A sweet treat is, well, a sweet way to show love to folks special to us. So for this Valentine’s Day I’ll be remaking a recipe for moist red velvet marbled cake made in a Bundt pan.
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Just look at those beautiful swirls. It is a really pretty cake. That is what caught my attention when I saw it online. I made is last week for our Wednesday evening bible study group. I served it with a scoop of vanilla ice cream on the side and it was a hit.
Preparing batter
Gather ingredients and preheat oven to 325°.
Beat butter and shortening at medium speed with a hand or stand mixer until creamy.
Gradually add sugar.
beating until light and fluffy.
Add eggs, one at a time, beating just until blended after each addition.
Stir together flour baking powder and salt.
Add to butter mixture alternately with milk, beginning and ending with our mixture.
Beat at low speed just until blended after each addition.
Stir in vanilla.
Transfer 2 1/2 cups batter to a 2-qt. bowl; stir in cocoa and liquid food coloring.
Stir until evenly combined.
Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 1/2 inches); top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.
Bake at 325° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Snowy White Vanilla icing
A very easy snowy white icing is just right for topping the red velvet marbled cake.
Stir together the powdered sugar, milk, and vanilla until smooth. Add a few additional drops of milk, if desired for desired consistency.
Drizzle icing on the cooled cake.
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Red Velvet Marbled Cake
Recipe source
INGREDIENTS
- 1 cup butter, softened
- 1/2 cup shortening
- 2 1/2 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa
- 1 tablespoon liquid red food coloring
DIRECTIONS
Preheat oven to 325°.
Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just
until blended after each addition.
Stir together flour baking powder and salt.
Add to butter mixture alternately with milk, beginning and ending with our mixture. Beat at low speed just until blended after each addition.
Stir in vanilla.
Transfer 2 1/2 cups batter to a 2-qt. bowl; stir in cocoa and food coloring.
Drop 2 scoops of plain batter into a greased and floured (see note below) 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 1/2 inches); top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.
Bake at 325° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Drizzle with Snowy White Vanilla icing.
RECIPE NOTE:
To be sure my cakes release easily from the pan, I use a non-stick spray with flour in it. Here is the disaster reason I prefer this spray to other methods of greasing the pan.
Snowy White Vanilla Icing
INGREDIENTS
DIRECTIONS
Whisk together powdered sugar, milk, and vanilla until smooth, adding additional milk, a few drops at a time for desired consistency.
You might also like these other Valentine’s Day posts…
- Cherry Cheese Cupcakes
- Valentine’s Day Gingerbread House
- Sprinkles Red Velvet Cupcakes
- Crochet Heart Valentine Wreath
- Knitted Heart Wash Cloth
- Felt Heart Garland
- The Kindest Thing
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That is a pretty cake and it looks delicious too