Red Velvet Marble Loaf Cake with Cream Cheese Frosting

Thick slices of marble loaf cake with red velvet and vanilla swirls topped with cream cheese frosting.

5 from 1 vote

Red Velvet Marble Loaf Cake with Cream Cheese Frosting

A NY-style ultra-moist red velvet marble loaf, dense, buttery, and pudding-like in the center, with a tangy cream cheese frosting. Engineered for a 1 lb loaf pan with a perfect dome.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Ingredients

Red Velvet Marble Loaf Cake

1 & 1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoons baking soda
1/4 teaspoons baking powder
1/2 teaspoons fine salt
6 tbsp butter salted or unsalted, melted and slightly cooled
1/4 cup vegetable oil
1/2 cup full-fat sour cream room temp
2 large eggs room temp
1 egg yolk room temp
1.5 teaspoons pure vanilla extract
2 tbsp whole milk room temp
1 tablespoon unsweetened cocoa powder
1/2 tablespoon red gel food coloring
1/2 teaspoon distilled white vinegar

Cream Cheese Frosting

4 ounces cream cheese
1/4 cup butter salted or unsalted, for frosting
1 cup powdered sugar
1/2 teaspoons vanilla extract for frosting
1 pinch pinch of salt for frosting

US Customary - Metric

Instructions

Red Velvet Marble Loaf Cake

Preheat oven to 325°F. Grease and line a loaf pan with parchment.
In a bowl, whisk together all dry ingredients except the cocoa powder.
1 & 1/2 cup all-purpose flour, 1 cup granulated sugar, 1/2 teaspoons baking soda, 1/4 teaspoons baking powder, 1/2 teaspoons fine salt
In another bowl, whisk melted butter, oil, sour cream, milk, vanilla, eggs, and egg yolk. Mix until smooth.
6 tbsp butter, 1/4 cup vegetable oil, 1/2 cup full-fat sour cream, 2 large eggs, 1 egg yolk, 1.5 teaspoons pure vanilla extract, 2 tbsp whole milk
Add dry ingredients to wet and fold just until combined.
Divide batter evenly into two bowls. Mix cocoa powder, red food coloring, and vinegar into one of the cake batter bowls, and mix until combined
1 tablespoon unsweetened cocoa powder, 1/2 tablespoon red gel food coloring, 1/2 teaspoon distilled white vinegar
Spoon alternating batters into the pan. Gently swirl with a knife (2–3 times only).
Bake for about 50 minutes, tent with foil if needed. Check doneness with a toothpick (a few moist crumbs is perfect).
Cool in pan for 20 minutes, then transfer to cool completely.

Cream Cheese Frosting

Beat butter and cream cheese until fluffy.
4 ounces cream cheese, 1/4 cup butter
Add powdered sugar, vanilla, and salt. Mix just until combined.
1 cup powdered sugar, 1/2 teaspoons vanilla extract for frosting, 1 pinch pinch of salt for frosting
Spread frosting over cooled loaf then chill for 30 minutes before slicing.

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