The trick to creating looping swirls is to gently layer the batter around the Bundt pan with a small cookie scoop. No need to swirl with a knife; it will marble as it bakes.
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 bundt cake was beautiful. For more chocolate flavor, I added 1 Tbl. of Godiva chocolate liquor to the "red" batter, and it was perfect. I'll be making this again for Valentine's Day!
Made this for the christmas. It was gone in two days. Added 1/2 teaspoon extra of vanilla abd 1/4 cup of sugar. The key is to ensure that your icing is sweet as well
I agree with Mimiof5. Nice presentation, however lacked flavor. My cake was done in the recommended recipe time, however it was dry.
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.
Easy and delicious!
