Red Velvet Swirl Loaf Cake with Cream Cheese Icing

overhead image of slice of red velvet swirl cake on parchment paper with loaf cake above and two more slices of cake below with red cake crumbs scattered around.

Red Velvet Swirl Loaf Cake with Cream Cheese Icing

Enjoy the deliciousness of our Red Velvet Swirl Loaf Cake – a perfect blend of sweet vanilla and rich red velvet flavors, topped with tangy cream cheese icing! Perfect for holiday gatherings and special occasions.

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: slices

Calories: 328kcal

Ingredients

Cake

2¼ cups all purpose flour
2¼ teaspoons baking powder
¾ teaspoon baking soda
⅔ cup salted butter room temperature
1¼ cups granulated sugar
2 large eggs room temperature
1¼ teaspoons vanilla extract
1 Tablespoon distilled vinegar
1½ cups buttermilk room temperature
⅓ teaspoon deep red food coloring
2 Tablespoons natural process cocoa powder sifted
1 teaspoon distilled vinegar

Cream Cheese Icing

¼ cup cream cheese room temperature
½ cup powdered sugar sifted
Pinch salt
2 Tablespoons whole milk
¼ teaspoon vanilla extract

Instructions

Cake

Heat oven to 325℉/165℃.
Spray a 9 inch loaf pan with baking spray. Set aside.
In a medium bowl, whisk flour, baking powder, and baking soda together. Set aside.
In the bowl of a stand mixer fitted with the flat beater, beat butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs and vanilla, beating well after each addition.
Continue beating until light and fluffy, about 2-3 minutes.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in vinegar.
Spoon half of the batter into a clean bowl.
Add cocoa powder to the half of the cake batter still inside the mixer.
Mix until combined.
Mix in red food dye and vinegar.
Use a 3 Tablespoon scoop to drop batter in a alternating checkerboard pattern in prepared pan.
Use a flat-bladed knife to swirl batters.
Bake for 70 minutes, or until cake tests done.
Cool in pan for 10-15 minutes.
Turn out and finish cooling on wire rack.

Icing

In a small bowl with an electric mixer, beat cream cheese until smooth, about 1-2 minutes.
Add powdered sugar and salt.
Beat until combined.
Add milk and vanilla.
Beat until smooth.
Pour over cooled cake.

Notes

How To Store:

Once this cake is baked and cooled, it can be kept in a covered cake plate for 3-5 days at room temperature or in the fridge for up to a week. You can also freeze this loaf as a whole or in individual slices. Just be sure to wrap the slices in plastic wrap and place them in a freezer safe container or zip top bag!

Our Best Tips For Success:

Check the expiration date on your baking powder and baking soda.
Remember to preheat your oven!
If you want to substitute unsalted butter, add ½ teaspoon salt.
Be careful not to over-mix your cake batter.
Room temperature is about 70℉/21℃.
Use an oven thermometer to ensure accurate cooking temperatures.
If you’re unsure if the cake is baked, use a cake tester or an instant read thermometer to check! A cake tester should come out clean with no crumbs once the cake is completely baked. If you use a thermometer, a completely baked cake should read about 210°F/99℃.
Be sure to let this cake cool completely before icing.

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