This decadent Red Velvet Marble Bundt Cake is a delicious cake with swirls of chocolatey red velvet with a springy soft center. Drizzle a sweet vanilla glaze on top or dust it with powdered sugar.
Red Velvet Marble Bundt Cake
After a holiday filled with confections and sugar sometimes I find it hard to slide into the sweetness of the holidays like Valentine’s Day. I rarely say no to chocolate, but often I prefer a subtly sweet treat such as a bundt cake.
This red velvet marble bundt cake works for Christmas as well as Valentine’s day with is vanilla cake inside and red velvet swirl. The slightly crusty exterior pairs perfectly with the springy soft cake inside.
As I said above I rarely say no to chocolate, which is why this chocolate soufflé for two is the perfect decadent treat for when those cravings kick in. Serve this red velvet bundt cake for breakfast and indulge in the chocolate soufflé after dinner for one sweet Valentine’s day.
What is Marble Cake
By gently swirling two different colors or types of batter you get a marble-like look to the cake interior. Red velvet and vanilla cakes make a delicious mix and one that is also beautiful with the deep red coloring.
How to Make Red Velvet Bundt Cake
Bundt cakes are some of the easiest cakes to prepare. There’s no layering and frosting unless of course, you’d like to slice it and slather some frosting on, but really they’re delicious as is.
For this recipe you will need the following ingredients:
- Baking Powder
- Vanilla Extract
- Unsweetened Cocoa Powder
- Red Food Coloring
- Prepare the batter: beat the butter with a mixer until creamy and then gradually add in the sugar, continue beating until light and fluffy. Add the eggs to the butter mixture one at a time.
- Mix dry ingredients: stir together flour, baking powder, and salt in a medium bowl.
- Make the batter: add the flour mixture to the butter mixture alternating with the milk but starting with the flour.
- Create red velvet batter: Transfer 2 1/2 cups batter to a 2-qt. bowl; stir in cocoa and food coloring.
- Layer the batter: 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.
You can also easily drizzle this marble bunt cake in a delicious vanilla frosting that’s equally easy to prepare. This step is optional but recommended for an especially beautiful bundt cake. You will need the following ingredients:
- Powdered Sugar
- Vanilla Extract
Tips for Making Bundt Cake
- Typically the bottom (which you will see as the top while it’s baking) will crack in the center. This is okay because once the cake is removed from the pan it will become the bottom.
- Check “doneness” with about 5 minutes to bake by inserting a toothpick in the center. If it comes out clean it’s done and can be removed, but if there is wet batter on the toothpick add 5 to 7 minutes to the baking time. Repeat this step until the toothpick comes out clean.
- To create the “marble” effect on the cake you can simply layer the batter in the bundt cake pan or use a knife to very gently swirl the layers together and create a thicker marble look. Just be careful to not over-swirl the batters together.
- If adding the vanilla glaze wait until the cake has cooled completely before drizzling it on top.
I’ve always loved bundt cakes for their versatility to be not only a cake, but one that can be served on multiple occasions such as breakfast or brunch, or even during afternoon tea. This lemon ginger bundt cake has always been one of my favorites and when St. Patrick’s Day rolls around making this chocolate Guinness cake is certainly lucky.
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.
- Transfer 2 1/2 cups batter to a 2-qt. bowl; stir in cocoa and food coloring.
- 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.