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!

Red Velvet Marble Cake Recipe

5 from 1 vote
Red Velvet Marble Cake is a fun twist on the favorite classic red velvet cake.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 16


For the Red Velvet Batter

  • 1/4 cup (46 g) shortening
  • 1 cup (198 g) sugar
  • 1 large (50 g) egg
  • 1 ounce (28 g) red food coloring
  • 1 tablespoon (5.25 g) unsweetened cocoa powder
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/2 teaspoon (1.3 g) kosher salt
  • 1 teaspoon (4.7 g) vanilla extract
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 cup (113.5) buttermilk
  • 2 teaspoons (10 g) vinegar

For the Butter Cake Batter


  • Preheat oven to 350 degrees.
  • Prepare 9 x 13 baking pan with butter and flour or a baking spray.

For the Red Velvet Batter

  • 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.

For the Butter Cake Batter

  • 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.

For the Red Velvet Marble Cake

  • 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. You can follow my tips for how to tell when your cake is done.
  • Remove from oven and allow to cool completely.


The nutritional information does not include frosting.


Calories: 404kcal | Carbohydrates: 59g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 302mg | Potassium: 71mg | Fiber: 1g | Sugar: 38g | Vitamin A: 451IU | Calcium: 26mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 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

  2. 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?

  3. 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?


    1. Robyn,

      For what size cake is this recipe?? I”m trying to make a 3 layer cake with cream cheese icing … thank you!! 🙂

    2. 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!

  4. 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!


  5. 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?

    1. 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!


    2. 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

    3. Hi David, I normally just use McCormick Red Food Coloring. It always turns out a nice, bright, vibrant, rich red. Good luck!