Description
This Red Velvet Marble Bundt Cake combines the classic flavors of yellow cake and red velvet in a stunning marbled design. With a moist and tender crumb, this easy-to-make dessert is perfect for holidays, birthdays, or any special occasion!
Ingredients
- 1 box yellow cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup mayonnaise
- ½ cup vegetable oil
- ½ cup water
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
Optional Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- Prepare Batter: In a large bowl, mix cake mix, flour, sugar, sour cream, mayonnaise, oil, water, eggs, and vanilla extract until smooth.
- Separate Batter: Remove 2 cups of batter and place in a separate bowl. Stir in cocoa powder and red food coloring to create red velvet batter.
- Layer Batters: Pour ⅓ of the yellow batter into the Bundt pan, followed by half of the red velvet batter. Repeat the layers, finishing with yellow batter.
- Marble the Cake: Use a butter knife or skewer to gently swirl the batters together in a figure-eight motion.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack. If desired, drizzle with vanilla glaze before serving.
Notes
- Flavor Boost: Add 1 teaspoon of almond extract to the yellow batter for extra depth.
- Chocolate Chips: Fold mini chocolate chips into the red velvet batter for added richness.
- Cream Cheese Filling: Swirl a sweetened cream cheese mixture between the batters for a creamy surprise.
- Dairy-Free Option: Substitute sour cream with dairy-free yogurt.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
