Red Velvet Marble Loaf Cake
Serves 10
45 mins prep
40 mins cook
75 mins total
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!
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Vanilla Cake Batter Ingredients
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Cream Cheese Icing Ingredients
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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.
