Yellow and Red Velvet Marble Bundt Cake

This Yellow and Red Velvet Marble Bundt Cake gives you two cakes in one beautiful dessert: a soft vanilla cake swirled with ribbons of chocolatey red velvet and finished with a simple vanilla glaze.

And here’s the best part—you don’t have to make two completely separate cake batters.

The recipe starts with a classic yellow cake mix that gets upgraded with extra flour, sugar, sour cream, vegetable oil, eggs, vanilla, and one of my favorite tricks for an extra-moist cake: a little mayonnaise. Then, part of the vanilla cake batter is transformed into red velvet batter with cocoa powder and red food coloring.

Layer the two batters in a Bundt cake pan, bake, and every slice reveals a different red-and-yellow marble pattern.

It’s easy enough to make from a boxed cake mix but beautiful enough to put on the table for Valentine’s Day, Christmas, birthdays, afternoon tea, or just because you’re craving a really good cake.

Why You’ll Love This Red Velvet Marble Bundt Cake

There are so many reasons to love this cake.

• Starts with a convenient yellow cake mix
• Incredibly moist and tender
• Vanilla and red velvet flavors in every slice
• Beautiful red velvet swirls
• No complicated marbling technique
• Sour cream adds moisture and richness
• A little mayonnaise makes the cake extra tender
• Simple vanilla glaze instead of heavy frosting
• Gorgeous without elaborate decorating
• Makes about 12 servings
• Perfect for Valentine’s Day and holidays

It looks like you spent hours creating it, but most of the work happens in one large bowl.

What Does Red Velvet Marble Cake Taste Like?

Red velvet isn’t simply chocolate cake dyed red.

A classic red velvet flavor falls somewhere between vanilla and chocolate, with just a hint of cocoa.

That’s exactly what works so well in this marble cake recipe.

The majority of the cake is sweet vanilla, while the red velvet swirls bring a subtle chocolate flavor. Neither one overwhelms the other.

Then everything gets covered in a sweet vanilla glaze.

The resulting marble cake has enough chocolate flavor to be interesting without turning into a full chocolate Bundt cake.

Why Start With Yellow Cake Mix?

Using a boxed yellow cake mix gives us a convenient starting point, but we’re not simply following the directions on the box.

We’re adding:

• All-purpose flour
• Granulated sugar
• Four large eggs
• Sour cream
• Vegetable oil
• Water
• Mayonnaise
• Pure vanilla extract

Those extra ingredients change both the flavor and texture of the finished cake.

The result is a moist cake with a richer crumb and a much more homemade feel.

It’s one of my favorite ways to take a boxed cake mix and turn it into something special.

Ingredients You’ll Need

Classic Yellow Cake Mix

You’ll need one box of classic yellow cake mix.

I used Duncan Hines, but another classic yellow cake mix should work.

This creates the base for both the vanilla batter and red velvet cake batter.

Large Eggs

You’ll need 4 large eggs.

Eggs provide structure, richness, and moisture.

For best results, let your eggs come closer to room temperature before mixing. Room-temperature ingredients generally combine more easily into a smooth cake batter.

All-Purpose Flour

One cup all-purpose flour is added to the boxed mix.

The additional flour gives the cake enough structure to support all the extra moisture we’re adding.

Granulated Sugar

One cup granulated sugar adds sweetness and contributes to the tender texture.

Sour Cream

You’ll need ¾ cup sour cream at room temperature.

Sour cream is one of the keys to this cake’s texture.

It adds fat and moisture without thinning the cake batter too much, helping create a rich, tender crumb.

Vegetable Oil

½ cup neutral vegetable oil keeps the cake soft and moist.

Unlike butter, oil remains liquid at room temperature, which helps the cake stay soft even after it has completely cooled.

Water

½ cup water adds the liquid needed to bring the batter together.

Mayonnaise

Yes, mayonnaise!

You’ll need ¼ cup.

Before you start worrying that your beautiful Bundt cake is going to taste like a sandwich, it won’t.

Mayonnaise is primarily made from oil and eggs—two ingredients that already belong in cake.

Adding a little to cake batter contributes extra fat and moisture, helping create a wonderfully tender cake.

You won’t taste mayonnaise in the finished cake.

Red Food Coloring

You’ll need 1 tablespoon red food coloring to give the red velvet batter its signature red color.

Unsweetened Cocoa Powder

One tablespoon cocoa powder transforms part of our vanilla batter into a lightly chocolatey red velvet batter.

We don’t need a large amount because red velvet should have a hint of cocoa rather than taste like a full chocolate cake.

Vanilla Extract

Two teaspoons vanilla extract go into the cake batter.

Vanilla complements both sides of the marble cake.

For the Vanilla Glaze

Powdered Sugar

You’ll need 2½ cups powdered sugar, also called confectioners’ sugar.

Heavy Cream

Three tablespoons plus an additional teaspoon of heavy cream creates a thick but pourable glaze.

Vanilla Extract

One teaspoon vanilla finishes the glaze.

Tools used for this recipe

Bundt Pan

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Mixing Bowl

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measuring cups

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How to Make Yellow and Red Velvet Marble Bundt Cake

Step 1: Prepare the Bundt Pan

Preheat your oven to 350°F.

Generously grease and flour a 12-cup Bundt pan.

Don’t rush this part.

Bundt pans have lots of curves, ridges, and little crevices where cake can stick.

Make sure every part of the inside of the pan is coated, including the center tube.

I like using softened butter because it adds a little extra buttery flavor to the outside of the cake.

You can also use a baking spray designed for cakes, such as Baker’s Joy.

Step 2: Make the Cake Batter

In a large mixing bowl, combine:

• 1 box classic yellow cake mix
• 4 large eggs
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ¾ cup room-temperature sour cream
• ½ cup vegetable oil
• ½ cup water
• ¼ cup mayonnaise
• 2 teaspoons vanilla extract

Using an electric mixer, begin mixing on low speed.

Starting low prevents the dry ingredients from flying all over your kitchen.

Once everything begins coming together, increase the mixer to medium speed and beat for about 2 minutes.

Scrape the sides of the bowl as necessary so all the ingredients are evenly incorporated.

You should have a smooth, thick vanilla cake batter.

Step 3: Make the Red Velvet Batter

Transfer 2 cups of the batter into a separate medium bowl.

Add:

• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon red food coloring

Stir until completely combined.

The cocoa should disappear into the batter and the color should be evenly distributed.

Now you have your two cake batters: vanilla and red velvet.

Gel Food Coloring vs. Liquid Food Coloring

Either can work, but the amount required can vary because gel food coloring is considerably more concentrated than liquid coloring.

This recipe calls for 1 tablespoon red food coloring based on the original recipe.

If you’re using a concentrated gel food coloring, you may not need that full amount.

Add enough to achieve the red color you want without unnecessarily adding a large amount of coloring.

Keep in mind that the cocoa powder will darken the red slightly.

How to Create the Marble Pattern

You don’t need any special equipment to create beautiful red velvet marbling.

The layering does most of the work.

Step 4: Add the First Vanilla Layer

Pour approximately one-third of the vanilla batter evenly into the bottom of the prepared Bundt pan.

Use a spatula to gently spread it into an even layer.

Step 5: Add the Red Velvet Batter

Spoon approximately half of the red velvet batter over the vanilla layer.

Distribute it around the entire pan rather than pouring it all into one spot.

Smooth it gently with a spatula.

Step 6: Repeat the Layers

Continue layering the remaining vanilla and red velvet batters until all the batter has been used.

You want ribbons of the two colors running through the entire pan.

Do I Need to Swirl the Batter With a Knife?

Not necessarily.

Because you’re layering vanilla batter and red velvet batter, the cake naturally develops a marble pattern as it bakes.

You can very gently run a butter knife or skewer through portions of the batter if you want more pronounced red velvet marbling, but don’t get carried away.

The sweet spot is a few gentle passes.

If you aggressively stir the two cake batters together, you’ll lose the defined red velvet swirls and end up with one muddy-colored batter.

Sometimes doing less creates a much better effect.

Step 7: Bake the Bundt Cake

Place the pan in your preheated 350°F oven.

Bake for approximately 50–55 minutes.

Begin checking the cake near the 50-minute mark.

Insert a toothpick into the thickest portion of the cake.

It’s ready when the toothpick comes out clean or with a few moist crumbs attached.

You don’t want wet batter on the toothpick.

How Do I Know When Bundt Cake Is Done?

Bundt cakes are thick, so checking the center is important.

Look for these signs:

• The top looks set.
• The edges may begin pulling slightly away from the pan.
• The cake springs back when lightly touched.
• A toothpick comes out clean or with moist crumbs rather than wet batter.

Don’t continue baking simply because you’re waiting for a completely bone-dry toothpick.

A few moist crumbs are fine.

Overbaking is one of the easiest ways to turn a wonderfully moist cake into a dry one.

Why Does a Bundt Cake Take So Long to Bake?

A 12-cup Bundt pan holds a lot of cake batter.

The center needs enough time to cook through without the outside becoming too dark.

That’s why this cake bakes for around 50–55 minutes even though the oven temperature is a standard 350°F.

The shape of the Bundt pan helps heat reach the cake from the outside as well as through the center tube.

Step 8: Let the Cake Cool

Once baked, remove the Bundt cake from the oven.

Allow the cake to cool before attempting to remove it from the pan.

Bundt cakes are delicate when they’re extremely hot.

As the cake cools, the structure becomes more stable and easier to release.

You don’t want to aggressively pull or pry at the cake.

If needed, carefully run a thin knife around accessible edges without scratching the pan.

Place your serving platter over the Bundt pan and carefully invert.

What If My Bundt Cake Won’t Come Out of the Pan?

This is why preparing the pan properly at the beginning is so important.

If the cake is sticking, don’t immediately start digging it out.

Give the pan a few gentle taps.

You can also let it rest briefly and try again.

For your next cake, make sure every single groove of the Bundt cake pan is thoroughly greased and floured.

A baking spray containing flour can also help.

How to Make the Vanilla Glaze

Make sure your cake is completely cool before adding the glaze.

In a large bowl, whisk together:

• 2½ cups powdered sugar
• 3 tablespoons heavy cream
• 1 additional teaspoon heavy cream
• 1 teaspoon vanilla extract

Whisk until completely smooth.

You want the glaze thick enough to cling to the top of the cake but thin enough to slowly run down the sides.

How to Adjust the Glaze Consistency

Powdered sugar glaze is very easy to adjust.

If It’s Too Thick

Add a tiny amount of heavy cream.

Start with about a teaspoon at a time.

A little liquid can dramatically change glaze consistency.

If It’s Too Thin

Add more confectioners’ sugar.

Whisk until smooth and check again.

The ideal glaze should slowly fall from the whisk in a thick ribbon.

Step 9: Glaze the Cake

Once the cake has cooled completely, transfer it to your serving platter.

Slowly drizzle the vanilla glaze over the top of the cake.

Let it naturally run down the ridges.

You don’t need to completely cover the entire cake.

Leaving some of the golden exterior visible underneath the white glaze makes the finished cake especially pretty.

Let the glaze set slightly before slicing.

Why Does This Cake Use Sour Cream?

Sour cream is one of my favorite additions to cake recipes because it brings moisture without making the batter excessively thin.

Its fat contributes richness while its acidity helps create a tender crumb.

In this recipe, it’s especially helpful because we’re adding extra flour to a boxed cake mix.

The sour cream helps keep the resulting cake soft rather than dry.

Why Add Mayonnaise to Cake?

It sounds strange until you think about what’s actually in mayonnaise.

The main ingredients are eggs and oil.

Both are already common cake ingredients.

The mayonnaise gives the cake another boost of fat and moisture, helping create a soft, tender texture.

And no—the finished cake doesn’t taste like mayonnaise.

It’s one of those ingredients that does its job quietly in the background.

Why Use Both Sour Cream and Mayonnaise?

We’re building a very moist cake.

The sour cream contributes richness and tenderness, while the mayonnaise adds additional fat and moisture.

Vegetable oil helps even further by staying liquid at room temperature.

Together, these ingredients turn a basic yellow cake mix into something much richer.

What Gives Red Velvet Its Flavor?

Red velvet has a distinctive flavor that’s difficult to describe as simply vanilla or chocolate.

Cocoa powder gives it a subtle chocolate flavor while vanilla remains prominent.

Traditional red velvet cake recipes often contain ingredients such as buttermilk, baking soda, and white vinegar, which add a slight tang.

This Bundt cake is different.

We’re starting with an enhanced yellow cake mix and turning a portion into red velvet batter using cocoa powder and red food coloring.

The sour cream provides some tanginess, while the cocoa gives those red swirls their chocolatey red velvet character.

Can I Add More Cocoa Powder?

I wouldn’t add much more.

The goal isn’t to make the red batter taste like chocolate cake.

You want just a hint of cocoa.

Adding substantially more unsweetened cocoa powder could also change the consistency of the red velvet batter compared with the vanilla batter.

For the best results, stick with the tablespoon in the recipe.

How to Get Bright Red Velvet Swirls

The biggest factor is your food coloring.

A concentrated red gel food coloring generally creates a strong red color without requiring as much product.

Liquid red food coloring works too.

Remember that cocoa naturally darkens the batter, so don’t expect the raw red velvet batter to look neon red.

You want a rich red color that contrasts beautifully against the golden vanilla cake.

Why Did My Marble Pattern Disappear?

You probably mixed too much.

Creating a marble pattern is different from combining two batters.

You want the batters touching and overlapping while still remaining distinct.

If you repeatedly run a knife through the entire pan, you’ll blend the red and vanilla colors together.

Layer first.

Then, if desired, make only a couple of gentle passes through the wet batter.

Stop while you can still clearly distinguish the colors.

Can I Make This as a Red Velvet Marble Loaf Cake?

You could adapt the idea to a loaf pan, but I wouldn’t pour this entire recipe into one standard loaf pan.

This recipe makes enough batter for a 12-cup Bundt pan.

A standard loaf pan can’t hold that much.

You would need to divide the batter between multiple loaf pans and adjust the bake time.

For predictable results, I recommend sticking with the Bundt cake pan.

Can I Make This as a Layer Cake?

Again, it’s possible, but the baking time would change significantly.

The beautiful marble pattern is also especially dramatic when you slice through a Bundt cake.

If you’re looking for a layer cake, I would use a recipe specifically developed for cake layers rather than guessing at baking times.

Can I Use Cream Cheese Frosting Instead?

Absolutely.

Cream cheese frosting and red velvet are a classic combination.

The vanilla glaze keeps this Bundt cake simple and lets the marble pattern be the star when you cut into it.

But if you love cream cheese frosting, you could make a thinner cream cheese glaze and drizzle it over the top.

I wouldn’t cover the cake in a very thick layer of frosting unless that’s specifically what you’re going for.

One of the prettiest things about Bundt cake is seeing those ridges underneath the glaze.

Yellow and Red Velvet Marble Bundt Cake for Valentine’s Day

This cake is especially fun for Valentine’s Day.

That beautiful red color running through the vanilla cake feels festive without requiring heart-shaped pans or elaborate decorating.

You could add Valentine’s Day sprinkles over the wet vanilla glaze or decorate the serving platter with fresh strawberries.

When you slice into the cake, the red velvet swirls do most of the decorating for you.

And because every slice has a slightly different marble pattern, the inside is just as pretty as the outside.

Can I Make This Cake Ahead of Time?

Yes.

Bundt cakes are excellent make-ahead desserts because their higher moisture content helps them stay soft.

You can bake the cake the day before you plan to serve it.

Let it cool completely and store it well covered.

I prefer adding the glaze once the cake is completely cool and reasonably close to serving time, although the glazed cake can also be prepared ahead.

How to Store Red Velvet Marble Bundt Cake

Once the glaze has set, store the cake covered at room temperature for a short period if your kitchen isn’t especially warm.

For longer storage, place slices in an airtight container.

You can also wrap the unglazed cake tightly in plastic wrap.

The most important thing is protecting the cut surfaces from air, which will cause the cake to dry out.

Can You Refrigerate Bundt Cake?

Yes, although refrigeration can sometimes make cakes seem firmer because the fats become cold.

If you refrigerate it, cover it well.

Let individual slices sit at room temperature for a little while before serving for a softer texture.

Can You Freeze Marble Bundt Cake?

Yes.

For best results, I recommend freezing it without the glaze.

Let the cake cool completely.

Wrap it tightly in plastic wrap followed by another protective layer or place it inside a freezer-safe container.

You can also freeze individual slices.

Thaw at room temperature and add the vanilla glaze once the cake has fully thawed.

How to Serve Red Velvet Marble Bundt Cake

This cake really doesn’t need much besides its vanilla glaze.

But if you want to dress up individual slices, try serving them with:

• Fresh strawberries
• Raspberries
• Whipped cream
• Vanilla ice cream
• Fresh berries
• Coffee
• Hot tea

A slice with coffee makes a particularly good afternoon treat.

More Cake and Red Velvet Recipes From Krystel’s Cooking

If the red velvet swirls are your favorite part, try my Easy Red Velvet Cupcakes next. They have the classic combination of cocoa, vanilla, buttermilk, and red food coloring with a soft, tender crumb.

For another red velvet dessert, my The Best Red Velvet Cookies combine cocoa and red velvet flavor in soft, chewy cookies with white chocolate chips.

If you’re here for the cake, try my Easy Funfetti Vanilla Pound Cake. It’s a buttery vanilla cake with sour cream and a sweet vanilla finish, making it a natural choice when you’re craving another celebration-worthy cake.

My Easy Apple Pound Cake is another great option, especially during fall. It’s a simple homemade pound cake with fresh apple flavor and a cinnamon-maple glaze.

And if you love impressive Bundt desserts, my Easy Chocoflan combines chocolate cake and creamy flan in a Bundt pan for a dessert that’s just as fun to reveal when it’s sliced.

Frequently Asked Questions

What is a red velvet marble Bundt cake?

It’s a Bundt cake made with two contrasting batters—vanilla and red velvet—that are layered together to create a marble pattern throughout the cake.

Does this cake start with cake mix?

Yes. This recipe starts with classic yellow cake mix and adds flour, sugar, eggs, sour cream, oil, mayonnaise, water, and vanilla to create a richer cake.

Why add sour cream to boxed cake mix?

Sour cream adds fat and moisture, helping give the cake a rich, tender texture.

Why put mayonnaise in cake?

Mayonnaise contains ingredients such as oil and eggs that add moisture and richness. You won’t taste mayonnaise in the finished cake.

Does the mayonnaise make the cake taste different?

It makes the cake richer and moister, but it shouldn’t taste like mayonnaise.

What makes the red velvet batter red velvet?

A portion of the vanilla batter is mixed with cocoa powder and red food coloring, giving it the signature red color and hint of cocoa.

Can I use gel food coloring?

Yes. Because gel food coloring is concentrated, you may need less than you would with liquid food coloring.

Can I use more cocoa powder?

I recommend sticking with the amount in the recipe so the red velvet batter stays balanced with the vanilla batter.

What size Bundt pan do I need?

Use a 12-cup Bundt pan.

How do I keep Bundt cake from sticking?

Thoroughly grease and flour every part of the pan before adding the cake batter.

Can I use Baker’s Joy?

Yes. A baking spray containing flour can be a convenient option for preparing Bundt pans.

How do I create the marble pattern?

Layer vanilla batter and red velvet batter in the Bundt pan. If desired, make only a few gentle passes through the layers with a knife or skewer.

Why shouldn’t I over-swirl the batter?

Too much swirling combines the colors instead of leaving distinct red velvet and vanilla ribbons.

How do I know when the cake is done?

A toothpick inserted into the thickest portion should come out clean or with a few moist crumbs but no wet batter.

How long does the cake bake?

Approximately 50–55 minutes at 350°F.

Does the cake need to cool before glazing?

Yes. The cake should be completely cool or the vanilla glaze can melt and run off.

Can I use cream cheese frosting instead?

Yes. Cream cheese pairs beautifully with red velvet, although a thinner cream cheese glaze would work especially well on a Bundt cake.

Can I make this cake for Valentine’s Day?

Absolutely. The red velvet swirls make it a beautiful Valentine’s Day dessert without requiring elaborate decorations.

Can I make it ahead?

Yes. Bundt cake is a great make-ahead dessert.

Can I freeze it?

Yes. For best results, freeze the cake before adding the vanilla glaze.

Final Thoughts

This Yellow and Red Velvet Marble Bundt Cake is one of those desserts that looks much more complicated than it actually is.

You start with one upgraded yellow cake batter.

Set aside two cups, add cocoa and red food coloring, and suddenly you’ve got both vanilla and red velvet cake batters ready to go.

Layer them in your Bundt pan, let the oven create those beautiful red velvet swirls, and finish the cooled cake with a simple vanilla glaze.

The combination of sour cream, vegetable oil, and a little mayonnaise keeps the cake wonderfully moist, while the cocoa adds just enough chocolate flavor to make those red sections taste different from the vanilla cake surrounding them.

And then comes my favorite part: cutting the first slice.

You don’t know exactly what the marble pattern will look like until you cut into the cake.

Every slice is a little different, with ribbons of golden vanilla cake and red velvet running through it.

It’s simple, beautiful, moist, and delicious—the kind of cake that’s just as perfect for Valentine’s Day or a holiday table as it is with a cup of coffee on an ordinary afternoon.

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