Red Velvet Marble Loaf

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Let’s mix things up with a twist on two classic cakes: red velvet and pound cake. Our red velvet marble loaf is a delightful combo that starts with a simple vanilla bean pound cake batter. Then, we split the batter in two – one stays plain while the other gets a vibrant red velvet makeover with a dash of cocoa powder and food dye. Swirled together and baked to perfection, this loaf is topped off with a creamy vanilla bean cream cheese icing.

Red Velvet Marble Loaf

Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Course Dessert
Servings 8


  • – 3/4 cup of softened salted butter
  • – 1 1/3 cups of granulated sugar
  • – 4 oz of cream cheese softened (that’s half of a standard package)
  • – 3 large eggs
  • – 1 tablespoon of vanilla bean paste
  • – 1 teaspoon of salt
  • – 1 1/2 cups of all-purpose flour
  • – 1/2 teaspoon of baking powder
  • – For the red velvet twist: 1 tablespoon of cocoa powder and 1 tablespoon of red food dye

For the cream cheese icing:

  • – 1/2 stick of softened butter about 56 grams or 1/4 cup
  • – 1/2 stick of room temperature cream cheese about 113 grams or 1 cup
  • – 1/4 teaspoon of salt
  • – Optional: 1/2 teaspoon of almond extract
  • – 1 tablespoon of vanilla bean paste or 1 teaspoon of vanilla extract
  • – 2 cups of powdered sugar


  • Preheat your oven to 325 degrees Fahrenheit.
  • Grease and line a 9×5” or 8×4” loaf pan with parchment paper.
  • In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy (about 2 minutes).
  • Add the granulated sugar and mix on high for about 1 minute.
  • Beat in the eggs one at a time until fully incorporated.
  • Mix in the vanilla bean paste and salt until just combined.
  • Gradually add the flour and baking powder, mixing on medium until just combined.
  • Divide the batter into two bowls. To one bowl, add the cocoa powder and red food dye, and mix until just combined.
  • Using a cookie scoop, alternate scoops of the two batters in a checkerboard pattern in the prepared loaf pan.
  • Once all the batter is added, use a toothpick to lightly swirl the batters together.
  • Bake for 40-55 minutes, or until a tester poked into the center comes out clean. Let it cool.

For the icing:

  • In a large bowl, beat the softened butter and cream cheese until fluffy.
  • Add the salt, almond extract (if using), and vanilla, and whip until combined.
  • Gradually add the powdered sugar, beating until light and fluffy.
  • Spread the icing over the cooled loaf in an even layer.

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