Red and white bundt cake

Recipe for marbled red velvet bundt cake

Today I have a red and white bundt cake inspired by the famous American Red Velvet cake. Here, fluffy, soft batter is intertwined with red colored batter, creating a bundt cake unique in taste and appearance. Preparing the bundt cake itself is very quick and even less experienced people can handle it. If you like simple and quick cakes that are super light and soft after baking, and not too sweet, then you must bake this red cake. I recommend it!

Red velvet bundt cake – notes

I really like cakes, this is my today’s one. Very simple and quick to prepare. Not too sweet, and wonderfully soft, fluffy, and moist after baking. This is exactly what this American marbled bundt cake in red and white is like. You could say it’s a patriotic bundt cake :) Red velvet cake, which is the inspiration here, is a very popular cake in the United States. Here, it’s prepared in a simpler and quicker bundt cake form. There’s no buttermilk and baking soda, which are usually used to prepare red velvet cake, but there is butter and milk instead. I found the recipe for this bundt cake on the Butternut Bakery blog and I must admit I really liked it. And not just me – my daughter also really enjoyed this bundt cake. That’s why I highly recommend you bake it too!

What ingredients are needed to prepare a marbled bundt cake?

To bake this red bundt cake, you will need a few basic ingredients. Below is a condensed list of products I used and possible substitutes.

• butter – I used soft extra butter with 82% fat content – you can also use lightly salted butter, or optionally vegetable butter
• milk – I used 1.5% UHT milk – you can also use milk with a different fat content, or plant-based milk
• cocoa – to prepare the red part of the cake, you will need a little bitter cocoa – its purpose is to darken the cake so that not too much food coloring needs to be added – red food coloring alone added to light batter would create a pink color and a lot would have to be used to achieve a red color
• food coloring – gel or powder food coloring works best here, I buy my food colorings online, sometimes they appear in discount stores (more often around holidays)

What to substitute for food coloring in the cake?

If you don’t have food coloring and nowhere to buy it, first, you can make the cake with only added cocoa – it won’t be a red and white bundt cake, but it will still be very tasty, soft, and fluffy. Second, you can try to color the cake naturally – beetroot juice, which has a strong color, might work best here. However, natural juices tend to oxidize during baking, and after baking, the cake may take on a more “brownish” rather than red hue (even though the batter looks nice and has a good color before baking).

How to store red velvet bundt cake?

This red bundt cake does not need to be stored in the refrigerator. But it’s best to cover it with a cake dome or transfer it to a lidded container so it doesn’t dry out. In these conditions, the bundt cake will stay fresh for several long days. You can also cut the bundt cake into pieces and freeze it – it can stay in the freezer for about 3 months.

How many calories does a red and white bundt cake have?

In the table below the recipe, I stated that 100 g of the bundt cake has about 400 kcal. If you divide the bundt cake into 10 roughly equal portions, each piece will have about 359 kcal (carbohydrates – 33g, fats – 23g, proteins – 5g).

I hope this recipe, photos, and video have encouraged you to prepare such a marbled bundt cake in red and white. If so, I would be extremely happy if you share your thoughts in the comments for the recipe :)

Recommended bundt cake recipes

Be sure to try my other bundt cake recipes as well. Here I recommend three such recipes, among others, and many more on the blog. You are cordially invited.