Marbled red velvet Bundt cake is a dense, pound-style cake made by swirling vanilla batter with chocolate-flavored red velvet batter and baking it in a Bundt pan.
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This Red Velvet Marble Bundt Cake recipe uses a butter-and-oil batter with buttermilk for moisture, layers the batters to create a marble effect, and finishes with a silky chocolate ganache.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure.
- Granulated sugar: Sweetens the cake and helps create a soft, moist crumb.
- Unsalted butter: Adds richness and classic pound cake flavor.
- Avocado or vegetable oil: Keeps the cake moist even after cooling.
- Eggs: Bind the batter and support even rising in a Bundt pan.
- Buttermilk: Adds moisture and a slight tang, enhancing the red velvet flavor.
- Cocoa powder: Gives the red velvet swirl its mild chocolate taste.
- Red food coloring: Creates the signature red velvet color contrast.
- Bittersweet chocolate: Forms the base of a smooth, balanced ganache. It can be substituted with semisweet chocolate.
- Heavy cream: Melts the chocolate evenly, resulting in a glossy finish.
How to Make Red Velvet Marble Bundt Cake
Note: Full instructions are provided in the recipe card below.
- Prepare a 12-cup Bundt pan by greasing it thoroughly and dusting lightly with flour; set aside. Preheat the oven to 350°F (180°C) and position a rack in the center.
- In a large bowl, whisk together the buttermilk, eggs, salt, vanilla extract, and oil until completely blended. Set aside.
- Place the flour, sugar, and baking powder into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 1 minute to evenly combine the dry ingredients.
- With the mixer still running on low, add the softened butter a little at a time. Continue mixing until the butter is fully incorporated and the mixture has a fine, sandy texture, about 3 to 4 minutes.
- Pour in half of the liquid mixture, mix on low speed until just combined, then scrape down the sides and bottom of the bowl.
- Increase the mixer speed to medium and beat for about 1 minute and 15 seconds. Stop and scrape the bowl.
- With the mixer on low, add in half of the remaining liquid ingredients and blend until smooth. Add the remaining liquids, mixing just until combined.
- Transfer 2½ cups of the finished batter to a separate bowl. In a small bowl, stir together the cocoa powder, red food coloring, sugar, baking powder, and buttermilk until smooth. Fold this mixture into the reserved batter to create the red velvet swirl.
- Spoon half of the plain batter into the prepared Bundt pan. Add half of the red velvet batter on top, then repeat with the remaining batters. Gently swirl with a knife to create a marbled effect.
- Bake for 70 to 75 minutes, or until a skewer inserted into the center comes out with moist crumbs.
- Let the bundt cake cool in the pan for 20 minutes. Gently tap the pan from side to side to loosen the cake, then invert it onto a wire rack. While the cake is still warm, wrap it loosely in plastic wrap and let it cool to room temperature.
- To prepare the ganache, combine the chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring well between each, until smooth and glossy, about 45 to 60 seconds. Avoid overheating.
- Let the ganache cool slightly. Test the consistency by drizzling a small amount over one section of the cake. If it runs too quickly, allow it to thicken for another 5 to 10 minutes before glazing the entire cake. Once the ganache has set, garnish with fresh strawberries if desired.
Hint: Layer the vanilla and red velvet batters instead of mixing them together, then swirl gently just 2-3 times with a knife to keep the pattern defined.
Storage, Make Ahead, & Freezing
Storage: Keep the bundt cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Make Ahead: Bake the bundt cake 1 day in advance and glaze just before serving for the best texture and appearance.
Freezing: Freeze the unglazed cake tightly wrapped for up to 2 months; thaw overnight and add the ganache before serving.
Camila's Tips & Variations
- For cleaner marbling: Keep the vanilla and red velvet batters slightly thick and swirl only a few times with a knife.
- Cream cheese finish: Swap the chocolate ganache for a classic cream cheese glaze if you prefer a tangier topping.
- Deeper red velvet flavor: Add 1-2 extra teaspoons of cocoa powder to the red velvet batter without changing the texture.
- Mini Bundt option: Divide the batter into mini Bundt pans and reduce baking time, checking for doneness early.
Frequently Asked Questions
Why did my Bundt cake turn out dry?
Overbaking removes moisture; bake only until a skewer shows moist crumbs.
How do I keep the marble swirl from blending together?
Over-swirling mixes the batters; use only a few gentle knife passes.
What happens if my ganache is too thin?
Ganache that's too warm will run; let it cool 5-10 minutes before glazing.
Why did my bundt cake stick to the Bundt pan?
Insufficient greasing causes sticking; grease and flour every groove thoroughly.
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Recipe
Red Velvet Marble Bundt Cake
Marbled red velvet Bundt cake is a dense, pound-style cake made by swirling vanilla batter with chocolate-flavored red velvet batter and baking it in a Bundt pan.
Equipment
Ingredients
Cake Batter
- 440 g all-purpose flour
- 540 g granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 160 ml (⅔ cup) buttermilk, room temperature
- 6 large eggs , room temperature
- 4 teaspoons vanilla extract
- 118 ml (½ cup) avocado oil or vegetable oil
- 254 g unsalted butter , softened
Red Velvet Swirl
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 tablespoon granulated sugar
- ¼ teaspoon baking powder
- 2 tablespoons buttermilk
Chocolate Ganache
- 118 ml (½ cup) heavy cream
- 140 g bittersweet chocolate (such as Ghirardelli), finely chopped
Instructions
- Prepare a 12-cup Bundt pan by greasing it thoroughly and dusting lightly with flour; set aside. Preheat the oven to 350°F (180°C) and position a rack in the center.
- In a large bowl, whisk together the buttermilk, eggs, salt, vanilla extract, and oil until completely blended. Set aside.
- Place the flour, sugar, and baking powder into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 1 minute to evenly combine the dry ingredients.
- With the mixer still running on low, add the softened butter a little at a time. Continue mixing until the butter is fully incorporated and the mixture has a fine, sandy texture, about 3 to 4 minutes.
- Pour in half of the liquid mixture, mix on low speed until just combined, then scrape down the sides and bottom of the bowl.
- Increase the mixer speed to medium and beat for about 1 minute and 15 seconds. Stop and scrape the bowl.
- With the mixer on low, add in half of the remaining liquid ingredients and blend until smooth. Add the remaining liquids, mixing just until combined.
- Transfer 2½ cups of the finished batter to a separate bowl. In a small bowl, stir together the cocoa powder, red food coloring, sugar, baking powder, and buttermilk until smooth. Fold this mixture into the reserved batter to create the red velvet swirl.
- Spoon half of the plain batter into the prepared Bundt pan. Add half of the red velvet batter on top, then repeat with the remaining batters. Gently swirl with a knife to create a marbled effect.
- Bake for 70 to 75 minutes, or until a skewer inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 20 minutes. Gently tap the pan from side to side to loosen the cake, then invert it onto a wire rack. While the cake is still warm, wrap it loosely in plastic wrap and let it cool to room temperature.
- To prepare the ganache, combine the chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 15-second intervals, stirring well between each, until smooth and glossy, about 45 to 60 seconds. Avoid overheating.
- Let the ganache cool slightly. Test the consistency by drizzling a small amount over one section of the cake.
- If it runs too quickly, allow it to thicken for another 5 to 10 minutes before glazing the entire cake. Once the ganache has set, garnish with fresh strawberries if desired.
Notes
Storage: Keep the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Make Ahead: Bake the cake 1 day in advance and glaze just before serving for the best texture and appearance.
Freezing: Freeze the unglazed cake tightly wrapped for up to 2 months; thaw overnight and add the ganache before serving.
Nutrition
Nutrition Facts
Red Velvet Marble Bundt Cake
Amount per Serving
Calories
695
% Daily Value*
Fat
38
g
58
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
152
mg
51
%
Sodium
333
mg
14
%
Potassium
192
mg
5
%
Carbohydrates
82
g
27
%
Fiber
2
g
8
%
Sugar
52
g
58
%
Protein
9
g
18
%
Vitamin A
842
IU
17
%
Vitamin C
0.1
mg
0
%
Calcium
103
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
