A couple of years back I uploaded my Zebra Bundt Cake and you loved it. Now here’s the version in a rectangular pan, but also, I had to make it in another flavour or it would be more of the same. This red velvet marbled cake is delicious, with a cream cheese glaze that is just amazing with red velvet.
Red Velvet Marble Cake with a Zebra Marbling
I love the zebra marbling, doesn’t it look lovely? It takes a bit more work because you have to place the batter in piping bags. Then you fill the pan up in lines, but I really think that the bit of extra work is more than worth it. I also love the flavour, because this red velvet marbled cake tastes freaking delicious. Old-fashioned red velvet used to be made with beets. The modern version has red food colouring, cacao powder and also a bit of vinegar. I know the vinegar sounds strange, but it’s what gives it a velvety mouthfeel.
If you’re a fan of red velvet like me, here are a few recipes that I’ll think you’ll like. Also, let me know if you would like to see more recipes from me with this flavour.
Zebra marbling
This red velvet marbled cake can also be made in a bundt pan for a larger version. In that case, you want to multiply the ingredients times 1.5 and the eggs go from being 2 to 3. Follow the instructions of my zebra bundt cake for this zebra marbling effect in a bundt pan. If you want to make it in a round pan, then you only add batter at one point at the centre of the pan. First vanilla, then red velvet, and so on at the same point at the centre.
Ingredients
For the batter
- 120 g unsalted butter at room temperature
- 30 g vegetable or canola oil
- ½ tbsp salt
- 260 g sugar
- 2 eggs
- 1 tsp vanilla extract or essence
- 160 ml milk
- 260 g all-purpose flour
- 1¼ tsp baking powder
For the red velvet marbling
- 3 tsp cacao powder
- 1 tsp liquid red food colouring
- 2 tsp apple cider vinegar
For the glaze (optional)
- 110 g cream cheese at room temperature
- 50 g icing sugar
- 1½ tbsp milk
Instructions
For the batter
- Beat the butter with the sugar and oil until it becomes clearer in colour and looks fluffy. You can do it using an electric mixer or with a whisk.
- Add the eggs and beat again until well incorporated and it should also look aerated. From mixing, the batter should thicken and unstick from the walls of the bowl.
- Add the milk and mix. It will look curdled, but with the flour, it will go back to normal.
- Add the flour, vanilla extract, salt and baking powder and mix.
For the marbling
- Divide the batter in two. I like to weigh the total batter and divide it exactly into two parts. To one of the halves, add the ingredients for the red velvet marbling and mix well to incorporate.
- Grease a 22x11cm/8x4in non-stick pan or you can also line it with a piece of baking paper inside.
- Place the vanilla batter in a piping bag with a round tip of about 1cm/⅓in in diameter. Form a thick vanilla batter line down the centre of the base of the pan, lengthwise. Exactly on top of that one, pipe a red velvet batter line. On top of that one, make a vanilla line and go on like this until you have used up all the batter. It's very important that you make the line exactly on top of the other to get the zebra effect. Alternatively, you can also do a classic marbling by adding bits of each colour of batter in the pan and then using a knife or stick to marble. Tap the pan against your surface to level the batter.
- Bake the cake in a preheated oven at 180°C/350°F for 45 min – 1 hour or until a knife with teeth comes out clean from the middle. It's important not to overbake it so it doesn't dry up. If you have an electric oven, check the cake at the 30min mark to make sure it's not going overly golden on top. If it's golden enough, switch to only bottom heat or place aluminium foil on top.
- Unmould the cake while it's still hot.
For the glaze
- Wait until the cake is totally cold to glaze it.
- In a bowl, add the cream cheese, sugar and milk. With a small whisk, mix everything to get a smooth glaze.
- Spread the glaze on the cake and let it dry a bit, at least 30min before cutting.
