Red Velvet Marble Cake
A rich, buttery red velvet marble cake with perfectly defined swirls, made using an easy layering technique instead of traditional swirling — no muddy marbling, just clean, beautiful ribbons in every slice.
Equipment
- Stand mixer with paddle attachment
- 10–15 cup bundt pan
- ¼-cup measuring cup
- Wire cooling rack
Ingredients
Cake Batter
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter (at room temperature)
- 2½ cups granulated sugar
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 5 large eggs
- ½ cup milk
Red Velvet Swirl
- ⅓ cup unsweetened cocoa powder
- 5 tablespoons milk
- 1 tablespoon red food colour
Instructions
- Preheat oven to 350°F. Grease and flour a 10–15 cup bundt pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and sour cream until well combined.
- Stir in vanilla extract until combined.
- Add eggs one at a time, mixing well after each addition.
- On low speed, stir in the flour mixture until just incorporated.
- Stir in milk until combined.
- In a separate large bowl, stir together 2½ cups of the batter, cocoa powder, milk, and red food colouring until well combined.
- Using a ¼-cup measuring cup, drop two scoops of plain batter into the prepared bundt pan.
- Drop one scoop of red velvet swirl batter on top of the plain batter.
- Continue alternating between plain and red velvet swirl batters until both are used up.
- Bake for 50–60 minutes, or until a wooden toothpick inserted into the centre comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and cool completely.
- Dust with powdered sugar before serving, if desired.
Video
Notes
Notes
- Cake flour helps give this cake its tender crumb. If unavailable, you can substitute it — watch my full tutorial here: How to Make Cake Flour at Home
- I use salted butter. If using unsalted, increase salt by ½ teaspoon.
- Full-fat sour cream, whole milk Greek yogurt, 2% Greek yogurt, or plain nonfat Greek yogurt can all be used in place of sour cream.
- Use 2% or whole milk for the moistest texture.
- Use unsweetened (natural) cocoa powder rather than Dutch-processed for a more vibrant red swirl.
- Watch the full recipe video here: Red Velvet Marble Cake — Bake with Deepali
- Nutrition values are estimates.