Red Velvet Marble Cake Recipe is holiday perfection! Vanilla and red velvet flavors get swirled in a perfectly tender, moist and absolutely decadent pound cake like in this Sweet Potato Chocolate Marble Cake!! If you love red velvet cake or even classic cream cheese pound cake, you will adore this twist on a Marble Cake classic! Also try my Brownie Swirl Pound Cake, Red Velvet Lava Cakes or Marble Cakelettes for a classic marble cake!
Disclosure: I partnered with Land O’ Lakes for this Red Velvet Marble Pound Cake recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
Perfect Red Velvet Marble Cake Recipe! Amazing for the Holidays!
It’s the most wonderful time of the year!!! My Christmas music is on full blast with my fave Christmas cds on repeat, and my house is feeling so festive and holiday ready. My baking is also in full throttle. Tis’ the season to holiday bake for your loved ones. Whether you are baking homemade gifts for family or getting treats ready to place under the tree for Santa, there is no better time to bake than during this time of year.
This Christmas, I am all about honoring classic flavors in new ways. Red velvet is such a quintessential holiday flavor. The color is just as festive as the taste. I’ve made the traditional layer red velvet cake for years and decided an update was needed.
This red velvet marble cake is the perfect twist on the classic. In fact, I think it is easier to make even though the stunning swirls throughout make it seem like a true revelation.
Marble Cake Ingredients
The key ingredients for the base of this Red Velvet Marble Pound Cake are the following:
- Butter
- Cream Cheese
- Granulated Sugar
- Oil
- Eggs
- Cake Flour
The base of the cake is Land O’ Lakes European Style Super Premium unsalted butter along with cream cheese. The butter really creates the most sensational rich flavor because of its higher fat content. It is incredible. I use this butter on everything from my morning toast to pie crusts, and it is even better in this cake.
Because I am coupling this with high fat cream cheese, it adds a lot of richness and flavor.
The oil also adds amazing moistness to the cake as well. The oil coated the crumbs making this super delicious.
Eggs add stability to cake as well and are essential. Lastly the cake flour is used in this cake instead of all purpose because I didn’t want as much gluten to develop creating a tougher cake texture.
How to Make Marble Cake Recipe
The most important part of making a marble cake is the separate of the cake batter into two distinctly different flavored (and colored) batters.
For this cake, we start with a moist and rich vanilla pound cake base and we separate out half of the batter and flavor with cocoa powder and red food coloring to create a red velvet cake batter.
To create perfect swirls for your cake so it is absolutely gorgeous, here are a few tips.
Tips for Making Red Velvet Marble Pound Cake Recipe
Tip 1: Carefully alternate your batters using two different utensils. You don’t want to mix the batters using the same utensils and have the colors bleed into each other.
Tip 2: Use a Skewer or Toothpick to carefully create swirls. You don’t want to use a tooth that is too big because you won’t be able to carefully create the swirls you would prefer. I like to begin with big swirls and then go back in to make smaller adjustments if I want to after looking at the big picture. Remember that whatever you create with your batter before it goes in the oven is basically what it will look like when it comes out of the oven.
The blending of both vanilla cake and red velvet flavored cake in a Bundt® pan is quite beautiful, and the taste is unreal. I can’t imagine how many compliments you will receive once you place this cake in front of people for the holidays.
Marble Cake Icing
This Red Velvet Marble Pound Cake has a lovely and simple icing that really takes the flavors over the top. Because red velvet flavors go really well with cream cheese, I created a basic cream cheese glaze.
Tip: Make sure your cream cheese is completely at room temperature when creating this icing.
Adding the cream cheese with powdered sugar, vanilla and milk creates a thick and gorgeous glaze that sets quickly and pours perfectly. It has incredible flavor and only takes a few ingredients. It will create the perfect compliment to your wonderful Marble Cake.
Red Velvet Marble Cake
Ingredients
For the Cake:
- 1 1/2 cups Land O Lakes® European Style Super Premium Unsalted Butter, room temperature 3 sticks
- 8 ounces cream cheese, room temperature 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
Nutrition
pinterest 
facebook 
twitter 
email 
This cake is amazing! Not only is it absolutely delicious but it is so pretty. This was definitely a crowd pleaser and I actually just had a request to make it again, which I totally will! Thank you for this awesome recipe!
The recipe worked perfectly , the only change I made was I cut out the red food color , love the light chocolate flavor of red velvet , just not a fan of artificial colors . If I wanted to do a loaf pan version , in order to make 2 9/5 loaves would I leave the recipe as is , or increase by 1/4 ?
Thank you
Beautiful and Delicious Cake. I baked it for Christmas 2020 and it has been requested for 2021!
This is beauty is currently in my oven making the house smell AMAZING. I cannot wait to take it out and have a piece!
This is so gorgeous! Do you think it would work in one of the more intricate Nordicware Bundt pans? I’m not planning to swirl exactly as this, of course, but curious if the texture would work.
Oh absolutely you can.
Can I use coconut oil instead of vegetable oil?
I personally would not.
I made this cake twice in about 8 days! Does that tell you anything? It is delicious! I like to call it Red Velvet Swirled Cream Cheese Pound Cake! The only thing I did differently was increase the cocoa powder to 3 tbspns and food coloring to 2 tbspns because I wanted a bit of a deeper red. I also couldn’t find European butter so I used regular unsalted butter. It came out perfectly! Thanks, miss Jocelyn!!
my gosh.. my cakes are out of the oven and they look great .. thank u. I’m in love with them . my aunt’s birthday tomorrow .. I made sure I followed to the t so that I’d get a wonderful result . thank u
If I don’t have European butter, which I almost always have, is regular butter okay? And if it is, shall I add a tablespoon or two more since The European is higher fat? I may have a half stick of European butter left. What are your suggestions to be able to incorporate that or, just go with your given amount of all regular butter?
Can’t wait to make this with the brutally cold weather that has hit Kansas this weekend. Should also be getting some snow.
I’m so excited. Mine is in the oven as we speak. And it looks great so far.
I have a couple questions.
Firstly, should the cake be kept in the fridge because of the cream cheese?
Secondly, my cocoa didn’t completely blend in. So I’m a little worried about that. I think the next time I will make sure that it’s all smooth before I add it into the batter. That’s all I can really think of. Anyway, I am so happy you posted this recipe! Thank you so much!
Yes keep in the fridge because of the cream cheese. Next time you should make sure that the cocoa is completely mixed in but don’t overwhip it if that makes sense.