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Red Velvet Swirl Pound Cake
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5 from 1 vote

Red Velvet Marble Bundt Cake

Red Velvet Marble Bundt Cake is a festive pound cake for the holiday season. The cake is drizzled in a glaze for a little extra sweetness. This stunning cake is a cinch to make.

Course Dessert
Cuisine Southern
Keyword Christmas, pound cake
Prep Time 20 minutes
Cook Time 1 hour
Servings 18


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 2 1/2 cups sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon liquid red food coloring


  • 2 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract


  • Preheat oven to 325 degrees. Using a stand mixer with the paddle attachment, beat the butter and shortening at medium speed until creamy. Gradually add the sugar and beat until light and fluffy.
  • Add eggs 1 at a time, beating just until each one is incorporated.
  • Stir together flour, baking powder, and salt. 
  • Add flour mixture to butter mixture alternating with milk, beginning and ending with flour.
  • Stir in vanilla.
  • Measure out 2 1/2 cups of batter and transfer to a medium bowl. Stir in cocoa powder and red food coloring.
  • Grease and flour a 10-inch Bundt pan or spray with baking spray. Spoon enough uncolored batter into the Bundt pan to just cover the bottom of the pan.
  • Spoon about half of the red batter into the bundt pan. 
  • Spoon about half the remaining uncolored batter into the pan followed by the rest of the red batter. Finish off with the remaining uncolored batter.
  • Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes and then invert onto a cake stand or serving platter. Cool completely before glazing.
  • To make glaze, whisk together all ingredients in a bowl. Add a touch more milk if too thick. Drizzle on top of cake.