Red Velvet Loaf Cake with Cream Cheese Frosting - A Southern Favorite

Ingredients:
175g unsalted butter, softened
150g caster sugar
2 large eggs
1 tsp vanilla extract
150g self-raising flour
25g cocoa powder
1/4 tsp bicarbonate of soda
75ml buttermilk
1 tbsp red food colouring
1 tbsp white wine vinegar

Directions:
Preheat your oven to 180°C/160°C Fan and line a 2lb loaf tin with parchment paper.
In a large mixing bowl, beat together the butter and caster sugar until light and fluffy.
Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract.
Sift in the flour, cocoa powder, and bicarbonate of soda, and fold in gently until combined.
Mix together the buttermilk, red food colouring, and white wine vinegar in a separate bowl.
Gradually add the wet ingredients to the cake batter, folding gently until smooth.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: