Red velvet loaf cake

By Hope Malau
19 February 2016

Super-rich, moist and chocolaty – great for tea time!

Serves 6 Preparation: 10 min Cooking: 40 min

CAKE

  • 625 ml (2½ c) flour
  • 500 ml (2 c) sugar
  • 30 ml (2 T) cocoa
  • 5 ml (1 t) bicarbonate of soda
  • 2 eggs
  • 250 ml (1 c) oil
  • 250 ml (1 c) buttermilk
  • 15 ml (1 T) vinegar
  • 5 ml (1 t) vanilla
  • few drops red food colouring

FROSTING

  • 60 g cream cheese, softened
  • 30 g butter, softened
  • 2,5 ml (½ t) vanilla essence
  • 180 ml (¾ c) icing sugar

Preheat the oven to 180 °C and grease a medium loaf tin.

1 Whisk together all the wet ingredients in a large bowl until combined. Set aside.

2 In a large mixing bowl, whisk together all the dry ingredients until combined.

3 Mix together the wet ingredients and dry ingredients until completely combined. Spoon the batter into the loaf tin and bake for 40 minutes or until a toothpick inserted comes out clean. Allow to cool for a few minutes then remove to a wire rack to finish cooling.

4 Frosting Place cream cheese, butter and vanilla in a bowl. Beat until pale. Gradually add the icing sugar to the mixture, beating until combined. Spoon over the cake.

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