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.
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.
For this recipe, I recommend…
Red Velvet Marble Cake Recipe
- 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
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.
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