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

Red Velvet Marble Cake

buttermilk
Red Velvet Marble Cake
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
Directions
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
- 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.
- 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.
- 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.
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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