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fudgy red velvet marblecake

Fudge Marble Red Velvet Cake

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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 wooden skewer or butter knife
  • 1 Wire rack
  • 1 cooling tray
  • 1 parchment paper sheet
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 offset spatula

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 3/4 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1/2 cup neutral oil
  • 3 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 tablespoon unsweetened cocoa powder natural
  • 1 tablespoon red food coloring liquid or gel
  • 4 ounce semisweet chocolate chopped and melted, cooled
  • 1/4 cup sour cream room temperature
  • 8 ounce cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt

Instructions
 

  • Preheat oven to 350°F and line two 9-inch pans with parchment and lightly grease the sides.
  • In a large bowl beat softened butter, oil, and granulated sugar until pale and fluffy, about 2 minutes.
  • Add eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla.
  • In a separate bowl whisk flour, baking powder, baking soda, and salt.
  • Combine buttermilk and sour cream in a small bowl.
  • Add dry ingredients to the butter mixture in three additions alternating with the buttermilk mixture, beginning and ending with dry, mixing just to combine.
  • Transfer 1 cup of the batter to a small bowl and stir in melted cooled chocolate to make the fudge swirl batter.
  • To the remaining batter whisk in cocoa powder, red food coloring, and vinegar until evenly red and smooth.
  • Divide the red batter evenly between the prepared pans and dollop spoonfuls of fudge batter over each.
  • Use a skewer or butter knife to gently swirl the batters together with 2–3 figure-eight passes without overmixing.
  • Bake for 30–35 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
  • Cool cakes in pans on a wire rack for 10 minutes, then invert, peel parchment, and cool completely.
  • For frosting beat cream cheese and 1/4 cup butter until smooth and creamy.
  • Add powdered sugar, vanilla, and a pinch of salt and beat until fluffy and spreadable.
  • Level cake tops if needed, place one layer on a stand, spread frosting, top with second layer, and frost the outside.
  • Chill the frosted cake for 30 minutes to set before slicing.

Notes

Use room-temperature dairy and eggs so the batter emulsifies and bakes evenly, and avoid overmixing once the flour is added to keep the crumb tender. For the marble, less is more—two or three gentle swirls create distinct ribbons without muddying the colors. If your chocolate is hot it will seize the batter, so let it cool until just lukewarm before folding in. Gel food coloring gives stronger, cleaner red with less liquid; add a touch more cocoa for a deeper classic red velvet tone. Grease and line pans thoroughly to prevent sticking, and rotate pans halfway through baking for even rise. If the frosting is too soft, chill it 10 minutes; if too thick, beat in 1–2 teaspoons of milk. The cake keeps covered and refrigerated for up to 4 days; bring to room temperature before serving for best texture.
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