Red Velvet Marble Cake Recipe
User Reviews
4.8
Red Velvet Marble Cake Recipe
Description
The Red Velvet Marble Cake Recipe uses cake flour combined with baking powder and salt to form the dry ingredients, while a mixture of butter, sugar, sour cream, vanilla, eggs, and milk creates the batter's moist base. A portion of this batter is combined separately with unsweetened cocoa powder, milk, and red food coloring to produce the red velvet swirl component.
Alternating scoops of plain and red velvet batters are dropped into a prepared bundt pan, resulting in a marbled visual effect after baking. The cake bakes at 350°F until a toothpick comes out clean, indicating it is set and cooked through. This process produces a cake with a tender crumb and vibrant color throughout.
The recipe emphasizes the use of unsweetened cocoa powder instead of Dutch-process to preserve the red tones in the swirl. The texture benefits from the inclusion of sour cream and milk, which add moisture and richness. This cake is suitable for special occasions or whenever a colorful, flavorful cake is desired.
Careful mixing and gentle incorporation prevent overworking the batter, which maintains the cake's tender texture. Sour cream or yogurt substitutions work within this recipe without compromising the outcome.
Ingredients
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter at room temperature
- 2 ½ cups granulated sugar
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 5 egg large
- 1/2 cup milk
Red Velvet Swirl
- 1/3 cup cocoa powder unsweetened
- 5 tablespoons milk
- 1 tablespoons red food coloring
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 sour cream 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.
Notes
- Cake flour provides a tender crumb; you can substitute it with a homemade version if unavailable.
- Salted butter is used here; if using unsalted butter, increase the salt by 1/2 teaspoon.
- Full-fat sour cream is preferred, but Greek yogurt variants can substitute.
- Using 2% or whole milk adds fat for moisture.
- Unsweetened cocoa powder is recommended over Dutch-processed to retain vibrant red color in the swirl.
- Nutrition values are estimates and can vary based on ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 347kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 85mg | 28% |
| Sodium | 196mg | 8% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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