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Red Velvet Marble Pound Cake Recipe | Grandbaby Cakes

Red Velvet Marble Cake Recipe

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!! 
Course Dessert
Cuisine American
Keyword cake recipes, easy, pound cake
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 16 servings
Calories 553kcal


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


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.



Make sure all of your ingredients are at room temperature (especially your butter and cream cheese for both the cake and icing) before making this cake.  It is essential.


Calories: 553kcal | Carbohydrates: 71g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 139mg | Sodium: 245mg | Potassium: 98mg | Sugar: 53g | Vitamin A: 925IU | Calcium: 45mg | Iron: 0.7mg