Preheat your oven to 170°C (150°C fan) and line a 2lb loaf tin with parchment paper.
In a bowl, beat the unsalted butter and caster sugar together until smooth and fluffy.
Add the eggs, cocoa powder, red food colouring, and vanilla extract, then beat again until everything is combined.
Pour in the buttermilk and plain flour, and beat gently until just combined. Avoid overmixing the mixture.
Finally, mix in the baking powder, bicarbonate of soda, and white wine vinegar.
Spoon the mixture into the loaf tin, smoothing it out evenly.
Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean.
Once baked, let the cake cool in the tin for at least 10 minutes, then transfer it to a wire rack to cool completely.
Cream Cheese Frosting Instructions:
Ensure the unsalted butter is at room temperature and use block butter, not a spread.
Beat the unsalted butter and icing sugar together until light and fluffy, just like a regular buttercream. This may take around 5 minutes of beating.
Add the full-fat cream cheese (drained if needed) and beat for about a minute until well combined.
Scrape the bowl well, then add the vanilla extract. Beat again for another minute until you have a thick and smooth frosting.
To Decorate:
Slightly level off the cake to have some cake crumbs. Crumble it up into fine crumbs.
Using a piping bag and piping tip, pipe the cream cheese frosting onto the cake.
Once piped, sprinkle the cake crumbs over the frosting for an extra delightful touch.
Enjoy the heavenly goodness of your Red Velvet Loaf, the perfect combination of rich flavors and creamy frosting! Share this delightful treat with loved ones and make every moment special with this scrumptious recipe!
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