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Marbled red velvet cake recipe

By Debbie Teoh
3 May 2012 12:31 PM Updated 04 May 2012

Marbled red velvet cake recipe

Serves: 8-10

A twist to the famous Red Velvet cake, this is marbled with plain white batter. The cake can be prepared up to three days if kept covered in the refrigerator. Bring to room temperature 30 minutes before serving.

Preparation time: 15 minutes

Baking time: 50 minutes

Assembling time: 10 - 15 minutes


Cake :

90g butter

35g margarine

220g caster sugar

½ tsp salt

2 ‘Grade A’ eggs

1 tsp vanilla essence


330g plain flour, sifted

1 tsp baking powder, sifted

1 tsp bicarbonate of soda, sifted

1 tsp red food colouring, preferably from Wilton

250ml milk

1/2 tbsp white vinegar



250g cream cheese, at room temperature

100g butter, at room temperature

80g icing sugar, sifted

1½ Cups or 375 ml non-dairy whipping cream, whipped stiff


9-inch round cake pan

Greaseproof/Waxed paper, for lining the pan

Piping bag with nozzle, optional

Red dragées for decorating, optional


To prepare cake:

1. Preheat the oven to 180ºC and line the bottom of the cake pan with greaseproof paper.

2. Using an electric beater with a paddle attachment, cream butter, sugar and salt until creamy.

3. Beat eggs in one at a time until the mixture becomes fluffy.

4. Fold in sifted flour, baking powder and bicarbonate of soda.

5. Mix in milk and vinegar mixture until just combined.

6. Divide the batter into two portions and mix in the red colouring in one portion, leaving the other plain.

7. Pour batters alternately into prepared pan and give it a swirl to mix and bake in the preheated oven for 45 to 50 minutes or until skewer inserted in the centre comes out clean.

8. Remove the cake from the oven and leave to cool before icing. Once cake is cool, slice the cake into two layers, cutting off any dome tops to make the cake flat and even.

To prepare icing:

1. Using an electric beater fitted with a whisk attachment, whisk the cold cream until stiff.

2. Using the same beater, beat the cream cheese, butter and icing sugar until fluffy.

3. Combine the beaten cream with the cream cheese mixture.

To assemble cake:

1. Lay a piece of cake onto the desired serving platter.

2. Spread some icing (about 0.5cm thick) evenly over the layer of cake.

3. Cover the icing with the next layer of cake and repeat step two. The final layer on top should be the cake.

4. Spread the remainder icing evenly over the cake, covering every surface.

5. To decorate, cover the sides of the cake with red dragées and pipe rosettes over the top.

6. Serve immediately or keep refrigerated until needed

7. If refrigerated, leave cake to cool for 15 to 30 minutes at room temperature before serving.

With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.

For more recipes, check out our recipe section.

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