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Red Velvet Marbled Cake

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Course: Breakfast, Brunch, Dessert, Tea Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10 portions in a 22x11cm/8x4in pan
Author: Lorena Salinas from Cravings Journal


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
  • 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
  • tbsp milk


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.
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