Photo: Iain Bagwell; Styling: Caroline M. Cunningham    
Hands-on Time
30 Mins
Total Time
2 Hours 45 Mins
Makes 10 to 12 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Chef's Notes

Total time includes glaze.

Ratings & Reviews

Perfect for after Christmas dinner!

January 04, 2016
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!

Sybarringer's Review

May 14, 2014
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.

TomekaJackson's Review

January 16, 2014
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.

JulieJu's Review

January 09, 2014

elinor3's Review

January 06, 2014
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!

Bernie51's Review

December 30, 2013
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

tray715's Review

December 30, 2013
I agree with Mimiof5. Nice presentation, however lacked flavor. My cake was done in the recommended recipe time, however it was dry.

Mimiof5's Review

December 26, 2013
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.

CZerhusen's Review

December 25, 2013
Easy and delicious!

csapidus's Review

December 11, 2013