Marbled Red Velvet Cake with Cream Cheese Glaze
This marbled red velvet cake combines soft vanilla cake with ribbons of chocolatey red velvet batter in every slice. The two batters are layered together before baking, then the cooled cake is finished with a simple cream cheese glaze.
💛 Genesis made this beautiful red velvet cake for us at La Cocina de Keesha Studio. I especially love the marbled center because every slice comes out a little different.
If you love homemade cookies and festive bakes, try our Christmas Butter Cookies, Homemade Pumpkin Pie, and Pumpkin Blondies too.
Tips & Tricks
- Do not overmix after adding flour: Mix only until there are no visible dry spots.
- Add the food coloring gradually: You can always add more until you reach the red color you want.
- Cool before glazing: A warm cake will make the cream cheese glaze melt and run off.
How to Get a Beautiful Marble Effect
Alternate spoonfuls of vanilla and red velvet batter in the pan without fully mixing them to create beautiful swirls when sliced.
For more chocolate-inspired desserts, try our Hot Cocoa Cookies, Christmas Spice Cupcakes, and New York-Style Hazelnut Cream Stuffed Cookies too.
How to Store
Keep the glazed cake covered in the refrigerator for up to 4 days because of the cream cheese topping. Let individual slices sit at room temperature for a little while before serving for a softer texture.
FAQs about Marbled Red Velvet Cake
Marbled Red Velvet Cake with Cream Cheese Glaze
Ingredients
For Marbled Red Velvet Cake with Cream Cheese Glaze
- ½ cup unsalted butter, softened 120 g
- 2 tablespoons vegetable oil 30 g
- 1¼ cups granulated sugar 260 g
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup milk 160 ml
- 2 cups all-purpose flour (260 g)
- Baking powder, quantity to confirm
- Pinch of salt
- 2 tablespoons unsweetened cocoa powder
- Red food coloring, as needed
- 1 tablespoon apple cider vinegar 15 ml
For the Cream Cheese Glaze
- 4 Oz cream cheese, softened 110 g
- ½ cup powdered sugar 50 g
- 1 cup milk, plus more if needed for a thinner glaze 240 ml
Instructions
How to Make Marbled Red Velvet Cake
- Prep: Preheat the oven to 350°F (180°C) and grease your cake pan.
- Cream the Butter: Beat the softened butter, oil, and sugar together until creamy and well combined.
- Add the Eggs: Add the eggs and beat until the mixture becomes lighter and increases in volume.
- Add the Milk: Pour in the milk and mix. The batter may look slightly separated at this point, which is okay.
- Add the Dry Ingredients: Add the flour, baking powder, and salt. Mix only until everything comes together, then add the vanilla.
- Divide the Batter: Separate the batter into two portions, leaving one as the vanilla batter.
- Make the Red Velvet Batter: Add the cocoa powder, apple cider vinegar, and red food coloring to the second portion. Mix until you have an even red color.
- Create the Marble Effect: Add a thick line or layer of vanilla batter to the prepared pan, then add some red velvet batter over it. Continue alternating the two batters until the pan is filled.
- Bake: Bake at 350°F (180°C) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely before adding the cream cheese glaze.
How to Make the Cream Cheese Glaze
- Beat the Cream Cheese: Beat the softened cream cheese with the powdered sugar until smooth.
- Adjust the Consistency: Add milk a little at a time, mixing after each addition, until the glaze is smooth and pourable.
- Decorate: Spoon or drizzle the glaze over the completely cooled cake.
