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Red Velvet Marble Cake is a beautiful alternative on the classic red velvet cake!
3 cups cake flour
2 tsp baking powder
½ tsp salt
1 cup butter at room temperature
2½ cups granulated sugar
½ cup plain Greek yogurt
1 T vanilla extract
5 large eggs
½ cup milk
Red Velvet Swirl
1/3 cup unsweetened cocoa powder
5 Tbspns milk
1 TBspn red food colour (I used 1½ tsp red powdered food colour)
Preheat oven to 180’C.
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 yogurt until well-combined.
Stir in vanilla until combined.
Add eggs one at time, mixing well after each addition.
On low, stir in 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 coloring until well-combined.
Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
Drop one scoop of red velvet swirl batter on top of plain batter.
Continue to alternate between plain and red velvet swirl batters until both batters are gone.
Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
Cool cake in the pan on a wire rack for 15 minutes.
Invert the cake onto wire rack, and cool completely
Caramel Cream Cheese Frosting
100g salted butter, softened
200g tub cream cheese, softened
21/2 cups icing sugar (depending on your desired consistency & sweetness of frosting)
1 tsp caramel essence
Using an electric mixer, beat together the butter and the cream cheese.
Slowly blend in the icing sugar and caramel essence, then beat until smooth and well-combined.
Recipe credit: I heart eating
Prepared, tried and tested by: Preshana Singh
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