This decadent Red Velvet Marble Bundt Cake is a delicious cake covered in a thick vanilla glaze. A red velvet swirl in the middle of this soft and spongy cake is a delicious addition to this vanilla-flavored treat.
If you love bundt cakes then be sure to try this lemon ginger bundt cake next.
Red Velvet Marble Bundt Cake
Red Velvet just screams Valentine’s Day (the flavor not the fabric) and usually, I’m not one to endorse “cheesiness,” but when it comes to this Holiday I just embrace the day. Perhaps it’s the sugar high from all the candy or just the fun I find revolving around the day. I always enjoyed this holiday since I was little and even when I was single I made sure to have the best day possible.
Just last year was our very first Valentine’s Day as a family and ever the traditional that I am I wanted to start family traditions. Yes, red velvet was involved. This year I’m planning to have a nice seated brunch and this Red Velvet Marble Bundt Cake will be the finishing touch.
If you need another simple Valentine’s Day recipe then try this Chocolate Soufflé for Two.
Ingredients in Marble Bundt Cake
This deliciously indulgent cake is comprised of the most simple pantry ingredients and is just as simple to prepare.
- Baking Powder
- Vanilla Extract
- Unsweetened Cocoa
- Red Food Coloring
Vanilla Glaze Ingredients
- Powdered Sugar
- Vanilla Extract
MARBLE BUNDT CAKE
- 1½ cups Butter softened
- 2½ cups Sugar
- 6 large Eggs
- 3 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Milk
- 1 teaspoon Vanilla Extract
- 1 tablespoon Unsweetened Cocoa
- 1 tablespoon Red Food Coloring
- 1¼ cup Powdered Sugar
- 2 teaspoons Milk
- 1/2 teaspoon Vanilla Extract
- Preheat the over to 325 degrees and grease a bundt pan using butter and some flour. Using an electric mixer beat the butter until creamy. Gradually add in the sugar and beat until light and fluffy. Then add in the eggs one at a time beating just until mixed.
- In a medium bowl stir together flour, baking powder, and salt. Add the flour mixture to the butter mixture alternating with the milk but starting with the flour. Beat at a low speed until just blended.
- Drop two scoops of batter into a greased and floured 10-inch bundt pan using a small cookie or ice cream scoop. Top with one scoop of the red velvet batter. Repeat around the entire pan completely covering the bottom, then layer the two batters using the same technique until all the batter is used.
- Bake until a tester inserted into the top comes out clean, 60 to 65 minutes. Cool in the pan on a rack for 15 minutes; invert onto rack and cool completely.
- To make the glaze whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle on the cake once it has cooled.