Marbled Red Velvet Bundt Cake

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    451
based on 4 ratings

A marbled red velvet Bundt cake made with buttermilk and vanilla, finished with cream cheese icing. To ensure the strength of colour for this red velvet cake you will need to source a strong red food colour gel which is bake stable - you can find this online.

recipe updated May 14, 2025

Ingredients

  • Cream cheese icon
    Cream cheese
    100 g
  • Icing sugar icon
    Icing sugar
    200 g
  • Buttermilk icon
    Buttermilk
    240 ml
  • Vegetable oil icon
    Vegetable oil
    220 ml
  • Egg icon
    Egg
    2
  • White wine vinegar icon
    White wine vinegar
    1 teaspoon
  • Vanilla bean paste icon
    Vanilla bean paste
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    310 g
  • Caster sugar icon
    Caster sugar
    310 g
  • Baking soda icon
    Baking soda
    1 teaspoon
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Cocoa powder icon
    Cocoa powder
    ½ tablespoon
  • Red food coloring icon
    Red food coloring
    1 ½ teaspoons
  • Lemon juice icon
    Lemon juice
    1 tablespoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Kenwood Chef
  • kCook icon Bundt pan - 23cm (9")
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Medium bowl
  • kCook icon Piping bag

Step preview

  1. Grease and flour a clean bundt pan
  2. Pre-heat oven - 160°C
  3. Attach Whisk
  4. Add buttermilk, vegetable oil, egg, white wine vinegar and vanilla bean paste to the Kenwood Bowl
  5. Mix with splashguard fitted - 30 sec, Speed 5
  6. Transfer mixture to medium bowl then set aside
  7. Clean Kenwood Bowl
  8. Attach K Beater
  9. Add all purpose flour, caster sugar, baking soda and fine sea salt to the Kenwood Bowl
  10. Mix with splashguard fitted until combined - 30 sec, Speed Min
  11. Transfer content of medium bowl to Kenwood Bowl gradually while machine is running
  12. Mix with splashguard fitted - 30 sec, Speed 1
  13. Mix with splashguard fitted - 10 sec, Speed 3
  14. Transfer half of the mixture into a large mixing bowl and set aside
  15. Add cocoa powder and red food coloring to the Kenwood Bowl
  16. Mix with splashguard fitted until combined - 30 sec, Speed 1
  17. Transfer batter to bundt pan
  18. Use a spatula or a handle of a spoon, to marble the two mixtures together in the tin
  19. Bake until skewer tests clean - 55 min, 160°C
  20. Remove from oven and let cool - 10 min
  21. Turn out onto cooling rack until completely cool
  22. Clean Kenwood Bowl
  23. Attach Creaming beater
  24. Add cream cheese to the Kenwood Bowl
  25. Mix with splashguard fitted then scrape bowl - 20 sec, Speed 1
  26. Then add icing sugar, lemon juice and vanilla extract to the Kenwood Bowl
  27. Mix with splashguard fitted until combined - 1 min, Speed 1
  28. Transfer mixture to piping bag
  29. Pipe mixture onto cake
  30. Serve
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