Red velvet cake always catches our attention. Apart from its vibrant red colour, we love its rich and chocolaty flavour. It’s even a greater visual treat if you create some marbling effect by alternating the red and white cake batter. I love the little surprise when I could see how the marbling turns out after the cake is sliced. Each piece has a different marbling and not a single piece looks identical.
The red velvet marble cake texture is very soft with a moist and tender crumb. So divine! If you love buttery and chocolaty marble cake, try this recipe. It is easy and straightforward. Though the cake is already so delicious on its own, you may top it with your favourite cream cheese frosting if you like.
150g unsalted butter (room temperature)
230g caster sugar
½ teaspoon vanilla extract
180g plain flour
1 tablespoon cocoa powder
1 ½ – 2 teaspoon red colouring
1 teaspoon baking powder
½ teaspoon salt
1. Preheat oven to 175C.
2. Grease a 9×5 inch loaf pan. (You may use a slightly smaller pan if you prefer to have a taller cake. I use a 8×4 inch loaf pan.)
3. In a large bowl, sift flour together with baking powder and salt. Set aside.
4. In another large bowl, use an electric mixer and cream butter and sugar together for 3-5 minutes or until light and fluffy.
5. Add eggs one at a time and beating well after each addition.
6. Add vanilla and mix in.
7. Reduce the mixer speed to low. Add flour mixture to the butter mixture in 3 additions, alternating with buttermilk, beginning and ending with the dry ingredients.
8. Divide the batter into 2 portions.
9. Add cocoa powder and red colouring into one portion and mix well.
10. Pour half of the plain batter into the pan, followed by half of the red batter. Lightly swirl the cake batter with a butter knife. Repeat the steps for the remaining cake batter.
11. Bake at 175C for 55-60 minutes.
12. Remove from the oven and let the cake cool on the wire rack.
13. You may top the cake with cream cheese frosting if you like.