Red Velvet Cake is a beloved classic in the South, a frequent centerpiece at Christmas dessert tables and often one of the first treats to disappear.
There’s another variation I love that you might enjoy as well:
A Red Velvet Marble Cake.
Lightly marbled and topped with a generous layer of cream cheese frosting, this cake pairs perfectly with a cold glass of milk or a hot cup of coffee.
No fussing with layers or crumb coats — just a simple, delicious cake with a festive nod to tradition. It’s an excellent choice for holiday gatherings, parties, or even Valentine’s Day.
Below is the Red Velvet Marble Cake recipe. I hope you enjoy it!
Red Velvet Marble Cake Recipe
Ingredients
For the Red Velvet Batter
- 1/4 cup (46 g) shortening
- 1 cup (198 g) sugar
- 1 large (50 g) egg
- 1 ounce (28 g) red food coloring
- 1 tablespoon (5.25 g) unsweetened cocoa powder
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 teaspoon (1.3 g) kosher salt
- 1 teaspoon (4.7 g) vanilla extract
- 1/2 teaspoon (3 g) baking soda
- 1/2 cup (113.5) buttermilk
- 2 teaspoons (10 g) vinegar
For the Butter Cake Batter
- 1 cup (226 g) butter, softened
- 2 cups (240 g) all-purpose flour
- 2 teaspoons (9.4 g) vanilla extract
- 2 cups (396 g) sugar
- 4 large (200 g) eggs
- 1/2 teaspoon (1.3 g) kosher salt
- Cream Cheese Frosting (recipe follows or use your favorite)
Instructions
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Preheat oven to 350 degrees F (175 degrees C).
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Prepare a 9 x 13-inch baking pan with butter and flour or baking spray.
For the Red Velvet Batter
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Cream together the vegetable shortening, sugar, and egg until combined.
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Make a paste of the red food coloring and cocoa powder, then add it to the mixture.
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Add the flour and salt alternately with the buttermilk and vanilla, mixing until just combined.
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Stir in the baking soda and vinegar alternately; blend gently without overworking the batter.
For the Butter Cake Batter
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In a separate bowl, cream together the softened butter, sugar, and vanilla until light and creamy.
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Add eggs one at a time, beating well after each addition.
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Stir in the flour and salt until the batter is well combined.
For the Red Velvet Marble Cake
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Spread the red velvet batter evenly across the bottom of the prepared pan.
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Drop dollops of the butter cake batter over the red velvet batter, alternating across the pan.
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Run a knife through the batters to create a marbled effect.
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Bake 45–50 minutes at 350ºF, or until a toothpick or cake tester inserted into the center comes out clean.
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Remove from the oven and allow the cake to cool completely in the pan on a wire rack.
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Top the cooled cake with Cream Cheese Frosting.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Enjoy!
Robyn xoxo