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4.9 from 42 votes

Red, White, and Blue Marble Cake

Moist vanilla bundt cake with red, white, and blue swirls throughout. Check out the step-by-step photos and tips above the recipe for more information!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 16 servings
Calories: 331 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter at room temperature
  • 2 ½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs at room temperature
  • 4 large egg whites at room temperature
  • 1 cup buttermilk¹ at room temperature
  • 3 cups cake flour²
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Red food coloring3
  • Blue Food coloring

Instructions

    Cup of Yum
  1. Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
  3. Add eggs and egg whites one at time, mixing well after each addition.
  4. Stir in vanilla until combined.
  5. Mix in buttermilk until well-combined.
  6. Add cake flour, baking powder, and salt.
  7. Stir in on low just until incorporated.
  8. For the red swirl, scoop out 1 ½ cups of the batter and place it into a separate bowl.
  9. For the blue swirl, scoop out an additional 1 ½ cups of batter and place it into a third bowl.
  10. Mix in the red food coloring into plain batter that you scooped out.
  11. Mix the blue food coloring into the other bowl of plain batter that you scooped out.
  12. Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
  13. Using a separate scoop, drop 1/4 cup of red batter on top of plain batter.
  14. Using a third scoop, drop 1/4 cup of blue batter on top of the red batter.
  15. Continue to alternate between plain and colored batters until all three batters are gone.
  16. Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
  17. Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
  18. Cool cake in the pan on a wire rack for 15 minutes.
  19. Invert the cake onto wire rack, and cool completely.

Notes

  • Regular or low-fat ok. You can make your own buttermilk substitute with this recipe.
  • It's best to use cake flour. However, you can make your own cake flour substitute with this recipe.
  • I used a 0.25 ounce bottle of liquid red food coloring and half of a 0.25 ounce bottle of blue food coloring. Depending on the type of food coloring you use, you may find that you need to use more or less to achieve your desired colors. 
  • Nutrition values are estimates.

Nutrition Information

Serving 1serving Calories 331kcal (17%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 53mg (18%) Sodium 211mg (9%) Potassium 117mg (3%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 409IU (8%) Calcium 49mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 331

% Daily Value*

Serving 1serving
Calories 331kcal 17%
Carbohydrates 49g 16%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 53mg 18%
Sodium 211mg 9%
Potassium 117mg 2%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 409IU 8%
Calcium 49mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.