Do you know what happens when a red velvet cake meets a pound cake? The resulting marble cake is gorgeous! Even better, the cake tastes incredibly delicious, its moist, rich and unforgettable!
To create the beautiful well defined swirls, different batters are layered on top of each other. This is a much better technique instead of using the traditional method of swirling together the batters using a knife.
You can cover the cake and store at room temperature for about 3-4 days.
- 3 cups cake flour
- 1 cup butter (at room temperature)
- 2 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ cup non-fat plain Greek yogurt
- 5 large eggs
- ½ cup milk
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Red Velvet Swirl:
- 1/3 cup unsweetened cocoa powder
- 1 tablespoons red food color
- 5 tablespoons milk
- Preheat oven to 350° F.
- Grease and flour a 10-15-cup bundt pan.
- In a mixing bowl, whisk together the cake flour, baking powder, and salt then set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, sugar, and yogurt until well-combined then add in the vanilla and stir until combined.
- Gradually add in the eggs one at time, mixing well after each addition.
- Set the speed to low and stir in flour mixture until just incorporated.
- Then stir in the milk until combined.
- In a different mixing bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring until well-combined.
- Using a ¼ cup measuring cup, drop two scoops of plain batter into the prepared bundt pan. Drop one scoop of red velvet swirl batter on top of plain batter. Continue to alternate between plain and red velvet swirl batters until both batters are all used up.
- Place in the oven and bake for about 50-60 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan on a wire rack for about 20 minutes then invert the cake onto wire rack to cool completely.
- Serve and enjoy.