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
Easy recipe to make perfectly swirled red velvet marble cake.
- 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
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.
*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.