I am SO PUMPED about this Marbled Red Velvet Loaf, y’all. It’s slightly inspired by the Starbucks red velvet loaf in that I saw the Starbucks red velvet loaf on their drive-thru menu the other day. And that’s pretty much where the similarities end! I’ve never had the one from Starbucks, and I didn’t develop this one to be a copy cat recipe or anything. I was just immediately inspired to make my own! And I had already ordered my cold brew, so.
Butter-based cakes: Let’s jump right into this recipe! It has two easy cake batters that are super simple to whip up. One is a butter cake and the other is red velvet, obviously! Both are butter-based cakes, so I’m switching things up from my usual oil-based go-to cake recipe. I went with butter here because I feel like it makes a sturdier cake batter, which helps with marbling. Half of the butter cake goes into the pan, then half of the red velvet, then repeat. So you end up with four layers of cake batter in your pan. I slowly ran a knife through the center of the batter using an up and down motion. Then I did this again on the left side closer to the side of the pan, and the same thing on the right side of the pan. I need to make a video of this soon because I know I’m probably not explaining it well! Essentially, you’ll make three lines through the cake batter using this up and down motion.
Loaf pan sizes: I used this 9×4″ loaf pan from King Arthur Baking, which I like because it has straight sides. This recipes works great in a 9×5″ loaf pan as well, but you can certainly use an 8.5×4.5″ or whatever loaf pan you have. Just know that a smaller pan might mean the baking time will vary slightly and you’ll probably need to bake your loaf a tad bit longer. You can always test for doneness by inserting a wooden pick into the center of the cake. If it comes out coated in batter, your loaf cake needs to go back in. If it comes out clean with just a crumb or two stuck to it, you’re good to go. This is such an old baking trick, but I stand by it!
The cake has a nice and soft texture and the cream cheese frosting is flecked with vanilla beans. If you don’t have vanilla bean paste, you can certainly just use vanilla extract. Simple swoops of frosting on top are the perfect way to finish off this baby.
I love this Marbled Red Velvet Loaf as a sweet Valentine’s treat, but honestly, red velvet is such a favorite of mine that I’ll use any excuse to make it. But the marbling inside is sure to delight and surprise anyone you chose to share (or not share) this loaf with! I’ll leave that up to you 😉
Happy baking, friends!
Marbled Red Velvet Loaf
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Servings: 1 loaf
½ cup butter room temperature½ cup granulated sugar1 tsp vanilla extract1 tsp cake batter or butter flavoring1 large egg1 cup all-purpose flour1 ½ tsp baking powder¼ tsp salt½ cup milk
Red Velvet Cake:
½ cup granulated sugar½ cup butter room temperature1 tsp vanilla extract1 large egg1 cup all-purpose flour2 tbsp unsweetened cocoa powder1 ½ tsp baking powder¼ tsp salt½ cup milk½ tbsp red gel food coloring
Vanilla Bean Cream Cheesing Frosting:
4 oz cream cheese½ tbsp vanilla bean paste2 cups powdered sugar
To make the butter cake batter:
Preheat oven to 350°F. Spray a 9×5” loaf pan (I used a 9×4” loaf pan) with baking spray and line with parchment, leaving an overhang so the cake can be easily lifted from the pan once baked and cooled.
In a large bowl, cream butter and sugar on medium speed with an electric mixer until lighter in color and fluffy. Add vanilla, butter flavoring, and egg. Mix well.
Add flour, baking powder, salt, and milk. Mix until all dry ingredients are incorporated. Set aside.
To make the red velvet cake batter:
In another large bowl, cream butter and sugar on medium speed with an electric mixer until lighter in color and fluffy. Add vanilla and egg; mix well.
Add flour, cocoa powder, baking powder, salt, and milk. Mix until all dry ingredients are incorporated.
Stir in red food coloring. Feel free to add a little more if you’d like a more vibrant color!
Spoon half of the butter cake batter into the prepared pan and smooth with a rubber spatula. Spoon half of red velvet batter on top of that. Repeat with the second half of the butter and red velvet cake batters.
To help create a swirled and marbled look, run a knife through the center of the batter, using and up and down motion. Repeat on the left side, closer to the edge of the pan, and then the same on the right side.
Bake for 50 to 55 minutes, or until set in the center and a toothpick inserted into the center comes out clean. (A couple of crumbs are okay.)
Transfer to a wire rack to cool completely.
To make the vanilla bean cream cheese frosting:
Mix cream cheese and vanilla bean paste until smooth. Add half of powdered sugar; mix well. Repeat with second half of powdered sugar. Spread on top of the cooled loaf cake, creating large swoops in the frosting.
Cut into slices to serve. Store covered at room temperature.
All images and text ⓒBethcakes.
follow along with me:
facebook · instagram · twitter · pinterest