Red Velvet Marble Cake Recipe

A spatula pulling out a slice of red velvet marble cake from the whole cake.

4.42 from 81 votes

Red Velvet Marble Cake Recipe

Red Velvet Marble Cake Recipe is holiday perfection with its combination of both vanilla and red velvet flavors swirled together in a perfectly tender, moist and absolutely decadent pound cake.

Prep Time25

Cook Time1 15

Total Time1 40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 553kcal

Author: Jocelyn Delk Adams

Equipment

1 12 cup bundt pan
1 Stand mixer

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

US Customary - Metric

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