Red Velvet Loaf Cake

Serves 6
Preparation: 10 min
Cooking: 40 min

CAKE
625 ml (2½ c) flour
500 ml (2 c) sugar
30 ml (2 T) cocoa
5 ml (1 t) bicarbonate of soda
2 eggs
250 ml (1 c) oil
250 ml (1 c) buttermilk
15 ml (1 T) vinegar
5 ml (1 t) vanilla
few drops red food colouring

FROSTING
60 g cream cheese, softened
30 g butter, softened
2,5 ml (½ t) vanilla essence
180 ml (¾ c) icing sugar
Preheat the oven to 180 ˚C and grease a medium loaf tin.
1 Whisk together all the wet ingredients in a large bowl until combined. Set aside.

2 In a large mixing bowl, whisk together all the dry ingredients until combined.

3 Mix together the wet ingredients and dry ingredients until completely combined. Spoon the batter into the loaf tin and bake for 40 minutes or until a toothpick inserted comes out clean. Allow to cool for a few minutes then remove to a wire rack to finish cooling.

4 Frosting Place cream cheese, butter and vanilla in a bowl. Beat until pale. Gradually add the icing sugar to the mixture, beating until combined. Spoon over the cake.