Marbled Red Velvet Fluted Cake

by Cara Byte

Marbled Red Velvet Fluted Cake

Indulge in the Festive Delight of Marbled Red Velvet Fluted Cake! Our Cast Aluminum Fluted Tube Pan elevates the elegance of this winter-inspired treat, making baking effortless. Perfect for Christmas or winter bakes, this cake captures the essence of the season with its rich marbled red velvet swirls. Our versatile fluted pans, available in various shapes, are ideal for creating stunning desserts for special fall and winter gatherings. Serve a slice of this delectable cake alongside a warm cup of coffee or tea, and savor the cozy flavors after a heartwarming meal.



  • Spring Water Non-stick Cast Aluminum Fluted Tube Pan (OR other Baker's Secret Fluted Pan Size 9")
  • Mixing Bowls
  • Whisk (Silicone OR Stainless Steel)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Set of 3 Cooling Rack


  • 210g all-purpose flour (1 3⁄4 c.)
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 85g unsalted butter, room temperature (1⁄4 c. + 2 tbsp.)
  • 55g vegetable oil (1⁄4 c.)
  • 180g granulated sugar (3⁄4 c. + 2 tbsp.)
  • 2 eggs, room temperature
  • 1 tsp. vanilla
  • 170g buttermilk, room temperature (3⁄4 c.)
  • 24g cocoa powder (1⁄4 c.)
  • 1 tsp. gel red food coloring
  • Cream Cheese Frosting
  • 120g cream cheese, room temperature
  • 2 tbsp. powdered sugar
  • 1⁄4 tsp. vanilla
  • 55g heavy cream, room temperature (1⁄4 c.)


  1. Preheat the oven to 350°F / 175°C. Butter and generously coat a 7-cup capacity fluted tube pan with sugar.
  2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together the butter, oil, and sugar for 3 minutes until light and fluffy.
  4. Scrape down the sides of the bowl, and add in both eggs and the vanilla. Beat for an additional minute.
  5. Add half of the flour mixture and gently mix until no flour streaks remain. Then,
  6. gently mix in all of the buttermilk, followed by the remaining half of the flour mixture.
  7. Transfer 2 cups of the batter to a small bowl. Add the cocoa and red food coloring to the small bowl, and gently mix the ingredients until the mixture is cohesive.
  8. Spread 1⁄3 of the vanilla batter into the bottom of the fluted tube pan, and top with 1⁄3 of the red velvet batter. Repeat until all of the batter has been used, then use a knife to swirl the batter around in the pan.
  9. Bake the cake for 30-35 minutes, until a knife inserted in the cake comes out clean or with only a few moist crumbs.
  10. Let the cake cool in the pan for 10-15 minutes, then invert the cake out onto a cooling rack. Cool completely before frosting.

Cream Cheese Frosting

  1. In a small bowl, beat together the cream cheese, sugar, vanilla, and heavy cream. Once the cake has completely cooled to room temperature, generously frost it with the cream cheese frosting.
  2. Slice, serve, and enjoy!

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