Red Velvet Loaf Cake

Preheat oven to 350°F
Lightly grease a 1lb loaf pan (9x5-inches) with baking spray. Liner prepared baking pan with parchment paper, leaving overhang on the two longest sides. Set aside.
In a large bowl or stand mixer, combine vegetable oil with sugars. Mix in one egg at a time, followed by vanilla, salt, cocoa powder and red food coloring. Scrape your bowl as needed. Alternate additions of flour and milk. Lastly, in a small bowl, combine baking soda and vinegar. Immediately add to batter, mixing until just combined and no streaks remain.
Transfer batter into prepared baking pan. Use a small offset spatula to level off the top.
Bake at 350°F. for 60-65 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs. Bake time may vary from one oven to the next. Begin checking around 55 minutes and continue monitoring.
Cool in pan for 45-60 minutes. Using the parchment overhang, carefully pull up and outwards to remove the loaf from the pan. Transfer the loaf to a wire rack to cool completely. The loaf (with parchment paper) may be placed in a gallon size bag to continue cooling after roughly the 2 hour mark out of the oven.
When ready to frost, prepare your cream cheese frosting. In a medium bowl or stand mixer, beat cream cheese until smooth. Mix in butter and vanilla. Add spoonfuls of powdered sugar at a time, followed by milk.
Frost loaf cake as desired. Slice and serve!
Store remaining loaf cake in an airtight container for up to one week.