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Cakes

July 21, 2021

Red Velvet Marble Bundt Cake

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Red Velvet Marble Bundt Cake

This cake is a showstopper! Familiar flavors of silky ganache and red velvet pound cake make a grand entrance with this bundt cake. It's the perfect way to feed a crowd for dessert!

Prep:
35
min
cook:
75
min
total:
110
min
Print It
Author:

Dan

Ingredients

‍

CAKE BATTER

•⅔ cup buttermilk, at room temperature

•6 large eggs, at room temperature

•4 teaspoons vanilla extract

•½ cup vegetable oil

•3 ½ cups all purpose flour- 440 grams

•2 ⅔ cups granulated sugar- 540 grams

•2 teaspoons baking powder

•1 ⅛ teaspoons fine salt

•18 Tablespoons unsalted butter, softened

RED VELVET SWIRL

•2 Tablespoons cocoa

•1 Tablespoon red food color

•1 Tablespoon sugar

•¼ teaspoon baking powder

•2 Tablespoons buttermilk

CHOCOLATE GANACHE

•4 ounces heavy cream

•5 ounces semisweet chocolate, finely chopped

‍

Instructions
  1. Grease and flour a standard bundt pan. Preheat your oven to 350*F with a rack in center.
  2. In a large measuring cup whisk together the oil, eggs, vanilla and buttermilk until smooth and then set aside. 
  3. In your stand mixer bowl fitted with the paddle attachment add the flour, sugar, baking powder and salt. Blend on low for one minute to combine.
  4. With the mixer still on low, begin adding small chunks of the softened butter. Allow to mix until the butter disappears and the mixture looks sandy, 3-4 minutes. 
  5. Add half of the liquid ingredients to the dry and blend on low to combine. Scrape the bowl.
  6. Raise the mixer to medium speed and mix for 75 seconds. Stop and scrape the bowl.
  7. With the mixer on low add in half of the remaining liquid ingredients and blend until smooth. Add the remaining liquids, mixing just until combined. 
  8. Measure 2.5 cups of the finished batter into a bowl.
  9.  In a separate small bowl stir together the red velvet swirl ingredients, mixing until smooth, and then stir this red velvet paste into the 2.5 cups batter.
  10. Layer half the vanilla batter into the prepared pan, top with half of the red batter and then repeat the layers. Swirl slightly with a knife. 
  11. Bake for 70-75 minutes or until a skewer inserted in several spots in the cake comes out with moist crumbs. 
  12. Cool in pan for 20 minutes and then tap the sides of the pan side to side before turning onto a cooling rack to cool until warm. Wrap the warm cake in plastic wrap and cool completely to room temperature. 
  13. To make the ganache, place the heavy cream and chopped chocolate in a medium microwave safe mixing bowl. Warm the ingredients in 15 second increments, stirring well after each, until the mixture is smooth. This should take about 45-60 seconds. Do not overheat the ganache.
  14. All the ganache to cool slightly. Test the ganache by drizzling a small amount down one section of the cake and take note of its consistency. If the ganache appears to be too runny simply allow it to cool for 5-10 more minutes before glazing the entire cake. 
  15. Once the ganache has set, top the cake with berries, if desired.


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