Marbled red velvet loaf cake

I was distraught that I could never get my red velvet cake red enough

because I naively thought that just pouring a ton of red gel food coloring would do the job. I came to my senses and googled “How to get red velvet red” and I’m here to tell you there’s a few factors to consider.

Number 1: The quantity of cocoa powder

You might have heard the quip “Red velvet cake is just chocolate cake that’s red” Which is true if we’re only going on the bases that any amount of cocoa powder defines it as being chocolate. Red velvet often has just a small amount of chocolate and in the instance of this cake it’s used to give the cake a fluffier, more tender texture. Hence the “velvet”. Specifically in this recipe I used two Tablespoons. 

Number 2: Red food coloring

It’s no surprise to get the bright red color that you need for food coloring,  but considering how little cacao powder is used, you’ll need far less than you think. It is also important that you use gel food coloring instead of liquid food coloring. This is because liquid food coloring is water based which means you might need to use more in a recipe to achieve the color you want, which runs the risk of altering or thinning out your batter.  Gel is thicker, and oftentimes more concentrated, so you won’t use as much (thekitchn.com).  For my recipe I used about one teaspoon worth of red gel food coloring. 

Number 3:  Cocoa powder and acids

In its origin cocoa powder mixed with an acid (usually a combination of buttermilk, baking soda or vinegar) created a chemical reaction that resulted in a deep maroon red color. And if you’re interested in the actual science, that’s a little bit beyond my expertise, but Spices N Flavors breaks it down nicely. It is important to note that this chemical reaction does not happen now because most manufactured cocoa powder you purchase at the grocery store has alkalizing agent to neutralize the acidity. This is not to say that you can’t make red velvet the old fashioned way (raw cacao powder is needed), but it won’t be as brightly red as we’re used to seeing today. 

All things considered this red velvet marbled loaf cake is the results of all my learnings. It’s tender, moist, and honestly addicting; the white chocolate glaze is the perfect amount of sweetness.

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Marbled red velvet loaf cake

Author: Alicia Maxey

Prep time: 5 MinCook time: 1 HourInactive time: 20 MinTotal time: 1 H & 25 M

This marbled red velvet loaf cake is tender, moist, and the white chocolate glaze adds the he perfect amount of sweetness.

Ingredients

Cake

• 1 ¾ cup (210g) all-purpose flour
• 2 Tbsp cocoa powder, natural
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• 4 Tbsp ( ¼ cup or 57g) unsalted butter, softened
• 4 Tbsp (54g) of neutral oli (canola or vegetable)
• 1 cup (200g) white granulated sugar
• ⅓ cup (67g) brown sugar
• 2 large eggs
• ½ cup (120g/ml) buttermilk
• ¼ cup (60g) sour cream
• ½ Tbsp white vinegar
• 2 tsp vanilla extract
• 1 teaspoon red gel food coloring

White chocolate glaze

• 4 Tbsp ( ¼ cup or 57g) unsalted butter
• 2 oz white chocolate
• 2-3 tbsp milk
• 1 ½ cup (150g) powdered sugar
• A pinch of salt

Instructions

Prepare the cake

1. Place the oven rack in the middle of the oven. Preheat to 350°F.
2. Lightly grease a 9x5 loaf pan with cooking spray, and line with parchment paper. Set side.
3. In a medium sized bowl whisk together flour, baking soda, baking powder and salt. Set sided.
4. In a large mixing bowl, cream together sugar, butter and oil, until slightly fluffy and smooth.
5. Add in eggs and vanilla and mix until combined.
6. Mix in buttermilk, vinegar, sour cream until fully combined
7. Fold in the flour, baking powder, baking soda, and salt.
8. Divide the cake batter, by scooping out about a third into a small bowl. This will be the vanilla batter. Set side.
9. In the original batter bowl, mix in the cacao powder and red food coloring until fully incorporated.
10. In the loaf alternate in scooping a few dollops of red batter and vanilla. Until all the batter is used.
11. Using a toothpick, chopstick, a cake tester, or anything long and thin swirl the batter around to help create that marbled effect.
12. Bake for 60-65 minutes or until a toothpick or cake tester comes out clean or when the middle internal temperature is about 210°F.
13. Let cool in the loaf pan for 15-20 minutes before lifting bread out of the pan by pulling up on the parchment paper, leaving to cool completely on a wire rack.

Make the White chocolate glaze

1. While the cake is cooling in a double boiler or in a microwave safe dish, melt the white chocolate, butter, and heat the milk until fully melted.
2. Sift and whisk in the powdered sugar until the glaze is a smooth glossy consistency. Add in a pinch of salt.
3. Pour on top of the cooled cake, use a spatula to carefully spread the glaze. Allow glaze to set for about 30 minutes.

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Store cake at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature.