Directions to follow
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in eggs and mix in the red food coloring until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk until everything is just combined.
- Pour the batter into a greased loaf pan, smoothing the top with a spatula.
- Bake in a preheated oven at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool completely in the pan before slicing.
Best ways to enjoy it
This Red Velvet Loaf is deliciously versatile! Serve it with a spread of cream cheese frosting for that classic red velvet experience, or enjoy it plain for a more understated delight. Pair it with a cup of coffee for morning or afternoon tea, or dress it up with whipped cream and berries for dessert.
Storage and reheating tips
To keep your Red Velvet Loaf fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, wrapping the loaf tightly in plastic wrap and placing it in the freezer will allow it to last for up to three months. Just remember to let it thaw in the refrigerator before serving.
Helpful cooking tips
One secret to achieving a moist loaf is ensuring everything is at room temperature before you start mixing. This allows for better incorporation and fewer lumps. Don’t skip the resting time once you’ve baked the loaf; letting it cool completely helps maintain its texture when cut.
Creative twists
Feel adventurous? Consider adding a layer of cream cheese filling to the center of your loaf for an exciting surprise. You can also experiment with adding mint or orange zest for a refreshing hint of flavor. For a dietary twist, try using a gluten-free flour blend or natural sweeteners to customize your loaf to fit different preferences.
Common questions
What’s the prep time for the Red Velvet Loaf?
Preparation takes about 15 minutes, with a baking time of 45-50 minutes.
Can I use regular milk instead of buttermilk?
Yes! You can create a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of regular milk and letting it sit for a few minutes.
How do I store leftovers safely?
Keep the loaf covered at room temperature for short-term storage, or wrap it tightly and freeze for longer storage. It’s best to do so once the loaf has completely cooled.
