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Red Velvet Marble Cake

2 reviews
Total Time
Prep: 20 min. Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Jodi Anderson, Overbrook, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 22, 2022

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

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buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
Test Kitchen Approved

Red Velvet Marble Cake

2 reviews
Prep Time 20 min
Cook Time 30 min
Yield 16 servings

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
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 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 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.

Nutrition Facts

1 piece: 701 calories, 22g fat (13g saturated fat), 90mg cholesterol, 342mg sodium, 123g carbohydrate (96g sugars, 1g fiber), 5g protein.

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