Red velvet marble cake
This beautiful red velvet marble cake is a sight to behold, but above all it's a delicious combination of vanilla cake and red velvet.
Servings: 12 slices
Ingredients
- 200 grams unsalted butter
- 200 grams caster sugar
- 1 tsp vanilla extract or 8g vanilla sugar
- 4 eggs M
- 200 grams self-raising flour
- Pinch of salt
- 2 tsp cocoa powder
- 2 tbsp milk
- red food coloring
Equipment
- Loaf pan 25 cm/10 inch
Instructions
- Cream together the butter and sugar. Add the eggs one at a time, mixing briefly before adding the next egg. Add the vanilla extract to the last egg.
- Add the self-raising flour and salt and mix to a smooth dough. Stop mixing when the flour is fully incorporated.
- Take two thirds of the mixture out of the bowl and put it in a separate bowl.
- Make a paste of the cocoa powder and milk, pour this into the bowl with a third of the dough and mix until you have a nice dough. Meanwhile, add the red food coloring until the mixture is the desired colour.
- Pour half the vanilla mixture into a greased and floured cake tin (or line it with parchment paper). Spread evenly with a spatula.
- Do the same with the red velvet mixture and finish with the last of the vanilla mixture.
- Use a knife to briefly cut through the batter to create a nice marble effect.
- Bake for about 60 minutes at 175°C/345˚F (conventional oven).
- Let the cake cool for about 10 minutes in the loaf pan before you transfer the cake to a cooling rack.
Tips
- You can read all my tips for making the perfect cake in this article.
- I prefer to use a gel color, which is the most concentrated color and gives the best red result.
How to store
Properly wrapped, the cake will keep for about 5 days outside the fridge. It can be frozen for up to 3 months.