• Home
  • About
    • New? Start Here
    • My Life
    • Press
    • Contact
    • LEGAL
  • Recipes
    • All Recipes
    • Appetizers
    • Beverages
    • Big Daddy’s Dish
    • Breads
    • Breakfast
    • College Student Recipes
    • Desserts
      • Cobblers
      • Pound Cake Recipes Reviewed
    • Dressings & Sauces
    • Entree
      • Beef
      • Pasta
      • Pork
      • Seafood
      • Poultry
    • Encore
    • Healthy
    • Recipe Collections
    • Salads
    • Sandwiches
    • side dishes
    • Soup
    • Snacks
  • Resources
  • Extras
    • Crafts/DIY
    • Fit & Fab
    • Housekeeping
    • Travel
    • Local Eats
    • View My Instagram
    • Videos
  • Shop
    • SHOP MY FAVORITES
    • PHOTOGRAPHY ESSENTIALS
    • Amazon Favorites
    • Kitchen
    • Home + Candles
    • Shop Beauty Favs
    • Shop Gift Ideas
  • Recipe Box
  • Stay up to date. Subscribe to receive blog updates in your email inbox.

Call Me PMc

Cooking. Creating. Sharing

Vanilla Red Velvet Marbled Pound Cake Recipe

Oct.posted by Paula 26 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

Vanilla Red Velvet Marbled Pound Cake Recipe is the best of two desserts in one! It’s rich, dense, buttery, and decadent.

For more scrumptious recipes, fun projects and exciting news, follow me around the web!
Pinterest, Facebook, Twitter, Instagram

Vanilla Red Velvet Marbled Pound Cake

I’ve been brainstorming pound cake for my Pound Cake Series. I came up with this Vanilla Red Velvet Marbled Pound Cake recipe where I combined both a traditional pound cake and a red velvet pound cake. The two differenct batters are swirled together to create a marbled affect. It’s beautiful and delicious!

It’s THE BEST of both!

Vanilla Red Velvet Marbled Pound Cake

Vanilla Red Velvet Marbled Pound Cake Recipe has a nice red velvet flavor, which to me is a faint cocoa flavor. Does red velvet have a flavor other than cocoa? Red food coloring maybe. Not sure, but paired with the buttery vanilla pound cake, this is a really tasty cake.

The texture is dense, moist, and has a fine crumb. Furthermore, it has that crusty outside that everyone loves.

Vanilla Red Velvet Marbled Pound Cake

Additionally, it’s a beautiful cake, a real show-stopper, which makes it a really good dessert for holidays, celebrations, church socials, etc. I made it for game day and literally had people fighting over it!

Vanilla Red Velvet Marbled Pound Cake Recipe

I smothered my Vanilla Red Velvet Marbles Pound Cake Recipe with a sweet Buttermilk Glaze that is to-die-for! It’s sweet and smooth and the perfect crown for this jewel of a cake! I also tried it with a Cream Cheese Drizzle. If you’re a fan of Cream Cheese Frosting, you’ll love it. (Note – The photographs are taken with the Cream Cheese Drizzle on the cake. The video was made with the Buttermilk Glaze. Both are excellent.)

As well, I used a clear vanilla extract in the frosting. You may use a regular (brown colored) vanilla extract, however, it may discolor your frosting slightly to cream, not a pure white frosting. You can find clear vanilla in the baking department of craft stores, the craft department at WalMart, or a store that sells baking products.

Vanilla Red Velvet Marbled Pound Cake

Pound Cake Baking Tips

  1. Read through your recipe completely, once or twice before beginning. Prep any ingredients that need special attention, like chopping fruit, toasting nuts, sifting flour.
  2. I baked my cake in this Tube Pan.
  3. To bake in a 9×5-inch loaf pan. bake at 325° for 40-45 minutes. You can use an 8×4-inch loaf pan, but you’ll need to bake it slightly longer.
  4. Bring all the cold ingredients to room temperature before beginning.
  5. Use real butter.
  6. Measure carefully, especially the flour. How do you measure flour? To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
  7. Read all about how to Calibrate your oven in this post.
  8. Read all my tips for Baking the Perfect Pound Cake.

Vanilla Red Velvet Marbled Pound Cake

While you’re here, check out my most popular recipes

    1. Easy Strawberry Cake
    2. Pecan Cobbler
    3. Million Dollar Pound Cake

 

Vanilla Red Velvet Marbled Pound Cake Recipe

Vanilla Red Velvet Marbled Pound Cake Recipe

Vanilla Red Velvet Marbled Pound Cake Recipe is the best of two desserts in one! It's rich, dense, buttery, and decadent.
Author: Paula
4.87 from 15 votes
Print Pin Rate

Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.

Save To Your Recipe Box Go to your saved recipes
Prevent your screen from going dark
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices

Ingredients

  • 1 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 2 and ½ cups granulated sugar
  • 6 large eggs at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 tablespoon vanilla extract
  • 2 tablespoon unsweetened cocoa
  • 1 tablespoon red food coloring

Buttermilk Glaze

  • 1 cup granulated sugar
  • 1 and ½ teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 cup butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons whole milk

Alternate icing - Cream Cheese Glaze

  • 4 ounces cream cheese at room temperature
  • 2 tablespoons butter at room temperature
  • 1 and ½ cups confectioners' sugar sifted
  • ¼ cup heavy cream or whole milk (heavy cream is better)
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 325 degrees F.
  • Grease and flour a 10-inch bundt pan or tube pan.
  • Cream the butter and shortening until smooth.
  • Gradually add sugar, beating until light and fluffy.
  • Add the eggs, one at a time beating until just incorporated after each addition.
  • Stir together the flour, baking powder, and salt.
  • Add flour alternately with the milk beginning and ending with the flour.
  • Stir in vanilla.
  • Transfer half the mixture to another bowl.
  • To one batch of batter, add cocoa and food coloring. Stir until combined.
  • Evenly pour half of the vanilla pound cake batter into the prepared pan.
  • Top that layer with half of the red velvet pound cake batter. Spread evenly.
  • Repeat with remaining vanilla then red velvet batter. Smooth the top.
  • Bake at 325 degrees F for 1 hour to 1 hour 10 minutes. The cake will be done when a wooden pick inserted in the thickest part comes out clean or with dry crumbs.
  • Cool on a wire rack for 20 minutes before inverting the cake on serving tray.
  • Cool cake completely.Bring
  • When cooled, frost with Buttermilk Glaze.

Buttermilk Glaze

  • On medium heat, in a large, heavy-bottomed skillet, bring sugar, baking soda, buttermilk, butter, and corn syrup to a low boil.
  • Stir constantly for 4 minutes.
  • Remove from heat and stir in vanilla.
  • Whisk until smooth.
  • If the glaze is too thick to drizzle over cake, add whole milk 1 tablespoon at a time until thin enough to pour. Frosting will thicken as it cools.
  • Serve immediately. Store in an airtight container.

Alternate icing - Cream Cheese Glaze

  • Combine cream cheese and butter. Slowly add sugar alternately with milk and vanilla. Add more milk if needed to get a pourable consistency. Put in a ziptop bag and snip the corner off. Drizzle over cake.............

Video

Notes

 
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

Nutrition

Calories: 688kcal | Carbohydrates: 86g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 169mg | Sodium: 498mg | Potassium: 160mg | Fiber: 1g | Sugar: 61g | Vitamin A: 903IU | Calcium: 74mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

 

You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck

 

Paula
« Creative Creepy Halloween Food
Best Caramel Apple Cobbler »

Comments

  1. Rebekah Kuk says

    10.27.22 at 10:01 am

    5 stars
    What a beauty! I made this for our last gathering and it was gone right away. Thanks for the recipe.

    Reply
  2. Jenn says

    10.27.22 at 8:09 am

    5 stars
    This is my favorite holiday cake! It is requested every year and everyone loves it!

    Reply
  3. Heidi Bruaw says

    10.26.22 at 11:48 pm

    5 stars
    This was a huge hit at our Sunday potluck! I made it with the Cream Cheese Frosting and it was gone within minutes. I think I will make it again at Christmastime because it looks so festive!

    Reply
  4. Gen says

    10.26.22 at 4:00 pm

    5 stars
    Not only is this delicious but absolutely gorgeous too! Thank you for this recipe.

    Reply
  5. Samantha says

    10.26.22 at 1:54 pm

    5 stars
    My new go to recipe! Delicious!

    Reply
  6. Patricia Gibson says

    11.30.21 at 4:37 pm

    5 stars
    I made this cake about 3 years ago. All was good but that extra 1/2 cup sugar would make this cake complete. So if I did the 3 cups of sugar would the other ingredients remain the same?

    Reply
    • Paula says

      12.01.21 at 8:12 pm

      I would leave everything else the same.

      Reply
  7. Emily Henning says

    01.23.21 at 12:16 pm

    Instead of Red food coloring can you use Green

    Reply
  8. Hernandez Jamie says

    11.03.20 at 7:14 am

    Hello! Anything to modify for high altitude (I’m in Colorado)?
    This is a beautiful cake!

    Reply
    • Paula says

      06.15.22 at 12:48 pm

      I have no way to test but found this https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

      Reply
  9. Cp says

    11.01.20 at 5:30 am

    Do you have to refrigerate this cake because of the icing?

    Reply
    • Paula says

      11.01.20 at 7:19 am

      Yes

      Reply
  10. Marites says

    07.11.20 at 4:25 pm

    can i used butter as well to substitute for shortening? since shortening is hard to find here..

    Reply
    • Paula says

      07.13.20 at 7:11 pm

      Yes, you can use all butter. It will be the same amount as the shortening

      Reply
  11. PEARL BANKS says

    09.05.18 at 11:12 am

    That red velvet marble looks very scrumptious and definitely would be great for a Christmas dessert !!!

    Reply
  12. Diana says

    12.19.16 at 8:23 am

    My buttermilk glaze was clear not white, wonder if the glaze was suppose to be powdered sugar instead of granulated? The inside of the cake was very pretty and tasted great but I was very disappointed in the overall appearance of the cake.

    Reply
    • Paula says

      04.22.17 at 9:54 am

      I did use granulated sugar, confectioners sugar could be used as well.

      Reply
  13. James Wright says

    10.03.16 at 8:43 am

    Hello Paula, wish you could show a video of you making this cake it is so beautiful. Make a great Christmas cake for the Holidays. Thanks

    Reply
    • Speedy says

      10.16.16 at 8:24 am

      Hi Paula I made your cake it came out beautiful, as you stated just follow the recipe completely and you will have success.

      Reply
  14. Elizabeth says

    10.03.16 at 7:20 am

    In your narrative you mention swirling the batters, however, in the numbered steps, that is not mentioned – do you swirl after all the layers are poured, or after each two layers?

    Reply
    • Paula says

      10.03.16 at 8:54 am

      The way I describe adding the batters by layering them will create the swirl. I found this method the best, running a knife through it often just made it pink and not as defined.

      Reply
      • Deb says

        07.05.19 at 8:20 am

        I made this for July 4th. It’s a pretty cake. I ended up with more of the red swirl because of the way I divided the batter. I’m more impressed with tasted and texture and this one was just ok. It wasn’t dry, but not as moist or tasty as I expected it to be. I also made my favorite Cream Cheese pound cake. By comparison family was fighting over the CCPC and wanted more of it.

        Reply
  15. Debbie Caraballo says

    10.02.16 at 9:26 am

    Yet another beautiful pound cake…it will be great for the Christmas season. Thanks, pinning!!

    Reply
  16. Nana says

    10.02.16 at 7:06 am

    Wow-that cake just says Christmas to me! I will make a trial one in advance and then hopefully it will be on my Christmas Eve buffet table.

    Reply
    • Paula says

      10.02.16 at 10:25 am

      I hope you enjoy it, Nana. I was pleased with the flavor and appearance.

      Reply
  17. Sammie says

    10.02.16 at 7:02 am

    Utterly stunning. So moist and delicious I cannot wait to try this.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




The Big Pound Cake Review

60 pound cake recipes

Featured Categories

  • Appetizers
  • Beverages
  • Breakfast
  • Desserts
  • Entrees
  • Side Dishes
  • College Student Recipes

Search specific recipes

Search specific recipes

Archives

Old Fashioned chocolate Crinkle Cookies

Old Fashioned Chocolate Crinkle Cookies

Easter Sand Art Brownies

Easter Sand Art Brownie Recipe

Cinnamon Chips with Daiquiri Dip

CINNAMON CHIPS with DAIQUIRI DIP

Chocolate Chess Pie

Chocolate Chess Pie

Favorites

slider with chicken and cheese

BBQ Chicken Sliders

Chorizo Baked Beans

SPICY CHORIZO BAKED BEANS

Southwest Blackened Chicken Salad

Southwest Blackened Chicken Salad

blackened chicken plated

Southwest Skillet Blackened Chicken

Hawaiian Loco Moco, regional recipe for hamburger steak

Hawaiian Loco Moco {Hamburger Steak}

lettuce Wraps

BLTA Wraps

profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
read more
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS

DISCLOSURE

Call Me PMc is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases at no cost to you. 

Read my Privacy Policy.

COPYRIGHT

© 2012 – 2023 All recipes & images are original & the sole property of CallMePMc.com All Rights Reserved. All content is for your personal enjoyment & content herein is in no way to be used for commercial purposes. Other than linking to a page, do not copy or otherwise use images or original recipes without my written permission. Republishing posts in their entirety is prohibited. Use of this site automatically constitutes your agreement to these terms.

SUBSCRIBE TO OUR NEWSLETTER

Stay up to date. Subscribe to receive blog updates in your email inbox

  • Copyright © 2023 Call Me PMc. Design & Development by Melissa Rose Design