prep time: 45 min | bake time: 40 min | total time: 1.5 hrs
Who doesn’t love a cake that reads difficult to make but is actually secretly super easy? This Red Velvet Marbled Loaf Cake is paired with a thick layer of Cream Cheese Icing and it’s the answer to all of your baking prayers! It’s eggless, it’s moist and it’s ready in one hour! This visually stunning loaf combines rich cocoa and vibrant red velvet swirls, topped with a smooth, tangy cream cheese icing.
The cake is naturally egg free, can easily be made vegan and an indulgent dessert that everyone can enjoy without a bellyache! If you love the classic combination of red velvet and cream cheese, this is the loaf cake that you need to be making. Don’t blame me if it becomes a favorite, gets eaten in one day or you make another one the same week! It’s just that addictive. Whether you’re baking for the holidays, a Valentine’s treat, or simply indulging your cravings, this loaf cake delivers elegance and ease in every bite.
Marble cake is a classic dessert that combines two contrasting batters, often chocolate and vanilla are swirled together to create a stunning marbled effect in the batter. This Red Velvet Marble Loaf Cake takes it a step further with vibrant red velvet swirls and a touch of cocoa, creating a visually striking and flavorful treat!
Start by creating a homemade buttermilk substitute by mixing milk, vinegar, and yogurt in a medium-sized bowl. Let it sit for a few minutes until it curdles slightly—this step is key to achieving a soft and moist crumb. Add the sugar, oil, and vanilla extract, and whisk the mixture until the sugar has dissolved completely. In a separate bowl, sift together the dry ingredients, including flour, baking powder, and baking soda, to ensure there are no lumps. Gently fold the dry ingredients into the wet ingredients until just combined. Overmixing at this stage can result in a dense cake, so be cautious.
Divide the prepared batter into two portions. To one portion, add sifted cocoa powder and red food coloring. Stir gently until the color is even and vibrant. In a greased and lined loaf pan, start layering by pouring half of the red velvet batter, followed by all the vanilla batter, and finish with the remaining red velvet batter. Use a knife or skewer to create gentle swirls, achieving the classic marbled look. Take care not to overmix the layers while swirling.
Place the loaf pan in a preheated oven at 350°F (180°C). Bake for 40–45 minutes, or until the top is firm and a toothpick inserted into the center comes out clean or with a few crumbs attached. Remove the loaf from the oven and let it cool in the pan for 10–15 minutes. Carefully transfer the loaf to a wire rack and allow it to cool completely before frosting. This step ensures the cream cheese frosting doesn’t melt when applied.
Prepare the cream cheese frosting by whipping together softened cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy. Once the loaf has fully cooled, spread a generous layer of frosting on top using an offset spatula or the back of a spoon. Smooth the frosting for a clean finish, or create swirls for a more rustic look. Slice into thick, beautiful slices and enjoy immediately or store for later.
Whether served fresh or stored for later, this Red Velvet Loaf Cake remains soft, moist, and utterly irresistible! To keep your cake fresh and delicious:
This Red Velvet Loaf Cake is everything you love in a dessert, it’s soft, moist, and beautifully. The marbled effect elevates this cake and makes each slice of the loaf exciting and unique. It’s rich in flavor, combining hints of cocoa and tangy red velvet with a smooth cream cheese frosting. Egg-free and easily made vegan, it’s perfect for any celebration, from holidays to Valentine’s Day, or whenever you’re craving something indulgent and festive!
Yes! Use plant-based milk, yogurt, and cream cheese for a fully vegan version.
Gel or powder food coloring works best for vibrant red tones without altering the batter’s consistency.
Absolutely! Wrap the unfrosted loaf in plastic wrap and freeze for up to 2 months. Thaw at room temperature before frosting.
Ensure your baking powder and soda are fresh, don’t overmix the batter to maintain its light texture and use the right size of baking pan.
While the frosting is a classic pairing and keeps the loaf cake moist for days, it is flavorful enough to enjoy on its own or with a simple dusting of powdered sugar.
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