Moist Red Velvet Marble Cake recipe makes a dessert that looks as good as it tastes. Plus, get tips for making the perfect marble swirls.
Once in a while, I like to grab one of my recipes and give it some new life.
And this Red Velvet Marble Cake is definitely worth some new love!
Red velvet is one of those cakes that I have trouble passing up. This cake, though, is a bit different than the normal red velvet layer cake.
It’s a red velvet cake meets a pound cake, and the resulting cake is rich and delicious!
The technique for making the swirls is easy, and it gives you a great effect without the risk of blending the batters together. It’s a perfect Valentine’s Day or Christmas dessert that would be just as at home any other time of the year.
See just how easy it is to make this red velvet marble cake!
Red Velvet Marble Cake Recipe
Easy recipe to make perfectly swirled red velvet marble cake.
Ingredients
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter at room temperature
- 2 1/2 cups granulated sugar
- 1/2 cup non-fat plain Greek yogurt
- 1 tablespoon vanilla extract
- 5 large eggs
- 1/2 cup milk
Red Velvet Swirl
- 1/3 cup unsweetened cocoa powder*
- 5 tablespoons milk
- 1 tablespoons red food color
Instructions
Preheat oven to 350 F. Grease and flour a 10-15-cup bundt pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
- Stir in vanilla until combined.
- Add eggs one at time, mixing well after each addition.
- On low, stir in flour mixture until just incorporated.
- Stir in milk until combined.
- In a separate large bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring until well-combined.
- Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
- Drop one scoop of red velvet swirl batter on top of plain batter.
- Continue to alternate between plain and red velvet swirl batters until both batters are gone.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
Recipe Notes
*I suggest using unsweetened cocoa powder rather than Dutch-processed because it lets more of the red color come through on the swirl.
**Disclaimer: I'm not a nutritionist. Nutrition facts are estimates.
34 Comments
Diane
November 12, 2017 at 6:15 pmAre you able to provide Nutrition Information for this recipe?
Thanks.
Kate
November 13, 2017 at 11:58 amUnfortunately, I don’t have a way to provide the nutrition facts.
Najat
September 30, 2017 at 1:57 amHi Kate
Thank you for the lovely recipe, a quistion please, can I use like normal yogurt instead of Greek one??
Kate
September 30, 2017 at 11:50 amI haven’t tried substituting regular yogurt in this recipe. I’ve tried subbing regular yogurt for Greek yogurt in muffin recipes and other cake recipes, and it worked well. So, I can’t say for sure, but I think it will work out. Good luck! =)
A.Allam
August 10, 2017 at 12:45 pmCan I substitute buttermilk fir the greek yoghurt?
Kate
August 13, 2017 at 9:27 amI haven’t tried substituting the full amount of Greek yogurt with buttermilk in this recipe, so I can’t so for sure how well it will work. If you don’t have Greek yogurt, sour cream would be the closest substitute.
Katie
April 1, 2017 at 12:32 pmI did everything your instructions say and mine was not clumpy at all. It’s very runny.
Kate
April 1, 2017 at 12:42 pmCould you give me more info? I’m not sure what you mean by it wasn’t clumpy. This isn’t a runny cake batter, so I’m not sure what went wrong for you. There are a couple things I can think of. One would be using regular yogurt in place of Greek yogurt, and a second would be having your butter too soft to being with. When butter is room temperature, you should be able to dent it when you press it, but it shouldn’t be so warm that it’s even close to melting.
Also, I have a video showing the process on this page. Maybe that would help?
Heather
March 27, 2017 at 9:41 amI substitute it with sour cream and Apple cherry sauce and it was amazing
Kate
March 27, 2017 at 10:55 amGlad you liked it! =)
Antonia
February 25, 2017 at 7:39 amCan you substitute the cake flour with all purpose flour?
Kate
February 25, 2017 at 3:45 pmYou can, but cake flour and all-purpose flour come out to be slightly different both by weight and by volume, so it’s not a nice 1:1 ratio. Also, cake flour gives you a softer, more tender cake. If you don’t keep cake flour, you can make your own. Here’s the formula: 1 cup AP flour – 2 Tablespoons AP flour + 2 Tablespoons cornstarch (sift together) = 1 cup cake flour.
Um Talal
February 8, 2017 at 5:16 amI made this today…it came out so delish and moist…my kids and hubby are loving this…thank you for sharing this great recipe…lots of love from♡ Kingdom of Bahrain🇧🇭
Kate
February 8, 2017 at 10:34 amSo glad you liked it! It’s so fun to hear from people around the world who have made my recipes! Thank you for taking the time to come back and leave a comment. =)
Dewi
January 7, 2017 at 7:44 pmHi Kate. I want to make this, but I don’t have any kind of yoghurt. What can i use as substitute and how much? Will butter or oil or homemade buttermilk do? Thanks. 😊
Kate
January 7, 2017 at 8:55 pmHi! The easiest substitute for the Greek yogurt in the recipe would be an additional cup of butter. You could also substitute sour cream (low-fat or full-fat) at a 1:1 ratio.
Mallika
January 3, 2017 at 1:38 amI tried this…. it is yum… family loved it … thanks a lot for sharing the recipe
Kate
January 3, 2017 at 9:49 amI’m so glad that you and your family enjoyed it! Thanks for taking the time to come back and comment! I always like to hear things like this. =)
Kourtney
December 28, 2016 at 10:49 amHi Kate!
Would you mind me sharing this recipe on the company I work for’s blog? I would link back to your page specifically of course!
Please let me know!
Thanks!
Kourtney
Kate
December 30, 2016 at 12:06 pmHi, Kourtney! I emailed you. =)
Rochelle
December 4, 2016 at 2:51 pmMaking this today far my job Christmas party!
Kate
December 4, 2016 at 8:54 pmYay!! Hope you all enjoy it! =)
donna
November 6, 2016 at 6:18 amTrying this today
Kate
November 6, 2016 at 9:41 amGreat! Hope you enjoy it as much as we do! =)
Carolyn
October 22, 2016 at 2:03 pmI made this cake! it was amazing! Very moist! I didn’t and won’t change a think!!
Kate
October 22, 2016 at 2:10 pmI’m so glad you like the cake! Thanks for taking the time to come back and leave a comment!
Celeste @The Whole Serving
January 19, 2016 at 3:06 pmLove the combination, such a pretty cake. Love the rich red color of the red velvet.
Kate
January 20, 2016 at 10:22 pmThank you so much!! =)
Athena
January 19, 2016 at 9:42 amHi! I’m gonna try this also!! I have two questions. In my country we have no such thing as cake flour, do I use a plain one and do I have to change any of the proportions? And T stands for tablespoons I guess?
Kate
January 20, 2016 at 10:22 pmI haven’t made this recipe with all-purpose flour, but I would guess that it’s different. You can make cake flour using all-purpose flour and cornstarch. Is cornstarch available? Yes, T = tablespoon and tsp = teaspoon.
Athena
January 24, 2016 at 7:05 amYes cornstarch is available but what proportions should I use?
Kate
January 25, 2016 at 10:28 am1 cup all-purpose flour – 2 Tablespoons all-purpose flour + 2 Tablespoons cornstarch = 1 cup cake flour. Sift the flour a few times or whisk to fully incorporate the cornstarch into the flour.
Sarah
January 15, 2016 at 6:15 pmThis looks fabulous, and so simple! Sounds like a great choice for a Valentine’s Day treat. I’ll definitely be trying it!
Kate
January 15, 2016 at 10:10 pmThank you! Hope you enjoy it as much as we do! =)