Make the Red Velvet Cake

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.

Make the Cream Cheese Frosting

Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth. Stir in the vanilla extract and beat until fully combined.

Frost and Serve

Frost the Cake: Once the loaf cake has cooled completely, spread the cream cheese frosting evenly over the top.

Serve: Slice and serve the Red Velvet Loaf Cake. Store any leftovers in an airtight container in the refrigerator.