Red Velvet Marble Cake Recipe – Vanilla and red velvet flavors get swirled in a perfectly tender, moist and absolutely decadent pound cake!!
It’s the most wonderful time of the year!!! My Christmas music is on full blast with my fave Christmas cds on repeat, and my house is feeling so festive and holiday ready. My baking is also in full throttle. Tis’ the season to holiday bake for your loved ones. Whether you are baking homemade gifts for family or getting treats ready to place under the tree for Santa, there is no better time to bake than during this time of year.
This Christmas, I am all about honoring classic flavors in new ways. Red velvet is such a quintessential holiday flavor. The color is just as festive as the taste. I’ve made the traditional layer red velvet cake for years and decided an update was needed.
This red velvet marble cake is the perfect twist on the classic. In fact, I think it is easier to make even though the stunning swirls throughout make it seem like a true revelation.
The base of the cake is Land O’ Lakes European Style Super Premium unsalted butter along with cream cheese. The butter really creates the most sensational rich flavor because of its higher fat content. It is incredible. I use this butter on everything from my morning toast to pie crusts, and it is even better in this cake.
The blending of both vanilla cake and red velvet flavored cake in a Bundt® pan is quite beautiful, and the taste is unreal. I can’t imagine how many compliments you will receive once you place this cake in front of people for the holidays.
Disclosure: I partnered with Land O’ Lakes for this Red Velvet Marble Pound Cake recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
- 1½ cups (3 sticks) Land O Lakes® European Style Super Premium Unsalted Butter, room temperature
- 1 (8 ounce) package cream cheese, room temperature
- 3 cups granulated sugar
- 1 tablespoon vegetable or canola oil
- 6 large eggs, room temperature
- 3 cups cake flour
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 tablespoon hot water
- 4 oz cream cheese, room temperature
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon pure vanilla extract
- Start by preheating your oven to 325°F then liberally spray a 12-cup Bundt® pan with non-stick baking spray.
- In your mixer bowl, add butter and cream cheese and beat for two minutes on high speed. Next, slowly add in sugar and oil then continue beating on high speed for an additional five minutes until it’s a very pale yellow and fluffy.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
- Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour ½ of cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring and hot water until completely well mixed.
- Alternate dollops of vanilla and red velvet cake batter into Bundt® pan using a skewer to swirl batter.
- Bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
- Mix cream cheese, powdered sugar, milk and vanilla extract until smooth then pour over top of cooled cake and serve.
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I love the balance of the two flavors in this cake! It looks so pretty too!
It tastes so amazing!
This is definitely a classic worth making over and over again!
I totally agree!
What a great cake… for the holidays, or any day!!
Thank you so much!
What a beautifil cake! The presentation is absolutely amazing! I cannot wait to try this.
Hooray thank you so much Naomi!
These look amazing! I love that they are from scratch! I am with you on winning over my heart. I need something good like this cakes for instance. Delicious!
What a beautiful cake! I love the idea of making red velvet marble cake instead of traditional with chocolate and vanilla. Gorgeous photos as usual ♥
Awww thanks doll! It is so delicious.
I have a question, and it is this: why are we not eating this at all times. All of us.
Hahahaha awesome point boo!
Hello Jocelyn,
I have some clarifying questions. The ingredient list mentions 8 oz of cream cheese. Are we supposed to use the entire 8 ozs in the cake batter mixture AND an additional 4 ozs for the drizzle? Meaning a total of 12 ozs of cream cheese needed for this recipe?
Hi Kenya, yes that’s totally correct. You need 12 ounces total.
Thank you Jocelyn! I’ll be baking this next month for my book club. I’ll be sure to tag you on IG!
This is so pretty! You make the best cakes!
Awww thank you so much!
I LOVE red velvet and I’ve been searching for more reasons to put my bundt cake pan to use so I’m adding this to my ‘must-try’ list!
Oh yes this is a perfect way to use that bundt pan of yours!
This is absolutely gorgeous! My kid will surely ask for more than one slice!!
This cake looks stunning! I love the marbled look!
Thank you so so much!
Can This cake be made Gluten Free??
Yes you can adapt the ingredients to remove the gluten for sure.
I need to make this cake for our office potluck! It looks so fun and festive!
That is the most perfect marbling I have ever seen. So pretty!!
This really is an EPIC cake! Gorgeous and perfect for the holiday season.
This looks sooo good! I’m wondering, would I be able to use my mini bunt cake pans ok with this?
Yep you totally can! Just make sure you adjust and watch the baking time on them.
Thank you! I’ll be making this today!
When making the layers do you need to keep the white and reds on top of each other or alternate them?
You definitely want to alternate them so you can get a defined cake with two different colors and flavors.
This is one incredibly gorgeous cake!
I absolutely love your recipes! I want to make this cake, but I can’t find the Land o’Lakes European butter in my area. Any suggestions for a suitable substitute?
Aww thank you so much!!! You can actually use regular Land O’ Lakes butter if you can’t find the European butter in your area. Here is a link to where to go to see where to purchase. https://www.landolakes.com/where-to-buy/
I want to try this, but I have 2 questions:
1. What is the reason for adding the vanilla at the end instead of with the butter and cream cheese?
2. Are you using a Kitchen aid mixer or regular hand held mixer? Five minutes is a long time to beat with a Kitchen aid mixer. Thanks.
Hi Barb, I prefer adding the vanilla at the end of the process so it gets into all of the ingredients. Just my personal preference. Also I use both hand and stand mixer and I prefer a longer creaming period to add as much air to the cake as possible since it isn’t a leavened cake. It will help it to rise.
These look incredibly delicious!
Hello!!!
I just made a cranberry walnut pound cake at 2 AM just one day ago, and it’s addictive. The recipe called for a simple powdered sugar glaze, but I instinctively added some Orange juice to the glaze. However, after reading your recipe, I will add Orange extract and grated orange peel to the batter, as your recipe calls for. Lastly, I will also exchange the AP flour I used for my recipe to cake flour, a lighter version. Thank you for sharing this recipe. I will make it exactly as you do, but will include 1/2 cup of chopped walnuts (or pecans).
May you and your family have a very Merry Christmas and an amazing 2018, beyond your expectations!
Thanks so much! I hope you enjoy!
Where do I begin? This cake was fantabulous! Made it for Christmas dinner & my family LOVED it. I used the Land O Lakes European Style butter & I think I’m in love. The cake was moist & the marbiling held beautifully. Thank you for sharing this recipe!
Awww wonderful!!!! I’m so so glad you enjoyed it.