Red Velvet Marble Bundt Cake

4.80 from 10 votes

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 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