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Homemade Red Velvet Marble Bundt Cake photo

Red Velvet Marble Bundt Cake

This Red Velvet Marble Bundt Cake is a stunning dessert that combines rich flavors and beautiful presentation!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup butter softened
  • 1/2 cup shortening
  • 2 1/2 cups sugar
  • 6 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon liquid red food coloring
For the Glaze:
  • 2 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

Directions
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  2. Step 2: Prepare the Bundt Pan - Grease your Bundt pan thoroughly with butter or non-stick cooking spray.
  3. Step 3: Cream the Butter and Shortening - In a large mixing bowl, combine the softened butter and shortening. Beat until light and fluffy.
  4. Step 4: Add Sugar - Gradually add the sugar to the creamed mixture, beating until fluffy, about 3 to 5 minutes.
  5. Step 5: Incorporate the Eggs - Add the eggs one at a time, mixing well after each addition.
  6. Step 6: Combine Dry Ingredients - In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Step 7: Alternate Adding Dry Ingredients and Milk - Gradually add the dry mixture to the creamed mixture, alternating with the milk.
  8. Step 8: Add Vanilla Extract - Stir in the vanilla extract until well incorporated.
  9. Step 9: Divide the Batter - Divide the batter into two bowls. Mix cocoa powder and red food coloring into one bowl.
  10. Step 10: Layer the Batter - Spoon alternating layers of the vanilla and red velvet batters into the prepared Bundt pan.
  11. Step 11: Bake - Place the Bundt pan in the preheated oven and bake for 60 to 70 minutes.
  12. Step 12: Cool the Cake - Allow it to cool in the pan for about 15 minutes, then invert onto a cooling rack.
  13. Step 13: Prepare the Glaze - Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  14. Step 14: Glaze the Cake - Drizzle the glaze over the cooled cake, allowing it to cascade down the sides.

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • Wrap tightly in plastic wrap for up to a week in the refrigerator.
  • Freeze for up to 2 months; thaw in the refrigerator before serving.