Baking Red Velvet Mini Loaves

We are now on week twelve of my baking loaf challenge and this week I decided it was about time to shake it up a bit. For quite a while, I have had my eye on a very decent mini loaf tin. I don’t know about you, but I have found it is easy to spot a good quality tin by the heavy weight of one. I thought this could be an adorable new addition to my blog. 

My decision for this week was to create red velvet mini loaves with buttercream icing. I thought the best way to create these mini loaves might be to use a similar cupcake recipe. So I used my trusty hummingbird book, as I know their red velvet cupcakes are notorious.

 These little loaves looked so cute and they are a great alternative to cupcakes. They also work brilliantly for parties as they can be easily handed out or picked up, especially great for christmas. The possibilities for the mini loaf tin are indeed endless. But this was a great recipe to begin with. 

 My advice would be to use a very good quality red food colouring. I made the mistake of using a cheaper colouring and they did not turn as red as I had hoped, even though I added the correct amount. Red velvet cakes are very indulgent and chocolatey. Perfect for any occasion that requires cake! 

 Decorate as you wish, but I found these neat buttercream twirls to be just the right amount and if desired top with a few red sprinkles.  


  • 60 g unsalted butter at room temperature
  •  150 g caster sugar 
  • 1 egg 
  • 20 g cocoa powder 
  • 40 ml red food colouring
  •  ½ tsp vanilla extract 
  • 120 ml buttermilk 
  • 150 g plain flour 
  • ½ tsp bicarbonate of soda
  •  1½ tsp white vinegar 
  • 1 x 12 mini loaf tin, grease with butter 
  • 300 g icing sugar, sifted 
  • 20 g unsalted butter, at room temperature 
  • 125 g cream cheese, cold


 Preheat the oven to 170°C/325°F/gas mark 3. 

Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. 

In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow speed and slowly pour in half the buttermilk. 

Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes. 

Spoon the mixture into the greased mini loaf tin until two-thirds full in each segment and bake in the preheated oven for 30 to 35 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. 

Meanwhile, make the frosting by beating the icing sugar the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

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