Moist Red Velvet Marble Cake recipe makes a marble cake that looks as good as it tastes. Plus, get tips for making the perfect marble cake 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 marble cake is rich and delicious!
The marbling 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.
What is marble cake?
A marble cake is a cake that has a light and a dark batter swirled together. Chocolate and vanilla are the most common pairing, but this cake swirls red velvet and vanilla cake batters together.
How to marble cake batter
Traditionally, cake batters are swirled together with a knife. The trouble with that method is that it’s easy to over-swirl and end up with muddied swirls.
With this method, the different batters are layered on top of each other. This helps to preserve each batter and gives the cake its nicely defined swirls.
How long will red velvet marble cake keep
This cake will keep for about 3-4 days. I cover it and keep it at room temperature.
More marble cake recipes!
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Red velvet marble cake video!
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Red Velvet Marble Cake Recipe
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.
Yazmin says
April 27, 2019 at 10:40 pm5 stars !
Also I forgot to buy greek yogurt and I used sour cream instead. Cake turned out with no issues :)
Kate says
April 29, 2019 at 8:46 amThank you!
Yaz says
April 24, 2019 at 10:50 pmHi kate, I don’t have a bundt cake pan, do you have any suggestions on what alternative pan I can use for this recipe?
Kate says
April 25, 2019 at 10:33 amHi! I haven’t tried baking it in any other size pans, but a 9×13 or 2 9-inch round pans would be the closest size-wise. I hope that helps!
Yazmin says
April 27, 2019 at 10:36 pmI baked it in the 9 by 13 inch pan and it came out perfectly ! Didn’t have to change the bake time or anything. My twin boys loved this cake and we will be saving this recipe for the future. Thank you ! !
Kate says
April 29, 2019 at 8:46 amI’m so glad that it worked out for you! Thanks for taking the time to come back and share that it worked out! I always wonder how things like that go. =)
Annika says
February 26, 2019 at 5:52 pmThis is my first attempt at making any sort of bundt cake and the recipe was very nice and not challenging at all. It was very fun to do and I appreciate that it didn’t take up too much food dye. Mine took a little over an hour to bake. I also made a little icing to put on top and it reminded me of my favorite treat at Starbucks! Thank you for sharing this great recipe. :)
Kate says
February 27, 2019 at 9:46 amCongrats on making your first bundt cake! =) I’m glad that the recipe worked well for you and that you liked the cake. Thank you for taking the time to comment!
Alexine says
February 11, 2019 at 1:18 pmGreat recipe, I made this cake a couple of Christmases ago it was a hit, I’ll be making it for Valentine’s day.
Kate says
February 11, 2019 at 2:31 pmThank you! I’m glad you liked the cake. =) Enjoy!
Cheryl says
January 28, 2019 at 6:02 pmHi do you use unsalted butter since your putting salt in also.
Kate says
January 28, 2019 at 9:32 pmHi! No, I use salted butter. Hope that helps!
Heide says
November 21, 2018 at 10:15 pmJust got done making it for Thanksgiving. Looks good. I can’t wait to try it.
Kate says
November 22, 2018 at 1:04 pmThank you! I hope you enjoy the cake! Happy Thanksgiving!
Cuca says
November 20, 2018 at 7:43 amJust love it! Wonderful idea and super tasty
Kate says
November 20, 2018 at 8:29 amThank you! So glad you liked it! =)
Nadyah says
November 13, 2018 at 11:54 amI love your Red Velvet Marble cake . It’s just wow. I bake almost weekly
Kate says
November 13, 2018 at 12:15 pmThank you so much! I’m so glad that you like the cake. =) Thank you for taking the time to come back and comment!
mona says
October 26, 2018 at 12:12 ami wish i read the. comments before substituting plain yoghurt for greek !!it turned out runny too …so will try it again with greek yoghurt
Kate says
October 26, 2018 at 8:56 amUnfortunately, the two don’t always sub well for each other. I recommend making sure that you stir up the Greek yogurt, too, if it has a lot of liquid at the top. Otherwise, using that liquid at the top will give you a runnier batter, too. Good luck! =)
Nancy says
September 7, 2018 at 1:12 pmFantastic recipe! I made this for a lady’s luncheon. The cake was perfect, and everyone loved it.
Kate says
September 7, 2018 at 1:17 pmThank you! I’m glad that the cake was a hit! Thank you for coming back to comment. =)
Norma says
August 23, 2018 at 9:08 pmTriying for the first time. Up to now everything going as described. Smell s wonderfull. Thanks
Kate says
August 24, 2018 at 3:46 pmThank you! Hope you enjoy it! =)
Rudz says
July 6, 2018 at 12:24 pmIs self-raising flour and cake flour the same thing?
Kate says
July 6, 2018 at 2:03 pmUnfortunately, no. Self-rising flour also has baking powder and salt added in. Cake flour is a lower protein flour that creates a more tender baked good.