Y’all, my red velvet marble cake recipe is straight-up holiday perfection! It’s better than plain red velvet cake because with this one you get both vanilla and red velvet flavors swirled together in a tender and moist cake. I almost went full layer cake so you could see that pretty swirl from every angle, but then I was like… let me stay true to my pound cake roots. So pound cake it is, with a bomb cream cheese glaze. Folks will be begging you for the recipe boos, no lie! Good thing y’all can just point them to the video in the recipe card.
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How to Make a Red Velvet Marble Cake
These step-by-step photos show how to make a red velvet cream cheese pound cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Red Velvet Marble Cake Recipe
1. Cream the butter and cream cheese
Beat them until smooth, add the sugar and oil, and whip until pale and fluffy. Then mix in the eggs one at a time while scraping the bowl.
2. Add the remaining ingredients
Mix in the cake flour in two increments, add the salt, then blend in the vanilla on low without overbeating.
3. Divide the cake batter into two bowls
Split it evenly so you can prepare the red velvet portion.
4. Make the red velvet batter
Add cocoa powder, red food coloring, and hot water to one bowl and whisk until the color and texture are fully combined.
5. Swirl the vanilla and red velvet batters
Drop alternating scoops of each batter into the Bundt pan, then swirl gently with a skewer for a marbled look.
6. Bake the marble cake
Bake until a toothpick comes out clean, cool briefly in the pan, then invert and let it finish cooling completely.
7. Make the cream cheese glaze
Whisk the cream cheese, powdered sugar, milk, and vanilla together until smooth and pourable.
8. Glaze your red velvet marble bundt cake
Pour the glaze over the top and let it drip down the sides.
PRO TIP: You want your glaze pourable but not too thin. Slowly pour it over the top of the cake so that you add just enough for it to drip down the sides. If you’re anxious that it may come out too fast when pouring, you can also use a spoon to drizzle it over the cake, giving you a bit more control.
Full Red Velvet Marble Cake Recipe
Red Velvet Marble Cake Recipe
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Equipment
Ingredients
For the Cake:
- 1 ½ cups unsalted butter room temp, 3 sticks
- 8 ounces cream cheese room temp, 1 block
- 3 cups granulated sugar
- 1 tablespoon vegetable or canola oil
- 6 large eggs room temperature
- 3 cups cake flour
- 1 teaspoon salt
- 2 teaspoons vanilla extract
For the Swirl:
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 tablespoon hot water
For the Icing:
- 4 oz cream cheese room temperature
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon pure vanilla extract
Instructions
For the Cake:
- Start by preheating your oven to 325°F then liberally spray a 12-cup Bundt® pan with non-stick baking spray.
- In your mixer bowl, add butter and cream cheese and beat for two minutes on high speed. Next, slowly add in sugar and oil then continue beating on high speed for an additional five minutes until it’s a very pale yellow and fluffy.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
- Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour 1/2 of cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring and hot water until completely well mixed.
- Alternate dollops of vanilla and red velvet cake batter into Bundt® pan using a skewer to swirl batter.
- Bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
For the Cream Cheese Icing:
- Mix cream cheese, powdered sugar, milk and vanilla extract until smooth then pour over top of cooled cake and serve.
Video
Notes
How to Store
- Fridge: Wrap that cake up tight or pop it in an airtight container so it stays soft and moist. Because of the cream cheese icing, this one belongs in the fridge y’all. It will hold up for about 7 days. If you’re making it ahead, skip the glaze until serving.
- Freezer: Freeze it without the glaze, boos. Let the cake cool all the way, wrap it in plastic, then foil, and stash it for up to 6 months. Freeze the whole Bundt or slices if you want. Thaw it overnight in the fridge, then hit it with that glaze when you’re ready to eat.
Nutrition
Recipe Tips
- Use room temp ingredients. Y’all know the drill, boos! Soft butter, cream cheese, and eggs blend smoother and give you a creamy batter.
- Measure the flour right. Scoop it in with a spoon and level it off so your cake stays tender. And when you mix it in, keep your mixer on low so you don’t overwork the batter.
- Keep the batters separate. Use two utensils so the vanilla and red velvet don’t tint each other.
- Make clean swirls. Drop the batters in, then use a skewer to make big swoops first. Step back, see what it’s giving, then make smaller swirls. Don’t overdo it or the colors in your red velvet swirl cake will blend.
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I'll email this recipe to you, so you can come back to it later!
Recipe Help
Use the bake time as a guide, but don’t rely on it alone! This cake is dense, so it usually takes over an hour. The top should look set and spring back when you press it lightly. You can also slide a toothpick or skewer into the center. If it comes out mostly clean with a few crumbs, you’re good.
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I baked this cake for a coworker’s birthday. In hindsight I should have put a wax paper liner in the pan. The cake stuck, but I was able to salvage it and put it together. She loved it tho! Definitely will be making this again!
I made this cake on Saturday, December 29, 2018 for my hair stylist and her customers. They loved it. It was delicious as well as beautiful. I added holly berry sprinkles on top. Is there a way to post the picture of my cake on your site? I tried on Facebook, but it did not work. I’m making it again on January 5, 2019 for a church Christmas party. I can’t wait to hear the oohs and aahs again!
You can post the photo on instagram with the #grandbabycakes hashtag or you can email me a photo to feature in my newsletter. I’m so so glad you enjoyed it.
I was wondering what baking agent you used: baking soda or powder? Its not listed in the ingredients. If you can let me know which one and how much you used that would be great.
Hi Tiffany, no baking agent is necessary for the cake.
This cake looks absolutely delicious and I cannot wait to try it. I do have a quick question- can I make the cake, two days in advance ? I would like to make it on Friday for our Sunday night Christmas party. I will not have time on Saturday or Sunday morning to make it. Any tips or suggestions ?
Thank you!
Yes you can definitely make it two days in advance however I would make the cream cheese frosting the day of.
This cake was AWESOME! I made it for a friend of mine to take to an orphanage along with your Chocolate layer cake. Yesterday was the first time for this marble cake. Only thing I did different was sprinkle some Christmas sprinkles on it to make it look festive for the kids. I made my husband and I a small bundt from the batch as well. We both LOVED it…we love good cake. I also used my convection oven which worked perfect. The texture and moisture was wonderful. I’m trying not to have another piece before bed!
Oh fantastic! Thank you for the beautiful review!
Dear Jocelyn
I am a 44 years old woman and the last time I baked a cake from scratch I was a teenager living with grandma back in Colombia. So that was many many years ago. Yesterday was not only mother’s day but also my mother’s birthday and I decided to bake her a cake since she loves them. I found your recipe online and I was instantly drawn by the pretty pictures, I said to myself, if I could only bake a cake that looks like that… Well, I did, and I came out just like it. I was so happy and my mother loved it, also my adult kids.
Thank you for sharing this amazing recipe, this cake takes like heaven.
Hi their cake looks delicious, but I have a question does this mean no need for baking powder or soda?
Where do I begin? This cake was fantabulous! Made it for Christmas dinner & my family LOVED it. I used the Land O Lakes European Style butter & I think I’m in love. The cake was moist & the marbiling held beautifully. Thank you for sharing this recipe!
Awww wonderful!!!! I’m so so glad you enjoyed it.
Hello!!!
I just made a cranberry walnut pound cake at 2 AM just one day ago, and it’s addictive. The recipe called for a simple powdered sugar glaze, but I instinctively added some Orange juice to the glaze. However, after reading your recipe, I will add Orange extract and grated orange peel to the batter, as your recipe calls for. Lastly, I will also exchange the AP flour I used for my recipe to cake flour, a lighter version. Thank you for sharing this recipe. I will make it exactly as you do, but will include 1/2 cup of chopped walnuts (or pecans).
May you and your family have a very Merry Christmas and an amazing 2018, beyond your expectations!
Thanks so much! I hope you enjoy!
These look incredibly delicious!
I want to try this, but I have 2 questions:
1. What is the reason for adding the vanilla at the end instead of with the butter and cream cheese?
2. Are you using a Kitchen aid mixer or regular hand held mixer? Five minutes is a long time to beat with a Kitchen aid mixer. Thanks.
Hi Barb, I prefer adding the vanilla at the end of the process so it gets into all of the ingredients. Just my personal preference. Also I use both hand and stand mixer and I prefer a longer creaming period to add as much air to the cake as possible since it isn’t a leavened cake. It will help it to rise.