Red Velvet Loaf

This copycat Starbucks red velvet loaf is a tender vanilla cake with a red velvet cake swirl. Topped with a cream cheese glaze; perfect for dessert or with your morning espresso.

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We love cake in the two sugar bugs household. Especially one that is easy, but looks impressive! And with this copycat recipe, you don't have to wonder if Starbucks is bringing back the seasonal red velvet loaf.

This red velvet cake recipe is made without buttermilk and without vinegar. The easy cake is quick and simple to prepare. You will make one vanilla cake batter that gets divided and is the base of the red velvet portion. Then bake it up in a loaf pan and top it with a simple cream cheese frosting.

My taste testers went crazy for the texture and flavor on this cake and I know you are going to love it too.

💗 why you will love this starbucks copycat recipe

• Easy ~ one cake batter gets divided into a vanilla cake and a red velvet cake that you swirl together and bake in a loaf pan.
• Soft and moist ~ the crumb on this cake stays tender and moist for days.
• Perfect for any occasion ~ whether for dessert, brunch or breakfast; this red velvet loaf cake is sure to please. It would be perfect made for Christmas or Valentine's Day or just because.
• Value ~ making your own red velvet loaf is a lot more economical than buying a slice from Starbucks!

📝 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ I prefer to use unsalted butter so I can control the salt content. If you only have salted butter, just omit the kosher salt.
• Sugar ~ adds structure and sweetness.
• Vanilla ~ the base of this red velvet loaf is a vanilla pound cake. For the best tasting cake use pure vanilla extract.
• Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
• Oil ~ you can use vegetable or canola oil. The oil adds moisture to the cake recipe.
• Eggs ~ use 3 large eggs. Having the eggs at room temperature will yield the best results.
• Sour cream ~ making loaf cakes with sour cream brings extra moisture, which results in a tender and soft cake. For the best Starbucks red velvet loaf, use full fat sour cream and bring it to room temperature. 
• Baking soda ~ adds some lift to the loaf cake.
• All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
• Cocoa powder ~ use an unsweetened natural cocoa powder. Scharffen Berger cocoa powder is my favorite, but Hershey's and Trader Joe's also make decent cocoa powders.
• Red food coloring ~ I used Chefmaster super red gel. You don't need nearly as much food coloring with a concentrated gel. The food coloring can be left out, but you'll have a chocolate color swirl versus red.
• Cream cheese, butter and confectioners' sugar are needed for the cream cheese frosting.

👩🏻‍🍳 how to make

Start by preheating the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.

Then in a stand mixer with the paddle attachment or with a handheld mixer, cream the butter and kosher salt for 30-60 seconds. Now add the granulated sugar and vanilla and cream on medium-high. The mixture should become smooth, but will not be super fluffy.

With the mixer on low, slowly drizzle in the oil until light and fluffy. Add the eggs one at a time, mixing on medium until incorporated, about 15 seconds per egg. Stop and scrape the bowl before adding the third egg.

Once the final egg has incorporated, add the sour cream and mix until fully combined. Add the flour on low in two additions with the baking soda going in with the first addition. Mix on low until just a few streaks of flour remain. Then use a spatula to finish mixing.

Remove about 1 cup of vanilla batter to a bowl. Then add the unsweetened cocoa powder and red food coloring and mix until combined. Add more food coloring, if desired.

how to create the red velvet swirl

Spread a thin layer of vanilla batter over the bottom of the prepared loaf pan. Then add alternating scoops of vanilla cake batter and red velvet batter until all the batter is in the pan.

Use a knife or off-set spatula to swirl the batters together and jiggle the pan to lightly smooth out the batter. Then bake until a cake tester comes out with just a few moist crumbs.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to know when a loaf cake is done baking

I tend to be impatient and often pull a loaf cake a few minutes before it is fully baked, which can cause the center to sink. In my opinion, a slightly under baked cake is always better than one that is over baked.

You can tell if a cake is fully baked with a few different methods ~

• The top and sides of the cake should be lightly golden.
• The edges of the cake should just slightly be pulling away from the sides of the pan.
• A toothpick should come out clean or with just a few moist crumbs attached.
• The top of the cake should spring back when lightly pressed on.
• You can check the internal temperature with an instant read thermometer; most cakes will be fully baked at 210°F.

how to make the cream cheese frosting glaze

Start by combining the cream cheese and butter in a medium bowl with a spoon.

Once well combined, stir in the confectioners' sugar. The mixture will be thick and takes a little stirring to bring it all together.

Then lightly warm the mixture over a small pot of simmering water {or in the microwave} until it reaches a consistency where you can drizzle it. Drizzle the glaze over the top of the cooled cake and allow to set.

🍰 tips for the best marble loaf recipe

• Line your loaf pan with parchment paper to make removing from the pan easy.
• Room temperature ingredients blend together better. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs and sour cream ahead too.
• Once the Starbucks red velvet loaf has baked for 40 minutes, check to see how the top is browning. If desired, lightly tent a piece of foil over the top of the cake to keep it from over browning.
• Loaf cakes take a long time to bake. This cake usually takes between 50 - 60 minutes in my oven. BUT remember, your oven is different from mine and baking times will vary. The cake is done when a toothpick comes out clean or with just a few moist crumbs attached.
• Allow the cake to cool in the loaf pan for 15 minutes, then use the parchment paper to remove the cake from the pan. Set the cake on a wire cooling rack to cool completely.
• The red velvet loaf should be cool before adding the cream cheese glaze.

frosting variations

If you prefer a frosting without cream cheese frosting, here are some other ideas.

Leave the cake unfrosted ~ this loaf cake already has lots of flavor from the vanilla and red velvet so if frosting isn't your thing, just leave it off.

Chocolate ganache ~ use the chocolate ganache from this raspberry opera cake.

White chocolate glaze ~ use the glaze from this raspberry and white chocolate loaf cake.

💬 frequently asked questions

how to store

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. The Starbucks copycat cake tastes best at room temperature.

The red velvet loaf also freezes well, with or without the glaze. If you know you are freezing the cake, I would wait to glaze it until you defrost it.

Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

Remember to snap a picture and tag me on Instagram if you make this Starbucks Red Velvet Loaf. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more simple desserts to enjoy

• Red Velvet Brownies
• Raspberry Almond Cake
• Red Velvet Sugar Cookies
• Graham Cracker Cake
• Blackberry Coffee Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Red Velvet Loaf

recipe created and tested by:

Tasia Harper

This copycat Starbucks red velvet loaf is a tender vanilla cake with a red velvet cake swirl. Topped with a cream cheese glaze; perfect for dessert or with your morning espresso.

5 from 2 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 8 -10 slices

Calories 465 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

red velvet loaf cake

• ▢ ½ cup unsalted butter room temperature (113g)
• ▢ ¼ teaspoon kosher salt
• ▢ 1 ½ cups granulated sugar 300g
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 tablespoons canola oil* 28g
• ▢ 3 large eggs room temperature
• ▢ ½ cup sour cream room temperature (120g)
• ▢ 1 ½ cups all-purpose flour 188g
• ▢ ¼ teaspoon baking soda
• ▢ 2 tablespoons unsweetened cocoa powder 10-12g**
• ▢ 8-12 drops red gel food coloring or up to 1 tablespoon liquid food coloring

cream cheese glaze

• ▢ 3 ounces cream cheese 84g
• ▢ 3 tablespoons unsalted butter room temperature (42g)
• ▢ 1 ½ cups confectioners' sugar 120g

Instructions

 

• Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.
• In a stand mixer with the paddle attachment or with a handheld mixer, cream the butter (½ cup/113g) and kosher salt (¼ teaspoon) for 30-60 seconds. Then add the granulated sugar (1 ½ cups/300g) and vanilla (2 teaspoons) and cream together on medium-high (speed 6 on KitchenAid mixer) for 5 minutes. The mixture should become smooth, but will not be super fluffy.
• With the mixer on low (stir or speed 2), slowly drizzle in the oil until light and fluffy, about 1 minute. Then scrape up and down the bowl.
• Add the eggs (3 large) one at a time, mixing on medium (speed 4) until incorporated, about 15 seconds per egg. Stop and scrape the bowl before adding the third egg.
• Once the final egg has incorporated, add the sour cream (½ cup/120g) and mix until fully combined, about 30 seconds. Scrape the bowl.
• Add the flour (1 ½ cups/188g)on low in two additions with the baking soda (¼ teaspoon) going in with the first addition. Mix on low until just a few streaks of flour remain. Then use a spatula to finish mixing.
• Remove about 1 cup (approximately 235g) of batter to a bowl. Add the unsweetened cocoa powder (2 tablespoons/10-12g) and red food coloring (10-12 drops of gel or up to one tablespoon liquid coloring) and mix until combined. Add more food coloring, if desired.
• Spread a thin layer of vanilla batter over the bottom of the prepared loaf pan. Then add alternating scoops of vanilla cake batter and red velvet batter until all the batter is in the pan. Use a knife or off-set spatula to swirl the batters together and jiggle the pan to lightly smooth out the batter.
• Place in the preheated oven and bake for 50-60 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then use the parchment paper to remove the cake to a wire rack to cool completely.

for the cream cheese glaze

• Combine the cream cheese (3 ounces/84g) and butter (3 tablespoons/42g) in a medium bowl with a spoon. Once well combined, stir in the confectioners' sugar (1 ½ cups/180g). The mixture will be thick and takes a little stirring to bring it all together. Then lightly warm the mixture over a small pot of simmering water (or in the microwave) until it reaches a consistency where you can drizzle it.
• Drizzle the glaze over the top of the cooled cake and allow to set.

Notes

*Canola oil can be substituted with vegetable oil.

**Different brands of cocoa powder have different weights, typically 5g or 6g per tablespoon.

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. The cake tastes best at room temperature.

The cake can also be frozen for up to two months. Allow to defrost and come to room temperature before serving. If you know you are going to freeze the cake, wait to put the cream cheese frosting on until after it defrosts.

Nutrition

Serving: 1 sliceCalories: 465kcalCarbohydrates: 63gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 9gCholesterol: 105mgSodium: 117mgFiber: 1gSugar: 47g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

DID YOU MAKE THIS RECIPE?Leave a comment and rating below! I love hearing from you!