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
Ingredients
- – 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
Instructions
- 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.