Red velvet Marble loaf Cake

Say Yes to New Adventures

This Red Velvet Marble Loaf Cake is rich, moist, and visually stunning with swirls of red velvet and vanilla cake in every slice. It’s made without eggs, uses basic pantry staples, and gets its velvety softness from a mix of milk, vinegar, and yogurt. If you're looking for something easy to make, crowd-pleasing, and pretty enough for gifting, this is the perfect bake. And to make it extra special, we’re finishing it with a silky white chocolate glaze that adds both shine and sweetness.

🍰 Why You'll Love This Loaf

• Beautiful marble swirl effect
• Light, moist crumb with a subtle cocoa touch
• No eggs required
• Pairs perfectly with tea, coffee, or a drizzle of glaze
• Great for celebrations, gifting, or slicing into café-style slabs

👩‍🍳 Method: Red Velvet Marble Loaf Cake

1. Prep your oven and tin
   Preheat the oven to 180°C. Grease and line an 8-inch (20 cm) loaf tin with parchment paper.
2. Make a buttermilk base
   In a mixing bowl, combine milk, vinegar, and yogurt. Let it sit for 5 minutes until slightly curdled.
3. Add wet ingredients
   Add sugar, oil, and vanilla extract to the buttermilk base. Whisk until the sugar dissolves and the mixture is smooth.
4. Sift dry ingredients
   In another bowl, sift together flour, cornstarch, baking powder, baking soda, and salt.
5. Combine wet and dry
   Add the dry mix to the wet mix. Gently fold until you get a smooth, lump-free batter. Do not overmix.
6. Divide and colour
   Separate ¾ of the batter into a new bowl. Add cocoa powder and red food colour to it. Mix until fully combined and smooth.
7. Layer and swirl
   • Pour half of the red velvet batter into the loaf tin.
   • Add the entire vanilla batter on top.
   • Finish with the remaining red velvet batter.
   • Use a skewer or knife to gently swirl the batters for a marble effect.
8. Bake
   Bake at 180°C for 40–45 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).
9. Cool
   Let the cake cool in the tin for 45 minutes, then transfer to a wire rack to cool completely.

🍫 Optional: White Chocolate Glaze Ingredients

Method

1. Heat the cream until it just begins to bubble—do not boil.
2. Pour over white chocolate in a heat-safe bowl. Let it sit for 1 minute.
3. Stir slowly until melted and smooth. Add butter if using, for added shine.
4. Cool slightly until thick but pourable.
5. Drizzle or pour over the completely cooled loaf and let it set for 15–20 minutes before slicing.

• Store the cake at room temperature in an airtight container for 2–3 days.
• You can refrigerate it for up to 6–7 days.
• Best enjoyed slightly warm or with a cup of coffee.