Red Velvet Cake takes a place of stature here in the south. It is sure to be a part of plenty of Christmas dessert buffets and always seems to be one of the first cakes to disappear.
But, there is another way that I love Red Velvet Cake that I think you’ll enjoy, too.
A Red Velvet Marble Cake.
Oh yeah, it’s good.
With a generous spread of cream cheese frosting on the top and a cold glass of milk or hot cup of coffee, it’s pretty amazing actually.
No fiddling with layers and crumb coats.
Just pure deliciousness.
My recipe for Red Velvet Marble Cake is the perfect answer for those Christmas parties or other get togethers where you want to serve something just a little bit different from the classic recipes, but with a nod to the tradition.
And you know, I’m thinking it might be just perfect for Valentine’s Day, too.
Here’s my Red Velvet Marble Cake Recipe. I hope you love it!
- ¼ cup vegetable shortening
- 1 cup sugar
- 1 egg
- 1 ounce red food coloring
- 1 tablespoon cocoa
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ cup buttermilk
- 2 teaspoons vinegar
- 1 cup butter, softened
- 2 cups all-purpose flour
- 2 teaspoons vanilla
- 2 cups sugar
- 4 eggs
- ½ teaspoon salt
- Cream Cheese Frosting
- Preheat oven to 350 degrees.
- Prepare 9 x 13 baking pan with butter and flour or a baking spray.
- Cream together vegetable shortening, sugar and eggs.
- Make a paste of food coloring and cocoa and add to mixture.
- Add salt and flour with buttermilk and vanilla.
- Alternately add soda and vinegar; just blend, don’t beat hard.
- In a separate bowl, cream together butter, sugar, and vanilla until creamy.
- Add eggs one at a time, beating well after each addition.
- Add flour and salt, mix well.
- Spread red velvet cake batter across bottom of prepared baking pan.
- Add dollops of butter cake batter alternately across red velvet cake batter.
- Run knife through batter to marbleize.
- Bake 45-50 minutes at 350º or until toothpick or cake tester inserted into the center comes out clean.
- Remove from oven and allow to cool completely.
- Top with Cream Cheese Frosting
Enjoy!
Robyn xoxo
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This looks prettier than regular red velvet cake
Thanks so much, Yuri.
Oh, this sounds so good! And so Christmas-y with the red and white.
Thanks, Amy. I love it for Christmas!
Yum, I love the colors on this – perfect for the holidays!
Thanks, it is a fun twist on the classic.
So perfect for Christmas!! Green frosting would be super cute too!!
Oh, what a fun idea!
This looks both decadent and beautiful. Love the swirls and so seasonal and lovely!
Thanks so much, Averie.
Wow that looks delicious! So pretty. I’m going to pin the recipe – maybe I’ll make it for Valentines Day!
Thanks so much. It would be perfect for Valentine’s Day!
What a great idea! Many thanks! It looks delicious and very festive – perfect for the Holidays!
Thanks, Michele. Isn’t it so cheery and bright. I love it.
Another perfect recipe!!! Like the idea of no fiddling with layers! Just the words “butter cake” is a big reason to make this – yummy delicious!!! Thanks Robyn for helping to make me “FAT & HAPPY!!!!!
Mary, I hope y’all like this one as much as we do! It is definitely worth the calories!!!
What a fun way to make red velvet cake!
Thanks so much, Sylvie. I think it is bright and cheery, too!
I love the beautiful swirls – so festive!
Great recipe, Robyn. Thanks for sharing it!
Two things I love: red velvet and marble cake…in one! Great idea, and beautifully festive!
This would make a brilliant cake for my son’s upcoming dinosaur themed birthday; he could cut open his dinosaur to reveal ‘meat’ and ‘bones’ inside! Can you tell me how well the cake can be cut to shape and / or layered?
Hey David!
What a cool idea! I’ve never layered, cut, and frosted this recipe, but here is what I would do.
To layer the cake, depending on how many you plan for the cake to feed, I would double the recipe and cook into two separate 9×13 baking dishes. Then, I’d freeze both layers for at least an hour until they are very firm before spreading the frosting on one and layering.
Then, I’d pop back into the freezer for that to set.
Then, if you draw your design on parchment paper to all for a 9×13 and cut it out. Place on top of the top layer of cake and then carefully cut the layers to the design. Then, guess what, back into the freezer to set again and then I’d frost it all over.
Such a cool idea for a party and I sure hope you send me photos if you do it!
Good luck and happy birthday to your son!
Robyn
Hi Robyn,
Thanks for the advice. I did try it out, but as I was using 9″ round tins I just made a single recipe and split it in two.
The problem I had was that, although it cooked and tasted beautiful, it wasn’t red! It turned out brown, just like a chocolate cake. Can you tell me what kind of food colouring you use, as the regular stuff we get here in the UK is obviously not up to the job.
Regards, David
Hi David, I normally just use McCormick Red Food Coloring. It always turns out a nice, bright, vibrant, rich red. Good luck!
Hello Robyn,
I’m sure a huge fan of your recipes. The cinnamon rolls are always a hit whenever I make them! Just a quick question, I’ve been trying to find vegetable shortening everywhere but it looks like they don’t carry them here. What can I replace it with?
Thanks a million!
Meera
sounds yummy!
Hi I just made this recipe today exactly how you describe. My problem is that the red velvet came out dry and with very little flavor. Maybe use more butter along with the shortening?
Thanks
Hi Carmen,
xoxo
Sorry you had problems with it. Yes, I think butter helps everything!
Robyn,
For what size cake is this recipe?? I”m trying to make a 3 layer cake with cream cheese icing … thank you!!
Hi Carmen,
I’m not sure I would recommend this recipe for a 3 layer cake. It is a sheet cake (9×13) recipe. Good luck!
WOW! This looks amazing…can’t wait to try this one. Love your website!