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red velvet
Wandile

Red Velvet Loaf

A soft, moist red velvet loaf with a tender, velvety crumb and a subtle cocoa flavour. It isn't overly sweet, so it pairs well with cream cheese frosting or a simple glaze. The same batter also works for a red velvet cake.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 14 Slices
Course: Breakfast
Cuisine: South African
Ingredients Equipment Method

Ingredients
  

  • 2 cups Cake flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ⅛ cup Cocoa powder
  • ½ tsp Salt
  • 2 large Eggs room temperature
  • ¾ cup Brown sugar
  • 1 cup Vegetable Oil
  • 1½ cups Amasi or buttermilk room temperature
  • 1 tbsp Vinegar
  • 2 tbsp Barco red velvet colouring
  • 1 cup Hot coffee

Equipment

  • Loaf tin (greased and lined with baking paper)
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • Sieve
  • Measuring cups and spoons, or a kitchen scale
  • Skewer or toothpick
  • Wire cooling rack

Method
 

  1. Prepare: Preheat your oven to 160°C. Grease the loaf tin and line it with baking paper.
  2. Mix the dry ingredients: Sift the cake flour, baking soda, baking powder, cocoa powder and salt into a medium bowl. Whisk to combine.
  3. Mix the wet ingredients: In a large bowl, whisk the eggs and brown sugar until combined. Add the oil, amasi (or buttermilk), vinegar and red velvet colouring. Whisk until smooth and evenly coloured.
  4. Combine: Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix.
  5. Add the coffee: Pour in the hot coffee and stir gently until the batter is smooth. The batter will be quite thin.
  6. Bake: Pour the batter into the tin and bake for about 50 to 60 minutes. Check with a skewer in the centre. It should come out clean or with a few moist crumbs.
  7. Cool: Leave the loaf in the tin for 10 minutes, then move it to a wire rack to cool completely before slicing.
    8. Baking as a cake: Red velvet is sensitive to heat. Bake at a low temperature between 140°C and 160°C for longer, rather than using high heat.
    Oven tip: If your oven only has a bottom element, the top may be slow to set. Check doneness with a skewer, and use the grill briefly near the end if needed, watching closely.
    Cocoa: Use a strong, dark cocoa powder. You only need a little, but it is essential to the flavour and texture.
    Storage: Keep covered at room temperature for 2 to 3 days.