Red Velvet Marble Cake
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD: 16 servings.
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
Ingredients
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3/4 cup butter, softened
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2-1/4 cups sugar
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3 large eggs
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4-1/2 teaspoons white vinegar
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1-1/2 teaspoons vanilla extract
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3-3/4 cups cake flour
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1-1/2 teaspoons baking soda
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1-1/2 cups buttermilk
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3 tablespoons baking cocoa
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4-1/2 teaspoons red food coloring
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FROSTING:
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1 cup butter, softened
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9 cups confectioners' sugar
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3 teaspoons vanilla extract
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2/3 to 3/4 cup 2% milk
Directions
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1.
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
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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.
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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.
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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.
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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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