Red Velvet Marble Bundt Cake

Red Velvet Marble Bundt Cake - swirls of classic yellow cake and red velvet cake batter gently scooped into a greased bundt pan to create a beautiful marble pattern that's perfect for the holidays. Drizzled with vanilla glaze.

I'm so excited about this Red Velvet Marble Bundt Cake. Isn't it festive? I recently saw a similar cake in Southern Living magazine and wanted to give it a try. Mine's an easier version using a cake mix. It's similar to my very popular Nothing Bundt Red Velvet Cake recipe (110K shares). The marble pattern is easy to achieve by simply scooping the batter into the pan in alternating colors. No need to swirl it with a knife. It's so cool to see the pattern it creates when baked. Slicing this gorgeous Christmas cake is sure to be a hit at your holiday party this year!

Ingredients You Need for This Cake

Yellow Cake Mix - I used Duncan Hines Classic Yellow (15.25 oz)

Flour - all purpose flour

Sugar - white granulated sugar

Sour cream - I prefer regular sour cream, not low fat

Mayonnaise - yep, you read that right. Don't use Miracle Whip. I prefer Hellman's.

Eggs - I always use large eggs at room temperature for all my baking recipes.

Vanilla - use real vanilla extract, not flavoring.

Cocoa - I used Hershey's 100% Cacao unsweetened

Red Food Coloring - I used McCormick's

How to Make red velvet marble bundt cake

1. Start by greasing your Bundt pan extremely well to prevent the cake from sticking (see below for instructions).
2. Whip up your cake batter, reserving two cups to color red.
3. Alternate scooping the two batter colors into the pan, starting with the plain batter, then red.
4. You will have 3 layers of the two colors. Do not swirl with a knife, it will create it's own marble pattern in the baking process.
5. Bake as directed and let it cool completely, then drizzle with vanilla glaze.

How to Make Vanilla Glaze

1. In a large bowl, whisk together the powdered sugar, milk and vanilla until smooth.
2. That's it. This vanilla glaze is as easy as pie!
3. Generously drizzle over cooled cake.

How to Make Sure Your Cake Doesn’t Stick

1. Grease the Bundt pan really well with shortening.
2. Use a generous amount and cover entire inside of the pan (I use my hands).
3. Sprinkle a couple tablespoons of flour over the shortening.
4. Roll it all around to cover the shortening.
5. Pour out any excess flour.
6. Now your pan is ready for the cake batter and it will definitely not stick once it’s baked!

I hope you enjoy my easy Red Velvet Marble Bundt Cake recipe this Christmas. Be sure to share a photo and tag #momlovesbaking on Instagram if you make it.

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Red Velvet Marble Bundt Cake

Swirls of classic yellow cake and red velvet cake batter gently scooped into a greased bundt pan to create a beautiful marble pattern that's perfect for the holidays.

4.75 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 20 servings

Calories: 208kcal

Author: Lise Sullivan Ode

Ingredients

For the cake

• ▢ 1 box classic yellow cake mix I used Duncan Hines
• ▢ 1 cup all purpose flour
• ▢ 1 cup granulated sugar
• ▢ ¾ cup sour cream room temperature
• ▢ ½ cup vegetable oil
• ▢ ½ cup water
• ▢ ¼ cup mayonnaise
• ▢ 4 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1 tablespoon cocoa powder
• ▢ 1 tablespoon red food coloring

For the vanilla glaze

• ▢ 2 ½ cups powdered sugar
• ▢ 3 tablespoons plus 1 teaspoon milk
• ▢ 1 teaspoon vanilla extract

For garnish

• ▢ Raspberries
• ▢ Mint leaves

Instructions

For the cake

• Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan. (I use Crisco and lots of it.) Set aside.
• Place all ingredients in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes. Transfer 2 cups of batter to a medium bowl; stir in cocoa and food coloring.
• Pour a third of the plain batter evenly into the prepared pan. Gently scoop in half of the red batter on top, distributing evenly. Use a spatula to smooth slightly. Continue layering batters in pan as directed above until all batter is used.
• Bake in preheated oven for 50-55 minutes or until a toothpick inserted in middle comes out clean. Let cool completely, about 1 hour. Remove from pan onto serving platter and drizzle with vanilla glaze (instructions follow).

For the vanilla glaze

• In a large bowl, whisk together the powdered sugar, milk and vanilla until smooth.

Nutrition

Calories: 208kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 44mg | Potassium: 39mg | Fiber: 1g | Sugar: 25g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.