Red Velvet Loaf Cake!

This cake can last for 3 days in the fridge!:) The cooking time includes the decoration time for it (1 hour) =)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 170C/150CFan and line a 2lb loaf tin with parchment paper!

Step 2

Beat together the unsalted butter and caster sugar in a bowl until smooth and fluffy!

Step 3

Add in the eggs, cocoa powder, red food colouring and vanilla extract and beat again until combined.

Step 4

Add in the buttermilk and plain flour, and beat again. Try not to over beat the mixture.

Step 5

Finally – beat in the baking powder, bicarbonate of soda and white wine vinegar.

Step 6

Spoon the mixture into the loaf tin, and smooth over.

Step 7

Bake for 50-55 minutes or until the middle of the cake comes out clean when poked with a skewer! Once the cake is baked, leave to cool in the tin for at least 10 minutes, and then on a wire rack.

Step 8

Make sure your unsalted butter is at room temperature, and make sure to use block butter and not a spread.

Step 9

Beat your unsalted butter and icing sugar together until light and fluffy - like you would a normal buttercream. I beat them together for about 5 minutes.

Step 10

Add in your full-fat cream cheese (That has been drained if needed), and beat for about a minute.

Step 11

Scrape the bowl well, and add in the vanilla. Beat again for another minute.

Step 12

Scrape the bowl again finally, and beat again if needed. It should be a thick and smooth frosting once finished!

Step 13

Level off the cake ever so slightly so you have some cake to use as crumbs. Crumble it up into crumbs!

Step 14

Using your piping bag and piping tip, pipe your cream cheese frosting onto the cake.

Step 15

Once piped on, sprinkle over the cake crumbs.