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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.
Course Dessert
Cuisine American/Southern
Keyword cake, pound cake, pound cake recipe, red velvet
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 688kcal
Author Paula Jones


  • 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 @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.


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