Indulge your senses with a slice of our decadent Red Velvet Marble Cake—a show-stopping dessert that’s as delightful to the eyes as it is to the palate! This American classic combines the rich, velvety taste of red velvet with the subtle hint of cocoa, creating a stunning marbled effect that will have your guests reaching for seconds. Perfect for celebrations or just a sweet treat to brighten your day, this cake is not only visually appealing but also surprisingly simple to make. Ready to impress your friends and family? Let’s dive into the recipe that will make you the star of any gathering!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, baking soda, and cocoa powder to ensure a smooth, lump-free mixture.
- In a separate large bowl, combine granulated sugar and vegetable oil. Whisk until the sugar is well incorporated and the mixture becomes slightly lighter in color.
- Add eggs one at a time to the sugar and oil mixture, beating well after each addition to create a smooth, emulsified batter.
- Stir in buttermilk and vanilla extract, mixing until the ingredients are fully combined.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Divide the batter into two separate bowls. In one bowl, add the red food coloring and mix until the batter is a vibrant red color.
- Pour alternating spoonfuls of the plain and red batters into the prepared cake pan, creating a marbled effect. Use a knife or skewer to gently swirl the batters together, being careful not to overmix.
- Add white vinegar to the batter and give a final gentle stir to activate the baking soda and help the cake rise.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting or dust with powdered sugar before serving.
Tips
- Measure Accurately: Baking is a science, so make sure to measure your ingredients precisely for the best results. Use a kitchen scale for dry ingredients if possible.
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, so be gentle!
- Swirl Carefully: For a beautiful marbled effect, alternate spoonfuls of the red and plain batter, then use a knife or skewer to swirl them together without fully blending.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean when it’s done.
- Cooling Time: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from breaking apart and ensures a moist texture.
- Frosting Options: While cream cheese frosting is a classic choice, feel free to get creative! A simple dusting of powdered sugar or a chocolate ganache can also elevate this cake.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 4g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 35mg
