My recipe for Red Velvet Marble Cake is wonderfully moist, flavorful, and is simple to make at home. This easy red velvet cake recipe is the perfect marble cake. Red velvet cake swirled into vanilla pound cake to create this delicious cake.
For this recipe, I’ve combined the the best of both worlds. Red Velvet Marble Cake is wonderfully moist and features a basic vanilla cake that you swirl in red velvet. Be sure and try Sour Cream Coffee Cake, Easy Orange Dreamsicle Cake, Chocolate Raspberry Cake, Easy Pumpkin Cake, and Lemon Pound Cake.
I’m loving the new Fluted Cake pan from Lodge. Did you buy one yet? Completely worth the investment!
How to get a cake to come out of the pan easily:
Brush the pan with a thin layer of Crisco or vegetable shortening. Then dust with all-purpose flour. Bang out the excess flour.
Bake as directed. Let the cake cool for 10 minutes before removing from the pan! Gently remove from the pan onto a baking rack and let cool completely before icing or dusting with powdered sugar.
Do you love my recipes?! I really hope you love this Red Velvet Cake as much as we do! I’d LOVE to hear from you! If you have a moment, leave a comment with a star review.
Red Velvet Marble Cake
- 3 cups sifted all-purpose flour
- 1 cup (2 sticks) unsalted butter softened
- 2 1/2 cups granulated sugar
- 6 large eggs room temperature
- 1 1/2 cups Cabot Greek Vanilla Bean yogurt (or sour cream)
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cider vinegar
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon red food coloring
- In a large mixing bowl, cream together softened butter and granulated sugar. Add the vanilla extract and the eggs, one at a time. Combine well. Sift the flour with the baking powder and set aside.
- Add the Greek yogurt and combine. Add the sifted flour, salt and baking powder. Scrape the bottom and sides of the bowl occasionally, using a rubber spatula.
- Place a third of the cake batter into a bowl. Mix together cider vinegar and baking soda. Add that mixture to the batter along with the unsweetened cocoa powder and red food coloring. Mix together well.
- Prepare a 12- cup Bundt pan with cooking spray and dust with flour.
- Scoop both batters into the prepared baking pan, alternating between both. Use a butter knife to swirl the cake batters together. Be careful not to touch sides or bottom of the pan.
- Bake in a preheated 350 degree F oven for about 50 to 55 minutes or until a toothpick when inserted comes out clean. Take out of the pan and cool on a baking rack.
- Dust with powdered sugar and cut into slices.
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