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Red Velvet Marble Cake

I watched my grandma prepare her red velvet showstopper many times for family get-togethers. The fluffy butter frosting perfectly complements the flavor of this gorgeous cake.—Jodi Anderson, Overbrook, Kansas
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 3/4 cup butter, softened
  • 2-1/4 cups sugar
  • 3 large eggs
  • 4-1/2 teaspoons white vinegar
  • 1-1/2 teaspoons vanilla extract
  • 3-3/4 cups cake flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 cups buttermilk
  • 3 tablespoons baking cocoa
  • 4-1/2 teaspoons red food coloring
  • FROSTING:
  • 1 cup butter, softened
  • 9 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • 2/3 to 3/4 cup 2% milk

Directions

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Transfer half of the batter to another bowl; stir in cocoa and food coloring until blended. Alternately drop plain and chocolate batters by 1/4 cupfuls into prepared pans, dividing batter evenly between pans. To make batter level in pans, bang cake pans several times on counter.
  • Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, beat butter, confectioners’ sugar, vanilla and enough milk to reach a spreading consistency. Spread frosting between layers and over top and sides of cake.

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  • barhoo01
    Jan 11, 2018

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