Red Velvet Marble Cake Recipe

Red Velvet Marble Cake Recipe
Red Velvet Marble Cake Recipe photo by Taste of Home
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Red Velvet Marble Cake Recipe

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I watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.—Jodi Anderson, Overbrook, Kansas
Featured In: 19 Red Velvet Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 2-1/4 cups sugar
  • 3 large eggs
  • 4-1/2 teaspoons white vinegar
  • 1-1/2 teaspoons vanilla extract
  • 3-3/4 cups cake flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 cups buttermilk
  • 3 tablespoons baking cocoa
  • 4-1/2 teaspoons red food coloring
  • FROSTING:
  • 1 cup butter, softened
  • 9 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • 2/3 to 3/4 cup 2% milk

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer half of the batter to another bowl; stir in cocoa and food coloring until blended. Alternately drop plain and chocolate batters by 1/4 cupfuls into prepared pans, dividing batter evenly between pans. To make batter level in pans, bang cake pans several times on counter.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat butter, confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.
Originally published as Red Velvet Marble Cake in Taste of Home Christmas Annual Annual 2014

  • 3/4 cup butter, softened
  • 2-1/4 cups sugar
  • 3 large eggs
  • 4-1/2 teaspoons white vinegar
  • 1-1/2 teaspoons vanilla extract
  • 3-3/4 cups cake flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 cups buttermilk
  • 3 tablespoons baking cocoa
  • 4-1/2 teaspoons red food coloring
  • FROSTING:
  • 1 cup butter, softened
  • 9 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • 2/3 to 3/4 cup 2% milk
  1. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
  3. Transfer half of the batter to another bowl; stir in cocoa and food coloring until blended. Alternately drop plain and chocolate batters by 1/4 cupfuls into prepared pans, dividing batter evenly between pans. To make batter level in pans, bang cake pans several times on counter.
  4. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. In a large bowl, beat butter, confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Spread frosting between layers and over top and sides of cake. Yield: 12 servings.
Originally published as Red Velvet Marble Cake in Taste of Home Christmas Annual Annual 2014

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