Garnishes: mint sprigs, red-and-white fondant balls
How to Make It
Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Transfer 2 1/2 cups batter to a 2-qt. bowl; stir in cocoa and food coloring.
Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 1/2 inches); top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.
Bake at 325° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Drizzle with Snowy White Vanilla Glaze.
I was a bit intimidated by the recipe (this was my first marble cake and red velvet cake), but I followed everything and it came out great! I did notice that I had more red batter left towards the end and had to dump more that the recipe specified. For the snowy glaze, I used unsweetened vanilla almond milk and it came out quite nice. The fondant balls were made with a recipe I found on the Wilton site that used melted marshmallows which was very easy to make. Everyone raved about this and I was very pleased at how it came out. I will make it again for sure!
I made this cake and it was a little dry but very flavorful...I used 1 teaspoon of vanilla and 1 teaspoon of vanilla butternut flavoring, I also doubled up on the chacolate. I plan on making it again adding 1 cup of milk instead of 3/4.
I cooked this cake twice in one week. The first cake turned out perfect. It was good and it was gone the same night. It took longer for the cake to cook but I believe its because of my oven. The second cake took longer but it was still good. My family enjoyed it.
This cake made a nice presentation but little flavor- even with the red velvet swirls. The cake was not done in the recommended time, but I usually need to add 5 minutes in my oven to have good results. However this ended up being dry.