Vanilla Red Velvet Marbled Pound Cake Recipe

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

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
  4. You can also find great recipes at Recipe Index 
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
4.88 from 16 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices


  • 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


  • 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………….



Recipe from Paula 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.


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
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    1. You can use either. I always use salted, but professionals say to use unsalted when baking. I just like salted better.

  1. 5 stars
    The cake is AMAZING! I have baked several of your pound cake recipes, however my favorite is the Whipping Cream Pound Cake and I add 5 flavorings. I have found ways to convert a lot of your PC recipes to the WCPC recipe with fabulous results! However, I cannot figure out the best way to convert this recipe to be all Red Velvet, as that is my husband’s absolute favorite. I fear if I add more cocoa, it may dry out my cake. Any ideas?

  2. 5 stars
    What a beauty! I made this for our last gathering and it was gone right away. Thanks for the recipe.

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Your email address will not be published.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