marbled red velvet cake
Cook time: 
Total time: 
Serves: three 23cm cake rounds
makes three 23cm cake rounds with two layers of icing and plenty of chocolate trees to decorate.
for the marbled red velvet cake
  • 450g butter
  • 2 cups white sugar
  • 2 tsp pure vanilla essence
  • 4 eggs
  • 4 cups plain flour
  • 2 tsp bicarbonate soda (baking soda)
  • 2 tsp baking powder
  • 2 tsp salt flakes
  • 2½ cups (625ml) milk
  • 1 tbsp vinegar
  • 2 tbsp cocoa powder
  • 1 tbsp instant coffee powder
  • red food colouring
for the cream cheese frosting
  • 250g butter
  • 450g cream cheese
  • 1 tsp pure vanilla essence
  • 6 cups icing sugar
for the white chocolate trees
  • 220g white chocolate, eating quality
  • green food colouring (powder or gel, not liquid)
How to make it
for the marbled red velvet cake
  1. Chop the butter into cubes and toss it in the bowl of a stand mixer (or bowl). Beat the butter until it starts to look creamy and then add the sugar and vanilla essence and continue to beat until it is light and fluffy.
  2. Crack the eggs into the bowl one at a time, beating well between each addition.
  3. In a separate bowl, whisk the bicarbonate soda, baking powder, flour and salt together. In a separate jug, mix the milk and vinegar together.
  4. Mix the flour mixture and milk mixture into the butter a third at a time, alternating between additions. After the last addition the cake batter should be nice and smooth.
  5. Take half of the mixture and put it in a bowl by itself. This will be your white cake mix.
  6. Combine the cocoa powder, coffee powder and red food colouring (plus about 2 tbsp of milk) in a small cup and add it to the original bowl of cake mix. Stir thoroughly. You’ll need enough red food colouring to turn the mixture a lurid shade of red. Think lipstick.
  7. Line and grease your cake tins. Pour a scoop of red cake batter into the bottom of each tin. Then ladle a scoop of white cake mixture into the centre of the red mixture. Repeat until you have what looks like a red and white target in each tin, filled to about ⅔rds full.
  8. Bake the cake for about 40 minutes in a 160C oven. Leave to cool.
for the cream cheese frosting
  1. Beat the butter and cream cheese and vanilla essence together until light and fluffy.
  2. Add the icing sugar one cup at a time and beat well between each addition, until you have a consistency you like.
for the white chocolate trees
  1. Melt the chocolate in a double boiler (I used a glass bowl perched atop a saucepan of simmering water). Add green food colouring and stir well to combine.
  2. Let the mixture cool slightly then tip it into a piping bag. When it is squishy and room temperature, pipe green tree shapes onto baking paper until all of the chocolate is gone.
  3. Chill the chocolate in the fridge overnight (particularly if your temperatures are as warm as they are here). Lift the trees off the paper whilst still in the fridge and apply to the cake, securing with more cream cheese icing.
Recipe by onebitemore at