Description
This delightful Red Velvet Marble Loaf combines the rich, velvety taste of classic red velvet cake with a luscious chocolate swirl for a visually stunning effect. Perfectly moist and tender, it’s topped with a smooth cream cheese frosting that adds a creamy, tangy finish. Ideal for an elegant dessert or a sweet treat alongside your afternoon tea.
Ingredients
Cake Batter
- 1¾ Cups all purpose flour
- 1½ Teaspoons baking powder
- ½ Teaspoon salt
- 3 eggs
- ½ Cup olive oil
- 4 Ounces cream cheese (at room temperature)
- 1 Teaspoon vanilla extract
- 1 Cup granulated white sugar
- oil (or melted butter, for greasing)
- 2 Tablespoons cocoa powder
- 1 Tablespoon granulated white sugar
- red food coloring (as needed)
Cream Cheese Frosting
- 4 Ounces cream cheese (at room temperature)
- ½ Cup powdered sugar
- pinch of salt
- 1 Teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and grease a 9 x 5-inch loaf pan with oil or melted butter. Set aside to prepare the batter.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Prepare Wet Ingredients: In a large bowl, use a hand mixer to combine the eggs, olive oil, room temperature cream cheese, and vanilla extract until smooth and well incorporated.
- Add Sugar: Add the granulated white sugar to the wet mixture and mix thoroughly until the batter is smooth.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients in 2 or 3 increments, gently folding in with a wooden spoon or Danish dough whisk. Avoid overmixing to keep the batter tender.
- Divide the Batter: Evenly divide the batter into two separate bowls.
- Prepare Red Velvet Batter: To one bowl, add the cocoa powder, tablespoon of granulated sugar, and about a teaspoon of red food coloring. Mix well until the batter turns the desired rich red color.
- Layer the Batter: Spoon one third of the plain white batter evenly into the prepared loaf pan. Follow with half of the red velvet batter, spreading it evenly. Use a toothpick or butter knife to swirl the two batters together gently.
- Repeat Layering: Continue layering and swirling with the remaining white and red batters until all is used, ensuring an attractive marbled effect.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the loaf pan cool for 10 minutes before removing the cake and transferring it to a cooling rack to cool completely.
- Make the Cream Cheese Frosting: In a bowl, beat the room temperature cream cheese and powdered sugar using a hand mixer until smooth and creamy. Add a pinch of salt and vanilla extract, mixing well to combine.
- Frost the Cake: Once the loaf is completely cooled, pour the cream cheese frosting over the top. Use an offset spatula to spread the frosting evenly and smoothly over the cake surface.
Notes
- Ensure the cream cheese is at room temperature before mixing to avoid lumps in the batter and frosting.
- Do not overmix the batter once you add the dry ingredients to keep the loaf tender and light.
- The red food coloring amount can be adjusted to achieve your preferred shade of red.
- Use a toothpick or butter knife gently when swirling the batters to avoid overblending the colors.
- Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
