• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Cakes » Red Velvet Marble Cake Recipe

    Red Velvet Marble Cake Recipe

    Published: Jan 15, 2016 · Modified: May 6, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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.

    Slices of red velvet marble cake on a wooden serving platter.

    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. However, this cake would be just as at home any other time of the year.

    Red velvet marble cake dusted with powdered sugar.

    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.

    Ingredients for red velvet marble cake in dishes.

    Ingredients and substitutions

    • Cake flour - Cake flour helps to give the cake its tender crumb. If you don't have cake flour, you can make a substitute with this recipe.
    • Baking powder
    • Salt
    • Butter - I use salted butter. If using unsalted butter, increase the salt by ½ teaspoon.
    • Granulated sugar
    • Plain Greek yogurt - Whole milk yogurt, 2% yogurt, or plain nonfat Greek yogurt will all work. Full-fat sour cream will also work.
    • Vanilla extract
    • Large eggs
    • Milk - I recommend using 2% or whole milk. The fat helps to make the cake moist.
    • Unsweetened cocoa powder - I suggest using unsweetened cocoa powder rather than Dutch-processed because it lets more of the red color come through on the swirl.
    • Red food color

    How to make red velvet marble cake

    Step 1: Preheat oven to 350 F. Grease and flour a 10-15-cup bundt pan.
    Step 2: In a medium bowl, whisk together cake flour, baking powder, and salt.

    Creamed butter and sugar in a white mixing bowl.

    Step 3: 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.

    Egg on creamed butter and sugar in a white mixing bowl.

    Step 4: Add eggs one at time, mixing well after each addition.

    Dry ingredients on wet ingredients in a white mixing bowl.

    Step 5: On low, stir in flour mixture until just incorporated. Stir in milk until combined.

    Red velvet cake batter in a white mixing bowl.

    Step 6: In a separate large bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring until well-combined.

    Two scoops of red velvet batter on plain cake batter in a bundt pan.

    Step 7: Using a ¼-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.

    Red velvet marble cake batter in a bundt pan.

    Step 8: Continue to alternate between plain and red velvet swirl batters until both batters are gone.

    Step 9: Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.

    Red velvet cake platter on a metal cake plate.

    Step 10: Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto wire rack, and cool completely.

    Dust cooled cake with powdered sugar, if desired.

    Four slices of red velvet marble cake in a row.

    Storage

    This cake will keep for about 3-4 days. I cover it and keep it at room temperature.

    More marble cake recipes!

    • Marble Bundt Cake
    • Red White & Blue Marble Cake
    • Pumpkin Marble Cake
    • Cinnamon Swirl Bundt Cake
    Slices of red velvet cake in front of a bundt cake.

    More red velvet recipes!

    • Red Velvet Sheet Cake
    • Red Velvet Cookies with Cream Cheese Frosting
    • Red Velvet Whoopie Pies

    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.

    Slices of red velvet marble cake on a wooden serving platter.

    Red Velvet Marble Cake Recipe

    Easy recipe to make perfectly swirled red velvet marble cake.
    4.78 from 22 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 16 servings
    Calories: 345kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Bundt Pan

    Ingredients

    • 3 cups cake flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup butter at room temperature
    • 2 ½ cups granulated sugar
    • ½ cup non-fat plain Greek yogurt
    • 1 tablespoon vanilla extract
    • 5 large eggs
    • ½ cup milk

    Red Velvet Swirl

    • â…“ cup unsweetened cocoa powder
    • 5 tablespoons milk
    • 1 tablespoons red food color
    US Customary - Metric

    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 ¼-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.

    Video

    Notes

    • Cake flour - Cake flour helps to give the cake its tender crumb. If you don't have cake flour, you can make a substitute with this recipe.
    • Butter - I use salted butter. If using unsalted butter, increase the salt by ½ teaspoon.
    • Plain Greek yogurt - Whole milk yogurt, 2% yogurt, or plain nonfat Greek yogurt will all work. Full-fat sour cream will also work.
    • Milk - I recommend using 2% or whole milk. The fat helps to make the cake moist.
    • Unsweetened cocoa powder - I suggest using unsweetened cocoa powder rather than Dutch-processed because it lets more of the red color come through on the swirl.
    • Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 345kcal | Carbohydrates: 50g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 202mg | Potassium: 148mg | Fiber: 1g | Sugar: 32g | Vitamin A: 450IU | Calcium: 59mg | Iron: 0.8mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Baked Lemon Honey Mustard Chicken Recipe
    Chewy Chocolate Chip Cookie Recipe »
    51.6K shares
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Antoinette Lindesay

      May 22, 2021 at 10:14 am

      Hello,

      I'm loving your recipes and can't wait to try this one. Unfortunately I don't have a stand mixer. I recently bought a food processor with various attachment and I have a hand mixer. Would either of these do the job?

      Reply
      • Kate

        May 22, 2021 at 4:29 pm

        Hi! Thank you so much! Your food processor may work just fine! If not, your hand mixer should work. You may find that you need to mix in the flour by hand to avoid burning out your mixer, but, otherwise, it should work!

        Reply
        • Shay

          May 06, 2022 at 2:37 pm

          5 stars
          Wow, it’s a beautiful cake and tastes as good as it looks. Thanks for the recipe.

          Reply
          • Kate

            May 06, 2022 at 4:34 pm

            Thank you!

    2. genesis

      April 20, 2021 at 2:52 pm

      do i use salted or unsalted butter?

      Reply
      • Kate

        April 23, 2021 at 9:58 am

        I use salted butter. If you prefer to use unsalted butter, you can. Just increase the salt by about 1/4 teaspoon.

        Reply
    3. Muriel

      January 03, 2021 at 12:46 am

      5 stars
      This recipe was so easy to follow and make. It was moist, and flush not too sweet. My go to recipe!

      Reply
      • Kate

        January 05, 2021 at 2:00 pm

        Thank you!!

        Reply
    4. Dolores Vadillo

      December 12, 2020 at 9:07 pm

      Can you make this recipe in a loaf pan

      Reply
      • Kate

        December 14, 2020 at 8:28 am

        I haven't tried making it in a loaf pan to say for certain. I think you would need to either halve the recipe or use two loaf pans because there will be more batter than will fit in a loaf pan.

        Reply
      • Smin

        February 14, 2021 at 5:27 pm

        hey!! i’m gonna try making this in a loaf pan and was wondering how yours turned out! make size do you use?

        Reply
    5. Sondra

      July 30, 2020 at 12:24 pm

      Hi. I want to make this for my daughter's birthday and use half sheet pan, donI double the recipe for this?

      Thank you

      Reply
      • Kate

        July 30, 2020 at 6:52 pm

        Hi - I don't have an exact answer for you on this one. A standard sheet pan takes approx. 14 cups of batter. I haven't measured out the cups of batter in this recipe to say exactly how many cups it will make, but a standard bundt pan holds approx. 10-12 cups of batter. Hope that helps!

        Reply
    6. Amber Orosco

      January 13, 2020 at 9:04 pm

      Hello! Could this be made as mini loafs? I have a mini loaf pan from Wilton that almost looks like a cupcake pan, but of course with rectangles instead of circles! So, very small loaves! Besides the bake time, I just wasn’t sure if such a small size would effect the end result. Thanks!

      Reply
      • Kate

        January 13, 2020 at 9:20 pm

        I haven't tried baking them as loaves to say for certain, but I think it could work. I'd love to hear how it turns out if you try it!

        Reply
    7. Cooking with the Chase's

      December 24, 2019 at 10:15 pm

      I made this wonderful amazing cake today and it was a HIT grandchildren loved it , will make again & again.

      Reply
      • Kate

        December 27, 2019 at 9:18 pm

        Thanks! So glad to hear that!

        Reply
    8. Ann

      October 15, 2019 at 10:54 pm

      After all the batter is in the pan do you smooth it out with a spatula? I don’t think you do?

      Reply
      • Kate

        October 17, 2019 at 8:59 am

        Hi! If the batter ends up being lopsided at the end, you can give the pan a tap or two to help even it out. I wouldn't recommend smoothing it with a spatula as that could mix the batter and ruin your swirls.

        Reply
    9. Yazmin

      April 27, 2019 at 10:40 pm

      5 stars
      5 stars !
      Also I forgot to buy greek yogurt and I used sour cream instead. Cake turned out with no issues :)

      Reply
      • Kate

        April 29, 2019 at 8:46 am

        Thank you!

        Reply
    10. Yaz

      April 24, 2019 at 10:50 pm

      Hi kate, I don’t have a bundt cake pan, do you have any suggestions on what alternative pan I can use for this recipe?

      Reply
      • Kate

        April 25, 2019 at 10:33 am

        Hi! I haven't tried baking it in any other size pans, but a 9x13 or 2 9-inch round pans would be the closest size-wise. I hope that helps!

        Reply
        • Yazmin

          April 27, 2019 at 10:36 pm

          I 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 ! !

          Reply
          • Kate

            April 29, 2019 at 8:46 am

            I'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. =)

    11. Annika

      February 26, 2019 at 5:52 pm

      5 stars
      This 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. :)

      Reply
      • Kate

        February 27, 2019 at 9:46 am

        Congrats 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!

        Reply
    12. Alexine

      February 11, 2019 at 1:18 pm

      Great recipe, I made this cake a couple of Christmases ago it was a hit, I'll be making it for Valentine's day.

      Reply
      • Kate

        February 11, 2019 at 2:31 pm

        Thank you! I'm glad you liked the cake. =) Enjoy!

        Reply
    13. Cheryl

      January 28, 2019 at 6:02 pm

      4 stars
      Hi do you use unsalted butter since your putting salt in also.

      Reply
      • Kate

        January 28, 2019 at 9:32 pm

        Hi! No, I use salted butter. Hope that helps!

        Reply
    14. Heide

      November 21, 2018 at 10:15 pm

      Just got done making it for Thanksgiving. Looks good. I can't wait to try it.

      Reply
      • Kate

        November 22, 2018 at 1:04 pm

        Thank you! I hope you enjoy the cake! Happy Thanksgiving!

        Reply
    15. Cuca

      November 20, 2018 at 7:43 am

      5 stars
      Just love it! Wonderful idea and super tasty

      Reply
      • Kate

        November 20, 2018 at 8:29 am

        Thank you! So glad you liked it! =)

        Reply
    16. Nadyah

      November 13, 2018 at 11:54 am

      5 stars
      I love your Red Velvet Marble cake . It’s just wow. I bake almost weekly

      Reply
      • Kate

        November 13, 2018 at 12:15 pm

        Thank you so much! I'm so glad that you like the cake. =) Thank you for taking the time to come back and comment!

        Reply
    17. mona

      October 26, 2018 at 12:12 am

      i wish i read the. comments before substituting plain yoghurt for greek !!it turned out runny too ...so will try it again with greek yoghurt

      Reply
      • Kate

        October 26, 2018 at 8:56 am

        Unfortunately, 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! =)

        Reply
    18. Nancy

      September 07, 2018 at 1:12 pm

      5 stars
      Fantastic recipe! I made this for a lady's luncheon. The cake was perfect, and everyone loved it.

      Reply
      • Kate

        September 07, 2018 at 1:17 pm

        Thank you! I'm glad that the cake was a hit! Thank you for coming back to comment. =)

        Reply
    19. Norma

      August 23, 2018 at 9:08 pm

      5 stars
      Triying for the first time. Up to now everything going as described. Smell s wonderfull. Thanks

      Reply
      • Kate

        August 24, 2018 at 3:46 pm

        Thank you! Hope you enjoy it! =)

        Reply
    20. Rudz

      July 06, 2018 at 12:24 pm

      Is self-raising flour and cake flour the same thing?

      Reply
      • Kate

        July 06, 2018 at 2:03 pm

        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
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




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

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating

    51.6K shares