Red Velvet Marble Loaf Cake
This Red Velvet Marble Loaf Cake is a showstopper with its rich cocoa and vibrant red velvet swirls topped with tangy cream cheese frosting. The cake is unbelievably moist, soft, eggless and easy to make. Its festive appeal and delightful flavor make it ideal for holiday gatherings, brunches, or simply as a treat for yourself!
Yield: 10 servings
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Equipment
- 8-inch Loaf Pan (20cm)
Ingredients
Vanilla Cake Batter Ingredients
- 240 ml Milk* at room temperature, unsweetened almond milk or regular whole milk
- 15 ml White Vinegar*
- 60 g Plain Unsweetened Yogurt* or greek style yogurt
- 75 ml Vegetable Oil
- 200 g Cane Sugar*
- 2 tsp Vanilla Extract
- 220 g All Purpose Flour
- 1 tbsp Cornstarch
- ¾ tsp Baking Powder
- ¾ tsp Baking Soda
For Red Velvet Batter Ingredients
- 5 g Cocoa Powder
- 1-2 tsp Red food Coloring add more if needed
Cream Cheese Icing Ingredients
- 110 g Cream Cheese* soft
- 45 g Butter* soft
- 60 g Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
Cake Instructions
- Preheat the oven to 350°F (180°C) and prepare an 8-inch (20cm) loaf pan by lightly greasing the bottom of the pan and the sides of the baking sheet with oil and line it with an overhang of baking paper.
- In a medium sized mixing bowl combine milk, vinegar and yogurt. Allow this mixture to sit for a few minutes until it is slightly curdled.
- Add sugar, oil and vanilla extract, mix using a whisk until the sugar is dissolved.
- In a separate bowl combine all the dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda salt.
- Sift dry ingredients into the liquid ingredients and mix.
- Pour 3/4 of the prepared batter in a separate bowl. To this add sifted cocoa powder and red food color. Mix to get a smooth red colored batter.
- Pour half of the red cake batter into the base of the loaf pan followed by all the vanilla batter and top it with the remaining red cake batter.
- Use an offset spatula to smooth the top and then create swirls using a knife.
- Bake the loaf cake for 40-45 minutes, or until the top of the cake is firm to touch and a skewer inserted into the center of the cake comes out with a few crumbs attached.
- Cool the cake in the loaf pan on a wire rack completely for 45 minutes. Then remove it from the loaf pan and allow it to cool completely on the wire rack.
Cream Cheese Icing Instructions
- In a mixing bowl, combine the softened butter, softened cream cheese, and vanilla extract.
- Use a whisk to mix until it becomes light and fluffy.
- Gradually add the powdered sugar, half at a time, and continue mixing until smooth and fluffy.
- Once the loaf cake has fully cooled, transfer it to a plate and spread a very thick layer of cream cheese icing.
- Use an offset spatula or the back of a spoon to smooth out the icing.
- Slice the loaf into thick slices and serve.
- For best results, store the cake in an airtight container at room temperature for 2–3 days or in the fridge for up to 7 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Cream Cheese: Dairy-free cream cheese or any plain full fat cream cheese of your choice.
- Plain Yogurt: Dairy-free unsweetened yogurt or any plain greek yogurt of your choice.