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Red, White, and Blue Marble Cake Recipe

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★★★★★

4.7 from 111 reviews

This Red, White, and Blue Marble Cake is a festive, visually stunning dessert perfect for patriotic celebrations. Featuring swirls of vibrantly colored batter in a moist and tender buttermilk cake, it combines classic vanilla flavors with a fun twist. The cake is baked in a Bundt pan for an elegant shape and is sure to impress guests with its beautiful marble pattern and delicious taste.

Ingredients

Scale

Wet Ingredients

  • 1 cup butter (at room temperature)
  • 2 ½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs (at room temperature)
  • 4 large egg whites (at room temperature)
  • 1 cup buttermilk (at room temperature)

Dry Ingredients

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Coloring

  • Red food coloring
  • Blue food coloring

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan thoroughly and set it aside to ensure your cake doesn’t stick.
  2. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, beat together the room temperature butter and granulated sugar until the mixture is light, fluffy, and well combined.
  3. Add eggs and whites: Add the 2 whole eggs and 4 egg whites one at a time, mixing well after each addition to incorporate fully and achieve a smooth batter.
  4. Incorporate vanilla extract: Stir in the tablespoon of vanilla extract until evenly blended into the batter.
  5. Mix in buttermilk: Pour the 1 cup of room temperature buttermilk into the batter and mix until just combined, creating a smooth and creamy texture.
  6. Add dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture on low speed, stirring just until incorporated to avoid overmixing and to keep the cake tender.
  7. Divide batter for coloring: Scoop out 1 ½ cups of the batter into a separate bowl for the red swirl. Then, scoop out an additional 1 ½ cups of batter into a third bowl for the blue swirl. The remaining batter is left plain (white).
  8. Add food coloring: Stir red food coloring into the bowl with 1 ½ cups of batter until fully blended and vibrant. Repeat this step by mixing blue food coloring into the other 1 ½ cups batter bowl. Leave the rest uncolored.
  9. Layer the batters: Using a 1/4-cup measuring cup, drop one scoop of the plain batter into the prepared Bundt pan. Follow with a scoop of the red batter, then a scoop of blue batter on top. Continue alternating between plain, red, and blue batters until all are used, creating beautiful swirls.
  10. Settle the batter: Gently tap the Bundt pan a few times on the countertop to level the batter and remove air bubbles. Do not stir or swirl to maintain the marble effect.
  11. Bake: Place the pan in the preheated oven and bake for 50-70 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
  12. Cool: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, invert the cake onto the wire rack and allow it to cool completely before slicing and serving.

Notes

  • Ensure all wet ingredients are at room temperature to achieve a smooth batter and even baking.
  • Avoid overmixing the batter after adding the dry ingredients to maintain a tender crumb.
  • Use gel or liquid food coloring based on your preference, but gel colors tend to provide more vibrant hues without thinning the batter.
  • Cool the cake fully before slicing to preserve the marble design and prevent crumbling.
  • This cake keeps well for 3-4 days stored at room temperature in an airtight container or can be frozen for up to 2 months.

Keywords: marble cake, red white and blue cake, patriotic cake, buttermilk cake, Bundt cake, festive dessert

Find it online: https://cookwithyana.com/red-white-and-blue-marble-cake-recipe/