Copycat Starbucks Red Velvet Loaf Recipe

Copycat Starbucks Red Velvet Loaf Recipe

With it's velvety texture, cocoa-kissed flavor and beautiful red color, this loaf is great for brunch, dessert, or gifting. This easy recipe is a great alternative to a traditional red velvet cake.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1

Cooling time 2

Total Time 3 15

Servings servings

Calories 360kcal

Author Deb Clark

Ingredients

15.25 ounce box red velvet cake mix
3 large eggs
½ cup vegetable oil
1 cup sour cream
¼ cup milk
1 teaspoon vanilla extract
For the Cream Cheese Swirl:
8 oz cream cheese softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
Optional: dust the top with powdered sugar or drizzle your loaf with melted white chocolate

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large bowl, combine the red velvet cake mix, eggs, vegetable oil, sour cream, milk, and vanilla extract. Mix until smooth and well combined.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Pour about half of the red velvet batter into the prepared loaf pan. Dollop half of the cream cheese mixture on top. Repeat with the remaining batter and cream cheese mixture, swirling to create a marbled effect.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too much, tent with foil during the last 15 minutes of baking.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Sprinkle with powdered sugar or drizzle with melted white chocolate for extra indulgence. Slice and enjoy your homemade Starbucks-inspired treat!

Notes

To store leftovers

Refrigerate - Store leftover cake in an airtight container at room temperature for 2-3 days, you can also store it in the fridge for up to five days.

Freezer - Slices of this red velvet loaf cake freeze well! Wrap each piece individually in plastic wrap, then place them in a freezer bag. They will keep frozen for up to two months, but I know they won't last that long because they're too delicious.

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