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Red Velvet Marble Cake

This Red Velvet Marble Loaf Cake is delicious and so, so pretty. It's topped with cream cheese frosting that's always so good with red velvet. This marbling technique with the zebra style is gorgeous and really easy to accomplish.
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Course: Breakfast, Brunch, Dessert, Tea Time
Cuisine: American
Keyword: cream cheese frosting, Marble cake, red velvet
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10 portions in a 22x11cm/8x4in pan. Double quantities for a bundt pan.
Author: Lorena Salinas from Cravings Journal

Ingredients

For the batter

  • 120 g unsalted butter at room temperature
  • 30 g vegetable or canola oil
  • 260 g sugar
  • 2 eggs
  • 160 ml milk
  • 260 g all-purpose flour
  • tsp baking powder
  • ½ tbsp salt
  • 1 tsp vanilla extract or essence

For the red velvet marbling

  • 3 tsp unsweetened cocoa powder
  • 1 tsp liquid red food colouring
  • 2 tsp apple cider vinegar or white vinegar

For the cream cheese frosting

  • 110 g cream cheese at room temperature
  • 50 g icing sugar
  • 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.
  • Line a 22x11cm/8x4in with baking paper.
  • Place the vanilla batter in a piping bag with a round tip of about 1cm/⅓in in diameter. Form a thick vanilla batter line along the centre of the base of the pan. 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 skewer to marble. Tap the pan against your surface to level the batter.
  • Optional: cut thin strips of cold butter and place them along the centre of the batter. This will make it open evenly at the centre.
  • Bake the cake in a preheated oven at 180°C/350°F for 45 min - 1 hour or until a serrated knife 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 30-minute 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.
  • Release the cake from the pan while it's still hot.

For the cream cheese frosting

  • 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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