Description
This Red Velvet Marble Cake recipe combines the classic flavors of moist, tender cake with a beautiful marbled effect using red velvet and chocolate batters. Perfect for celebrations or any special occasion, this cake features a buttery vanilla base swirled with rich cocoa and vibrant red coloring, baked to perfection in a bundt pan.
Ingredients
Dry Ingredients
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup unsweetened cocoa powder
Wet Ingredients
- 1 cup butter (at room temperature)
- 2 ½ cups granulated sugar
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 5 large eggs
- ½ cup milk (for plain batter)
- 5 tablespoons milk (for red velvet batter)
- 1 tablespoon red food color
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-15 cup bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the butter, sugar, and sour cream until the mixture is smooth and well combined.
- Add Vanilla: Stir in the vanilla extract until evenly mixed.
- Add Eggs: Add eggs one at a time, mixing well after each addition to ensure full incorporation.
- Incorporate Dry Mixture: On low speed, add the flour mixture into the wet ingredients until just incorporated to avoid overmixing.
- Add Milk: Stir in ½ cup milk until combined to create the plain batter.
- Prepare Red Velvet Batter: In a separate large bowl, combine 2 ½ cups of the plain batter with cocoa powder, 5 tablespoons of milk, and red food coloring. Mix until well combined.
- Layer Batter: Using a ¼-cup measuring cup, drop two scoops of plain batter into the prepared bundt pan, then add one scoop of red velvet swirl batter on top.
- Alternate Batter Layers: Continue alternating between two scoops of plain batter and one scoop of red velvet swirl batter until all batter is used, creating a marbled effect.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool in Pan: Cool the cake in the pan on a wire rack for 15 minutes to set.
- Remove from Pan: Invert the cake onto a wire rack and allow it to cool completely before serving.
Notes
- Room temperature butter and eggs help create a smoother batter and better cake texture.
- Be careful not to overmix the batter once the flour is added to keep the cake tender.
- If you don’t have red food coloring, you can substitute with beet juice or a natural red coloring.
- Use a toothpick or skewer to test cake doneness; it should come out clean or with only a few moist crumbs.
- Allow the cake to cool completely before slicing to maintain its structure and marbled appearance.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
