Red Velvet Marble Bundt Cake Recipe
Red Velvet Marble Bundt Cake
This was a fun cake to put together and the finished product turned out really pretty. I found the recipe at MyRecipes.com and originally planned to make it a green velvet cake for St. Patrick’s day – but I had this cute red and white plate to display it on so red velvet it remained.
Ingredients:
- 1 cup butter, softened
- 1/2 cup shortening
- 2 1/2 cups sugar
- 6 large eggs
- 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
- 1 tablespoon red food coloring
Directions:
Preheat oven to 325°. Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Transfer 2 1/2 cups batter to a medium bowl; stir in cocoa and food coloring.
Drop 2 scoops of plain batter into a greased and floured 10-inch Bundt pan, using a small cookie scoop (about 1 1/2 inches); top with 1 scoop of red velvet batter. Repeat around entire pan and continue layering batters in pan until all batter is used.
Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Drizzle with Cream Cheese Glaze while still warm.
Cream Cheese Glaze
1/2 cup powdered sugar
1/2 cup (4 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
3 Tbsp milk
Place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add milk, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack.
I loved how my red velvet swirl bundt cake turned out for the photos but was disappointed because it tasted dry, not moist like a freshly baked cake. The cause might have been that my oven temperature was not accurate – it took an extra 15 minutes of baking time until a wooden pick inserted in the center came out clean. Overbaking will make a cake taste dry, so an oven thermometer is on the grocery list for next time. If the actual recipe was at fault, adding 2 extra egg whites would have helped give it more moisture.
We also felt that a double batch of frosting would have made a big difference, probably because for both of us it is always all about the frosting! But it was such a pretty cake!
I love making cakes…. especially bundt cakes! I haven’t tried one like this before! I love the swirl inside… so pretty!! I need to try this for my next family get together.
I’m pretty much a disaster in the kitchen. But I honestly think I could pull thus of!