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Bakery-style Red Velvet Loaf made simple at home. Rich, fluffy, and topped with creamy frosting!

Close-up of a slice of red velvet loaf with cream cheese frosting on a white plate, with the remaining loaf in the background.

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⭐ Why You’ll Love This Recipe

  • Starts with red velvet cake mix, so it is quick and beginner-friendly
  • Bakes up soft and moist with a tender crumb
  • Feels like a bakery-style red velvet loaf cake without the extra work
  • Perfect balance of chocolate flavor and tangy cream cheese frosting
  • Easy to slice, serve, gift, or bring to gatherings
  • Works for holidays, potlucks, or anytime you want a simple red velvet dessert

🛒 Ingredients & Substitutions

  • red velvet cake mix – no substitution recommended
  • chocolate pudding mix – use vanilla pudding for a milder flavor
  • eggs – substitute with egg replacer if needed
  • water – no substitution recommended
  • sour cream – substitute with plain Greek yogurt
  • olive oil or vegetable oil – use melted butter for a richer flavor
  • cream cheese – no substitution recommended
  • powdered sugar – no substitution recommended
  • heavy cream – substitute with whole milk for a thinner frosting

✨ Variations

  • Stir in ½ cup chocolate chips for extra richness
  • Add ½ cup white chocolate chips for a sweet contrast
  • Swap the cream cheese frosting for vanilla, almond, maple, or chocolate frosting
  • Drizzle with melted chocolate for a decorative finish
  • Bake as muffins instead of a loaf for individual portions
  • Add chopped pecans or walnuts for texture
Glass mixing bowl with red velvet cake mix and chocolate pudding mix on a white countertop with eggs, oil, sour cream, and water nearby.
Glass mixing bowl filled with bright red velvet batter being stirred with a spatula.
Red velvet batter spread evenly inside a greased 8 x 4-inch loaf pan.
Cream cheese, powdered sugar, and heavy cream arranged in small bowls next to a baked red velvet loaf on a cutting board.
Offset spatula spreading cream cheese frosting over the top of a baked red velvet loaf on a wooden cutting board.
Red velvet loaf topped with thick cream cheese frosting and red cake crumbs on a wooden cutting board.

🔥 Tips

  • Do not overmix the batter once everything is combined. Mix just until smooth
  • Use room temperature cream cheese for the smoothest frosting
  • Let the loaf cool completely before frosting to keep the topping thick and set
  • Line the pans with parchment if you want easy removal
  • Check for doneness at 35 minutes. Ovens can vary, so a toothpick test is best

❓ FAQs

Is this the same as red velvet bread?

Yes. The texture is soft and cake-like, so some people call it red velvet bread even though it is technically a cake-style loaf.

Can I make this into one larger loaf instead of two?

Yes, you can bake it in a 9 x 5-inch pan. The bake time may increase slightly, so check around 40 minutes and continue baking until done.

Can I make this ahead of time?

Absolutely. Bake the loaf a day in advance and frost it the next day for the freshest presentation.

Why add pudding mix?

The pudding mix adds moisture and richness, giving the loaf a softer crumb and helping it stay fresh longer.

🍽️ Other Recipes You May Enjoy

Square image of sliced red velvet loaf with cream cheese frosting on a plate, showing the red interior and white frosting.
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Servings: 12 servings

Red Velvet Loaf

By Jamie Sherman
Make this Red Velvet Loaf with cake mix and pudding for a rich, bakery-style treat finished with cream cheese frosting.
Prep: 10 minutes
Cook: 35 minutes
Additional Time: 1 hour
Total: 1 hour 45 minutes
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Equipment

Ingredients 

Loaf

  • 1 box red velvet cake mix, (15.25 oz)
  • 1 box instant chocolate pudding mix, (3.4 oz)
  • 3 large eggs
  • 1 cup water
  • ⅓ cup sour cream
  • ⅓ cup vegetable oil, or other neutral oil

Frosting

  • 4 oz cream cheese, softened
  • ¾ cup powdered sugar
  • 6 tablespoons heavy cream

Instructions 

Loaf

  • Preheat oven to 350°F.
  • Butter two 8 x 4-inch loaf pans and set aside.
  • In a large bowl, combine the red velvet cake mix and chocolate pudding mix.
    1 box red velvet cake mix, 1 box instant chocolate pudding mix
  • Add eggs, water, sour cream, and oil. Mix until fully combined and smooth.
    3 large eggs, 1 cup water, ⅓ cup sour cream, ⅓ cup vegetable oil
  • Divide the batter evenly between the prepared pans.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pans for 4-5 minutes, then transfer to a cooling rack. Cool completely before frosting.

Frosting

  • In a medium bowl, beat cream cheese with a hand mixer until fluffy.
    4 oz cream cheese
  • Add half of the powdered sugar and half of the heavy cream. Beat until smooth.
    ¾ cup powdered sugar
  • Add remaining powdered sugar and cream. Beat until light and spreadable.
  • Spread evenly over the cooled loaves. Slice and serve.

Notes

🥡 STORAGE

  • Store covered at room temperature for up to 2 days
  • Refrigerate in an airtight container for up to 5 days

♨️ REHEATING

  • Microwave individual slices for 10-15 seconds
  • Warm in a 300°F oven for 5-8 minutes

❄️ FREEZING

  • Freeze unfrosted loaves wrapped tightly for up to 3 months
  • Thaw overnight in the refrigerator before frosting

💡 TIPS FOR BEST RESULTS

  • Cool completely before frosting to prevent melting
  • Do not overmix the batter
  • Use room temperature ingredients for smooth frosting

🍳 ALTERNATE COOKING METHODS

  • Bake in a 9 x 5-inch pan for 40-45 minutes
  • Bake as muffins at 350°F for 18-22 minutes

♻️ LEFTOVERS

  • Crumble into yogurt or ice cream
  • Cube and layer into a trifle

📝 NOTES

  • Try vanilla, almond, maple, or chocolate frosting variations
  • For a thicker frosting, reduce the heavy cream slightly
  • For a thinner glaze-style topping, add an extra tablespoon of heavy cream
  • The color will deepen slightly as it bakes
  • This loaf pairs beautifully with coffee, milk, or vanilla ice cream

Nutrition

Serving: 1slice, Calories: 356kcal, Carbohydrates: 42g, Protein: 5g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 0.05g, Cholesterol: 68mg, Sodium: 464mg, Potassium: 183mg, Fiber: 1g, Sugar: 27g, Vitamin A: 346IU, Vitamin C: 0.1mg, Calcium: 83mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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