Display Search Bar

I Heart Eating

Recipes for people who love to eat.

Red Velvet Marble Cake Recipe

Posted by: / Cake Recipes

Pin33K
Share152
Tweet2
Email
+13
34K Shares
Jump to Recipe Print Recipe

Moist Red Velvet Marble Cake recipe makes a dessert that looks as good as it tastes. Plus, get tips for making the perfect marble cake swirls.
Slices of Red Velvet Marble Cake dusted with powdered sugar

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.

Red Velvet Marble Cake on a wooden tray

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.

Red Velvet Marble Cake on a wooden tray next to a powdered sugar duster

More marble cake recipes!

More red velvet recipes!

Red velvet marble cake video!

If you’ve tried this red velvet marble cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Red Velvet Marble Cake Recipe

Easy recipe to make perfectly swirled red velvet marble cake.

Author: i heart eating
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: bundt, cake, marble, red velvet
Servings: 16
Red Velvet Marble Cake
4.64 from 11 votes
Print 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

  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.

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. 

Nutrition facts per serving (1g)

Calories: 345kcal
Fat: 13g
Saturated fat: 8g
Cholesterol: 83mg
Sodium: 202mg
Potassium: 148mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 32g
Protein: 6g
Vitamin A: 9%
Calcium: 5.9%
Iron: 4.2%
Easy Red Velvet Marble Cake is an extra moist marble cake recipe. This recipe has tips for making the perfect marble cake swirls.  #redvelvet #cake #marblecake #Christmas #dessert #recipe #homemade #best #ihearteating
Pin33K
Share152
Tweet2
Email
+13
34K Shares

Reader Interactions

Join the Conversation

    Leave a Comment

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    • Unfortunately, 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.

      Reply

  5. Made this cake and it turned out great. Needed to cook it a little longer and didn’t use a full tablespoon of red food coloring but still a rich red color. Also used all purpose flour and turned out fine. I also put a cream cheese frosting on it for fun. Yum! 👌🏻

    Reply

  6. This marble cake was pretty, delicious and moist! I made one recipe and my family finished it immediately. Will definitely make it again…

    Reply

    • 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

    • 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

    • 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

    • 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

  14. 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

    • 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

  15. 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

    • 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

    • 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

  17. 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

  22. 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

    • 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

        • 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.