Red Velvet Loaf

To store leftover red velvet loaf cake, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days. For longer storage, you can freeze the loaf by wrapping it well and placing it in an airtight container for up to 3 months. Just make sure to let it thaw in the fridge before serving.

Yes, you can make a gluten-free red velvet loaf cake by substituting the cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately to help with the texture. The rest of the ingredients can remain the same for a delicious gluten-free treat.

If you don't have buttermilk on hand, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will give you a similar tangy flavor and acidity needed for the red velvet loaf.

Red velvet loaf cake pairs wonderfully with a cup of coffee or tea. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. Fresh berries, like raspberries or strawberries, can add a nice tart contrast to the sweetness of the cake.

To ensure your red velvet loaf cake is moist, be careful not to overmix the batter once you add the dry ingredients. Also, using room temperature ingredients, especially eggs and buttermilk, helps create a smoother batter. Lastly, make sure to bake it just until a toothpick comes out clean, as overbaking can dry it out.