Red Velvet Marble Cake

• Vegetarian

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 3 cup Cake flour
  • 1/3 cup Cocoa powder, unsweetened
  • 1 tbsp Food color, red
  • 2 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Butter
  • 1/2 cup Greek yogurt, non-fat plain
  • 13/16 cup Milk

Found on ihearteating.com

Description

Directions

• Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
• In a medium bowl, whisk together cake flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
• Stir in vanilla until combined.
• Add eggs one at time, mixing well after each addition.
• On low, stir in flour mixture until just incorporated.
• Stir in milk until combined.
• In a separate large bowl, stir together 2 ½ cups of the batter, cocoa powder, milk, and red food coloring until well-combined.
• Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
• Drop one scoop of red velvet swirl batter on top of plain batter.
• Continue to alternate between plain and red velvet swirl batters until both batters are gone.
• Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto wire rack, and cool completely.