Red Velvet Marble Bundt Cake

Red Velvet Marble Bundt Cake


3 cups Dierbergs flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups Dierbergs butter, softened
2½ cups Dierbergs granulated sugar
6 large Dierbergs eggs, at room temperature
1 tablespoon vanilla extract
1 cup buttermilk, at room temperature
1 tablespoon unsweetened cocoa powder
1 tablespoon red food color
Floured cooking spray (Pam)

4 ounces (½ of 8-ounce package) cream cheese, softened
½ cup Dierbergs powdered sugar
2 tablespoons Dierbergs milk


FOR CAKE  In medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

In large mixer bowl, beat butter at medium speed until fluffy. Gradually beat in granulated sugar; beat until light and fluffy, about 3 minutes. Beat in eggs 1 at a time. Beat in vanilla until well combined. Alternately add flour mixture with buttermilk, beginning and ending with flour mixture.

Transfer 1½ cups batter to small bowl. Beat cocoa powder and food color into remaining batter in mixer bowl.

Using large cookie scoop, drop scoops of the red velvet batter to form 1 layer in 12-cup Bundt pan that has been generously coated with floured cooking spray. Top with smaller scoops of plain batter. Repeat layers to make 2 layers of red velvet batter and 2 layers of white batter. (Do not swirl batters together; they will marble as cake bakes.)

Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 1 to 1¼ hours. Cool in pan on wire rack 10 minutes.

Invert cake onto wire rack and immediately transfer cake onto cake stand.

FOR DRIZZLE  In medium bowl with hand mixer, beat cream cheese at medium speed until light and fluffy. Add powdered sugar; beat until well mixed. Beat in milk 1 tablespoon at a time until consistency is smooth and drizzling consistency. Place mixture in freezer-weight reclosable plastic bag. Snip off one corner to make small hole; drizzle over cooled cake.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 582
Cholesterol: 265 mg
Fat: 29 g
Sodium: 338 mg
Carbohydrates: 73 g
Protein: 8 g
Fiber: 1 g Saturated Fat: 17 g