Red velvet cake isn’t just chocolate cake wearing red lipstick. It’s subtly cocoa-flavored, yes—but also tangy, thanks to a little vinegar or buttermilk, with a soft, velvety crumb (hence the name!). It’s known for its rich hue and its love affair with cream cheese frosting, though this loaf version goes lighter with a simple glaze.

What is the difference between red velvet cake and chocolate cake?

Here’s the scoop: chocolate cake leans deep and rich, while red velvet plays it coy with a hint of cocoa and a lift from vinegar or buttermilk. That’s what gives red velvet its signature flavor—delicate, tangy, slightly sweet—and a crumb that’s fluffier than its chocolate cousin.

Is red velvet cake really just chocolate cake?

Nope! While red velvet does contain cocoa powder, it’s not just dyed chocolate cake. The acidic ingredients change the chemistry, giving red velvet its unique taste and texture. It’s a flavor all its own—lightly chocolatey, beautifully moist, and not too sweet.

How to Store Red Velvet Loaf Cake

If you’re skipping the glaze, you can store these mini loaves at room temp (wrapped tightly) for up to 3 days. If they’re glazed, pop them in the fridge so the icing doesn’t get sticky—just let them come to room temp before serving. These loaves also freeze beautifully (unglazed) for up to 4 months.

Chocolate Chip Red Velvet Mini Loaves

Name: Chocolate Chip Red Velvet Mini Loaves
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk; 1/2 cup sugar; 1/3 cup vegetable oil; 1 egg; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 1 tablespoon red food coloring; 1/2 cup mini chocolate chips

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Author: Ely Rechard
Total Time: 32 minutes
Yield: 6 mini loaves 1x

Description

Festive, moist, and chocolatey, these red velvet mini loaves make perfect gifts or cozy treats. Easy to make and rich in flavor, they bring joy to any occasion.

Ingredients

Scale

1 1/2 cups all-purpose flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/2 cup sugar

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 tablespoon red food coloring

1/2 cup mini chocolate chips

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Instructions

1. Preheat oven to 350°F and grease mini loaf pans.

2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, combine buttermilk, sugar, oil, egg, vanilla, vinegar, and red food coloring.

4. Gradually mix wet ingredients into dry until just combined.

5. Fold in chocolate chips.

6. Divide batter into mini loaf pans.

7. Bake for 20–22 minutes or until a toothpick comes out clean.

8. Let cool completely before glazing.

Notes

These loaves freeze well unglazed for up to 4 months.

Glaze only after thawing for best texture.

Store wrapped at room temp for 3 days, or refrigerated if glazed.

They make great holiday gifts with festive sprinkles!

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 loaf
Calories: 250
Sugar: 18g
Sodium: 180mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg