Easy recipe to make perfectly swirled red velvet marble cake.
- Carbohydrate 72.3115449994966 g
- Cholesterol 147.830208333139 mg
- Fat 9.68376281252476 g
- Fiber 1.52895837620397 g
- Protein 12.5925261453529 g
- Saturated Fat 4.46745223958824 g
- Serving Size 1 1 Serving (171g)
- Sodium 82.7761666475999 mg
- Sugar 70.7825866232927 g
- Trans Fat 1.44848782293189 g
- Calories 436 calories
Step-by-step
- 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 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 2 ½ 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.
While a standard pound cake relies on a uniform, pale crumb throughout its interior, marbled variations introduce contrasting hues and complex textures by dividing the batter before baking. Confectioners historically created these swirling patterns to showcase skill in fat-sugar emulsions, ensuring neither flavor dominated the slice. Achieving distinct pockets of chocolate and vanilla requires precise handling of the unbaked mixture, because over-mixing the two components during the drop phase turns the entire crumb a muddy shade of pink rather than producing defined ribbons of color.
Testing Doneness Without a Thermometer
Bundt cakes present a unique challenge when checking for doneness due to their dense crumb and deep central tube. Insert a wooden toothpick halfway between the inner ring and the outer edge at a 45-degree angle to probe the deepest section of the batter. If the stick emerges with wet crumbs clinging to it, return the pan to the oven for another five minutes at 350 degrees Fahrenheit. Conversely, completely clean metal skewers can occasionally mislead bakers if they puncture a pocket of melted butter or sugar syrup rather than actual cake structure. Look for a few moist crumbs clinging to the wood, which guarantees optimal internal moisture without raw pockets remaining. Letting the baked pastry rest inside its greased and floured 10-15-cup bundt pan for exactly 15 minutes before inversion prevents structural collapse.
- If the exterior browns too quickly after 35 minutes, loosely drape a sheet of aluminum foil over the top.
- Ensure butter is at room temperature to properly aerate with sugar during creaming.
- Cool completely on a wire rack to allow starches to fully set before slicing.
