool for 15 minutes before carefully flipping them onto a serving plate.
  • Allow cakes to cool completely.

For the Frosting:

  • Place cream cheese and butter in a medium mixing bowl. Beat with a hand mixer until smooth.
  • Add salt, vanilla, and half of the powdered sugar. Beat well.
  • Add remaining powdered sugar and beat for 2-3 minutes until frosting is smooth and creamy.
  • Spread frosting over loaf cake and enjoy!

Notes

*Recipe makes two cake loaves
  • Don’t over mix: Mix ingredients just until combined to avoid a dense or tough cake.
  • Cool completely before frosting: Allow the loaf cakes to cool fully so the frosting doesn’t melt or slide off.
  • Chill before piping: For decorative piping, refrigerate the cream cheese frosting for 20–30 minutes to help it hold its shape.
  • Check for doneness early: Ovens vary, so start checking for doneness around the 30-minute mark to prevent overbaking.
  • Use gel food coloring: Gel food coloring gives a deeper red color without thinning the batter.
  • Let flavors set: This cake tastes even better after a few hours or the next day as the flavors have time to develop.

Nutrition

Calories: 330kcal | Carbohydrates: 38g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 336mg | Potassium: 126mg | Fiber: 1g | Sugar: 27g | Vitamin A: 324IU | Vitamin C: 0.03mg | Calcium: 64mg | Iron: 1mg