This rich, moist red velvet pound cake will make even chocolate purists into die-hard fans!
Holiday Red Velvet Loaf
I’ll be honest, I’ve never been super impressed with red velvet cake. I mean, it’s essentially a chocolate cake colored red – so what’s the big deal?
MY LATEST VIDEOSWell, this red velvet pound cake takes things to a new level and I. Am. A. Believer.
You will be too when you see how easy it is to make…and of course when you taste it!
Red Velvet Loaf Shopping List
This is a quick list of clickable affiliate links (whenever possible) to help you find the products used to make this recipe. Full printable recipe with exact ingredient amounts is available at the bottom of the post, as well as a helpful recipe video tutorial. (Disclosure policy here)
- Red velvet box cake mix
- Eggs
- Canola oil
- Bananas
- Unsalted sweet cream butter
- Cream cheese
- Powdered sugar
- Heavy whipping cream
- Vanilla
- Plastic piping bag with a star tip
- Chocolate shavings (use this handy chocolate shaver to make your own)
- Candy canes
- 9″ x 5″ loaf pan
The “Secret Ingredient” in our Red Velvet Pound Cake
What is the secret ingredient in this red velvet loaf that makes it extra moist and delicious? What is it that makes me a believer in red velvet again??
Bananas!
Yes, believe it or not, this red velvet loaf incorporates bananas! Just think how soft and rich banana bread is, and then you’ll see how it can work for this red velvet loaf too!
A pound cake traditionally has a pound of each of the following four ingredients: flour, sugar, eggs, and butter. We used a box cake shortcut for our red velvet pound cake to make it a super easy recipe. The “secret” ingredient brings the density and moistness that you expect from a pound cake, so that’s why I went ahead and decided to call it pound cake.
Whether you call it Red Velvet POUND CAKE, Red Velvet Loaf, or Red Velvet Bread…it’s definitely a must-try!
Baking Tips
- Exact baking time may vary with your oven – cake is done when a toothpick inserted in the middle comes out clean.
- When cake is done baking, remove from oven and place loaf pan on a wire cooling rack to come down to room temperature.
Frosting Ideas
Want a super simple white chocolate glaze ready in minutes? It doesn’t get any easier than our 2-ingredient “magic” white chocolate coconut oil frosting (click here for the recipe).
If you prefer traditional thick cream cheese icing, keep scrolling for the printable recipe card at the bottom of the post, where I’ve included directions to make this option.
Whichever icing you choose, top your red velvet loaf generously with chocolate shavings. For the holiday season we add crushed peppermints for extra sparkle!
When ready to frost and decorate, remove red velvet loaf from pan and place on cutting board or serving dish.
If using cream cheese icing, scoop into a plastic frosting bag for easy application. If using our white chocolate glaze, simply pour the warm glaze slowly over the cake so that it hardens as you pour.
Sprinkle with chocolate shavings and candy canes before glaze completely sets. Allow frosting to set completely before cutting.
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This rich, moist red velvet loaf that will make even chocolate purists into die-hard fans!
- 1 box red velvet cake mix
- 3 eggs
- 1/3 cup canola oil
- 1 1/2 cups bananas mashed
- 1 cup unsalted sweet cream butter softened
- 4 ounces cream cheese softened
- 3 cups powder sugar
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla
- 1 cup chocolate shavings
- 1/2 cup crushed candy canes
- Preheat oven to 350°F. Prepare a loaf pan by greasing the bottom and sides with butter or non-stick cooking spray.
- In a standing mixer, combine the dry cake mix, oil, eggs, and mashed bananas.
- Pour batter into the loaf pan and bake for 40 minutes at 350°F. (Note: Exact baking time may vary with your oven - cake is done when a toothpick inserted in the middle comes out clean.)
- When cake is done baking, remove from oven and place loaf pan on a wire cooling rack to come down to room temperature.
- Using a standing mixer, combine softened butter and cream cheese, powdered sugar, whipping cream, and vanilla. Mix on medium speed until we-llcombined and stiff peaks form.
- When ready to frost and decorate, remove red velvet loaf from pan and place on cutting board or serving dish.
- If using cream cheese icing, scoop into a plastic frosting bag for easy application. If using our white chocolate glaze, simply pour the warm glaze slowly over the cake so that it hardens as you pour.
- Sprinkle with chocolate shavings and candy canes before glaze completely sets. Allow frosting to set completely before cutting.
- Let frosting harden for about 10 minutes before enjoying.
Recipe Video
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our favorite baked holiday goodies:
The BEST Sticky Toffee Pudding Cake (Gluten Free)
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Last updated on December 12th, 2018 at 02:43 pm
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