Red Velvet Marble Bundt Cake
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This Red Velvet Marble Bundt Cake is the perfect dessert to impress your loved ones on Valentine’s Day! The best part? It all starts with a convenient cake mix, making it both simple and delicious.
To create this stunning red velvet cake, you’ll use a vanilla cake mix as the base. However, we’ll take it up a notch with a few extra ingredients to enhance the flavor and texture. In addition to the usual water, eggs, and oil called for on the box, you’ll add flour, sugar, sour cream, and even a little mayonnaise. These additions contribute to a rich, moist cake that tastes homemade.
Ingredients for Red Velvet Marble Bundt Cake Recipe
- CLASSIC YELLOW CAKE MIX
- ALL-PURPOSE FLOUR
- SUGAR
- SOUR CREAM
- VEGETABLE OIL
- WATER
- MAYONNAISE
- EGGS
- VANILLA EXTRACT
- UNSWEETENED COCOA POWDER
- RED FOOD COLORING
- POWDERED SUGAR
- MILK
Instructions for Red Velvet Marble Bundt Cake
To begin, mix all the above ingredients with the cake mix for the usual 2 minutes. Once the batter is mixed, you set aside 2 cups of it to mix in some cocoa powder and red food coloring to make the red velvet part of the cake.
Now, to make sure you can remove your red velvet marble cake from the bundt pan, there are two things I recommend you do. Spray your bundt pan with a baking spray that includes flour in it. You can find it just on the baking aisle of the grocery store. The other tip is to make sure the cake cools in the pan for 10 minutes before inverting it onto a plate.
Once you have the pan prepared, you layer the batters in the pan. Start with an even layer of vanilla batter and then a layer of red velvet. Next you do another vanilla, red velvet, and then vanilla layer. No need to swirl the batter or anything. That double-u-shaped swirl will occur as the cake rises and bakes.
Once that cake has cooked and cooled for 10 minutes, it’s time to invert the cake. Once the cake is out of the pan, allow it to cool completely. Meanwhile, it’s time for the sweet vanilla glaze. This is made by combining some powdered sugar, milk, and vanilla until smooth. Then drizzle it over the cooled cake. I like to give it a little time for the icing to set before I cut the cake into slices.
Frequently Asked Questions
Can I use a different cake mix flavor instead of vanilla?
Yes, you can use a white or yellow cake mix if you prefer. Both will work well with the red velvet marbling.
What can I use if I don’t have sour cream?
If you don’t have sour cream, you can substitute it with an equal amount of plain Greek yogurt or buttermilk. Both options will maintain the cake’s moist texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in an airtight container. Frost it just before serving for the best presentation.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
What if I don’t have mayonnaise?|
If you don’t have mayonnaise, you can replace it with an equal amount of vegetable oil. The mayonnaise adds moisture and richness, but oil will work as a substitute.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days.
FOR MORE RECIPES LIKE THIS, TRY:
Red Velvet Marble Bundt Cake
Real Mom Kitchen
Equipment
Ingredients
- 1 box classic yellow cake mix
- 1 cup flour
- 1 cup sugar
- ¾ cup sour cream
- ½ cup vegetable oil
- ½ cup water
- ¼ cup mayonnaise
- 4 large eggs
- 2 tsp vanilla
- 1 Tbsp cocoa powder
- 1 Tbsp red food coloring
- For the vanilla glaze
- 2 ½ cups powdered sugar
- 3 Tbsp milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan. (I use a baking spray with flour in it) Set aside.
- Place the cake mix, flour, sugar, sour cream, oil, water, mayonnaise, eggs, and vanilla in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes.
- Place 2 cups of batter to a medium bowl; stir in cocoa powder and food coloring.
- Pour a third of the plain batter evenly into the prepared bundt pan. Gently scoop in half of the red batter on top, distributing evenly. Use a spatula to smooth slightly. Continue layering batters in pan as directed above until all batter is used.
- Bake at 350 degrees oven for 50-55 minutes or until a toothpick inserted in middle comes out clean. Allow to cool for 10 minutes in the pan. Invert the cake onto serving dish and allow to cool completely.
- In a large bowl, whisk together the icing ingredients together until smooth. Drizzle over the cooled cake. Serves 12.
Nutrition
Recipe adapted from Mom Loves Baking.
