Red Velvet Marble Cake Recipe

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.


Red Velvet Marble Cake Recipe


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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.


Red Velvet Cake Recipe 2

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!

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Red Velvet Marble Cake Recipe
Prep time
Cook time
Total time
Red Velvet Marble Cake is a fun twist on the favorite classic red velvet cake.
Serves: 12
For the Red Velvet Batter
  • 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
For the Butter Cake Batter
  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 2 teaspoons vanilla
  • 2 cups sugar
  • 4 eggs
  • ½ teaspoon salt
  • Cream Cheese Frosting
  1. Preheat oven to 350 degrees.
  2. Prepare 9 x 13 baking pan with butter and flour or a baking spray.
For the Red Velvet Batter
  1. Cream together vegetable shortening, sugar and eggs.
  2. Make a paste of food coloring and cocoa and add to mixture.
  3. Add salt and flour with buttermilk and vanilla.
  4. Alternately add soda and vinegar; just blend, don’t beat hard.
For the Butter Cake Batter
  1. In a separate bowl, cream together butter, sugar, and vanilla until creamy.
  2. Add eggs one at a time, beating well after each addition.
  3. Add flour and salt, mix well.
For the Red Velvet Marble Cake
  1. Spread red velvet cake batter across bottom of prepared baking pan.
  2. Add dollops of butter cake batter alternately across red velvet cake batter.
  3. Run knife through batter to marbleize.
  4. Bake 45-50 minutes at 350º or until toothpick or cake tester inserted into the center comes out clean.
  5. Remove from oven and allow to cool completely.
  6. Top with Cream Cheese Frosting


Robyn xoxo

40 comments on “Red Velvet Marble Cake Recipe”

  1. This looks prettier than regular red velvet cake 🙂

  2. Oh, this sounds so good! And so Christmas-y with the red and white.

  3. This looks both decadent and beautiful. Love the swirls and so seasonal and lovely!

  4. Yum, I love the colors on this – perfect for the holidays!

  5. So perfect for Christmas!! Green frosting would be super cute too!!

  6. Wow that looks delicious! So pretty. I’m going to pin the recipe – maybe I’ll make it for Valentines Day!

  7. What a great idea! Many thanks! It looks delicious and very festive – perfect for the Holidays!

  8. 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!!!!!

  9. What a fun way to make red velvet cake!

  10. I love the beautiful swirls – so festive!
    Great recipe, Robyn. Thanks for sharing it!

  11. Two things I love: red velvet and marble cake…in one! Great idea, and beautifully festive!

  12. 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!


      • 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!

  13. Pingback: Sweet recipes I want to try | Singing Cream

  14. 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!


  15. 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?


  16. WOW! This looks amazing…can’t wait to try this one. Love your website!

  17. Hi Robyn

    I’m a little confused with the directions, for the red velvet batter, you say to add salt and flour with buttermilk and vanilla? Do I combine the flour, salt, buttermilk and vanilla together and then combine the baking soda and vinegar and then alternately add to butter mixture?

  18. Hello Robyn!

    What can I use to replace the vegetable shortening? can I use oil instead?

    Ty! 🙂

  19. It is so easy to make! The taste is so scrumptious!! Everyone loved it!

  20. Hi Robyn,

    I am going to try your red velvet marble recipe for cupcakes…do you recommend 1/2 full or 3/4 full cupcakes? And any other suggestions you can think of would be appreciated when trying cupcakes with this recipe. Thanks! Nichol

  21. Hello!
    These look pretty! Can I know what colors u used? The red looks pretty fuscia! I love it


  22. Hi Robyn! What would be the best substitute for vegetable shortening?

  23. Would this be an easy recipe to make into cupcakes?

  24. I tried this recipe twice both times it rose too high and was dry it didn’tlook at all like picture I would love to have it come out like picture I followed directions precisely and kept close eye on baking time so as not to overtake but it ended up dry ☹️

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