Vanilla Red Velvet Marbled Pound Cake Recipe is the best of two desserts in one! It’s rich, dense, buttery, and decadent.
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 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.
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 a 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 Recipe is the best of two desserts in one! It's rich, dense, buttery, and decadent.
- 1 cup butter softened
- 1/2 cup solid vegetables shortening
- 2 and 1/2 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 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 2 to 3 tablespoon whole milk
- 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.
CREAM CHEESE GLAZE
4 ounces cream cheese 2 tablespoon butter, at room temperature1 and 1/2 cups confectioners' sugar1/4 cup whole milk or heavy cream1 teaspoon vanilla extractCombine 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 @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.
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