Cakes/ Holiday/ Kid Friendly

Red Velvet Marble Cake Recipe

Once in a while, I like to grab one of my recipes and give it some new life.
Red Velvet Marble Cake And this Red Velvet Marble Cake is definitely worth some new love!Red Velvet Marble Cake 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.

Red Velvet Marble CakeIt’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 dessert that would be just as at home any other time of the year.Red Velvet Marble Cake

For this recipe, I recommend…

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Red Velvet Marble Cake
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Red Velvet Marble Cake Recipe

Cook Time 50 minutes
Total Time 50 minutes
Servings 16

Ingredients

  • 3 c . cake flour
  • 2 tsp . baking powder
  • 1/2 tsp . salt
  • 1 c . butter at room temperature
  • 2 1/2 c . granulated sugar
  • 1/2 c . non-fat plain Greek yogurt
  • 1 T . vanilla extract
  • 5 large eggs
  • 1/2 c . milk

Red Velvet Swirl

  • 1/3 c . unsweetened cocoa powder
  • 5 T . milk
  • 1 T . red food color

Instructions

  1. Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
  2. In a medium bowl, whisk together cake flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
  4. Stir in vanilla until combined.
  5. Add eggs one at time, mixing well after each addition.
  6. On low, stir in flour mixture until just incorporated.
  7. Stir in milk until combined.
  8. In a separate large bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring until well-combined.
  9. Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
  10. Drop one scoop of red velvet swirl batter on top of plain batter.
  11. Continue to alternate between plain and red velvet swirl batters until both batters are gone.
  12. Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
  13. Cool cake in the pan on a wire rack for 15 minutes.
  14. Invert the cake onto wire rack, and cool completely.

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34 Comments

  • Reply
    Diane
    November 12, 2017 at 6:15 pm

    Are you able to provide Nutrition Information for this recipe?

    Thanks.

    • Reply
      Kate
      November 13, 2017 at 11:58 am

      Unfortunately, I don’t have a way to provide the nutrition facts.

  • Reply
    Najat
    September 30, 2017 at 1:57 am

    Hi Kate
    Thank you for the lovely recipe, a quistion please, can I use like normal yogurt instead of Greek one??

    • Reply
      Kate
      September 30, 2017 at 11:50 am

      I 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! =)

  • Reply
    A.Allam
    August 10, 2017 at 12:45 pm

    Can I substitute buttermilk fir the greek yoghurt?

    • Reply
      Kate
      August 13, 2017 at 9:27 am

      I 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.

  • Reply
    Katie
    April 1, 2017 at 12:32 pm

    I did everything your instructions say and mine was not clumpy at all. It’s very runny.

    • Reply
      Kate
      April 1, 2017 at 12:42 pm

      Could 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?

  • Reply
    Heather
    March 27, 2017 at 9:41 am

    I substitute it with sour cream and Apple cherry sauce and it was amazing

    • Reply
      Kate
      March 27, 2017 at 10:55 am

      Glad you liked it! =)

  • Reply
    Antonia
    February 25, 2017 at 7:39 am

    Can you substitute the cake flour with all purpose flour?

    • Reply
      Kate
      February 25, 2017 at 3:45 pm

      You 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.

  • Reply
    Um Talal
    February 8, 2017 at 5:16 am

    I 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🇧🇭

    • Reply
      Kate
      February 8, 2017 at 10:34 am

      So 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. =)

  • Reply
    Dewi
    January 7, 2017 at 7:44 pm

    Hi 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. 😊

    • Reply
      Kate
      January 7, 2017 at 8:55 pm

      Hi! 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.

  • Reply
    Mallika
    January 3, 2017 at 1:38 am

    I tried this…. it is yum… family loved it … thanks a lot for sharing the recipe

    • Reply
      Kate
      January 3, 2017 at 9:49 am

      I’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. =)

  • Reply
    Kourtney
    December 28, 2016 at 10:49 am

    Hi 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

    • Reply
      Kate
      December 30, 2016 at 12:06 pm

      Hi, Kourtney! I emailed you. =)

  • Reply
    Rochelle
    December 4, 2016 at 2:51 pm

    Making this today far my job Christmas party!

    • Reply
      Kate
      December 4, 2016 at 8:54 pm

      Yay!! Hope you all enjoy it! =)

  • Reply
    donna
    November 6, 2016 at 6:18 am

    Trying this today

    • Reply
      Kate
      November 6, 2016 at 9:41 am

      Great! Hope you enjoy it as much as we do! =)

  • Reply
    Carolyn
    October 22, 2016 at 2:03 pm

    I made this cake! it was amazing! Very moist! I didn’t and won’t change a think!!

    • Reply
      Kate
      October 22, 2016 at 2:10 pm

      I’m so glad you like the cake! Thanks for taking the time to come back and leave a comment!

  • Reply
    Celeste @The Whole Serving
    January 19, 2016 at 3:06 pm

    Love the combination, such a pretty cake. Love the rich red color of the red velvet.

    • Reply
      Kate
      January 20, 2016 at 10:22 pm

      Thank you so much!! =)

  • Reply
    Athena
    January 19, 2016 at 9:42 am

    Hi! 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?

    • Reply
      Kate
      January 20, 2016 at 10:22 pm

      I 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.

      • Reply
        Athena
        January 24, 2016 at 7:05 am

        Yes cornstarch is available but what proportions should I use?

        • Reply
          Kate
          January 25, 2016 at 10:28 am

          1 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.

  • Reply
    Sarah
    January 15, 2016 at 6:15 pm

    This looks fabulous, and so simple! Sounds like a great choice for a Valentine’s Day treat. I’ll definitely be trying it!

    • Reply
      Kate
      January 15, 2016 at 10:10 pm

      Thank you! Hope you enjoy it as much as we do! =)

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