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Red Velvet Marble Bundt Cake

Decadent Red Velvet Marble Bundt Cake for Sweet Celebrations

This Red Velvet Marble Bundt Cake features rich swirls and a unique flavor, making it a perfect treat for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Can use salted butter by reducing added salt.
  • 1/2 cup Shortening Can substitute with additional butter.
  • 2 cups Granulated Sugar
  • 4 large Eggs Ensure they're at room temperature.
  • 2 1/2 cups All-Purpose Flour Gluten-free flour can be used.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Salt Balances sweetness.
  • 1 cup Milk Almond or soy milk can be used as a substitute.
  • 1 tbsp Vanilla Extract Use pure vanilla for best flavor.
  • 1/4 cup Cocoa Powder For the red velvet component.
  • 1 tbsp LorAnn Red Velvet Bakery Emulsion Can substitute with red velvet cake mix.
For the Icing
  • 2 cups Powdered Sugar
  • 1/4 cup Light Corn Syrup
  • 1/4 cup Milk Adjusts icing consistency.

Equipment

  • 16-cup bundt pan
  • Mixing bowl
  • Sifter
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat oven to 325°F (160°C) and grease a bundt pan.
  2. Cream together unsalted butter and shortening until light and fluffy.
  3. Incorporate eggs one at a time, mixing well.
  4. Sift together flour, baking powder, and salt in a separate bowl.
  5. Combine milk and vanilla extract in another bowl.
  6. Alternately add dry and wet mixtures into the creamed butter.
  7. Stir in cocoa powder and LorAnn Red Velvet Bakery Emulsion.
  8. Layer the batters into the bundt pan without swirling.
  9. Gently tap the bundt pan to remove air bubbles.
  10. Bake for 65 to 70 minutes or until a toothpick comes out clean.
  11. Cool in the pan for 30 minutes before inverting onto a wire rack.
  12. Prepare icing and drizzle over the cooled cake.
  13. Allow the icing to set before serving.

Nutrition

Serving: 1sliceCalories: 370kcalCarbohydrates: 52gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 244mgPotassium: 124mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 37mgIron: 2mg

Notes

This cake is best enjoyed fresh but can be stored for a few days at room temperature or longer in the fridge. It is freezer-friendly.

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