Red Velvet and Chocolate Marble Cake For Two

I am going to be real with you all now.

Total confession time......................

I do not like red velvet.

I hate red food dye. I can never make red velvet anything without that chemical taste in my mouth. Everyone I bake it for thinks I am down right crazy because they can't taste it. I am not crazy. I just have hypersensitive over active taste buds perhaps? I can pick the taste of food dyes out of most dyed goodies.

Believe me I have tried to like it. In fact I have probably even pretended I do. Because well... that cream cheese frosting is so damn good I can almost ignore the red velvet!

So there. I do not like red velvet.

This week for Sundays With Joy we made her Red Velvet Chocolate Marble Cake. It wasn't bad. The cake it's self was moist, had the perfect crumb and the idea behind marbling the two cakes together is so fun. However, I over swirled my batters together and did not get the marble effect I was hoping for.

Non the less the cake was tasty enough and then topped with cream cheese frosting, how can you go wrong??

For  Joy the Baker's Red Velvet Chocolate Marble Cake recip..... I'm sorry. You have to go buy a copy of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. After you purchase your book... you really need to check out my super fun group Sundays With Joy on Facebook. Twice a month we all bake the same recipe from the book and then discuss and blog about it afterwards.

Until then you can check out my version of her cake... made pint size! Perfect amount of cake to enjoy with your significant other on Valentines Day. OR the perfect amount of cake for those days you don't necessarily need to feed 8 people! 

Also.... if you liked my heart deco. You can purchase these super adorable sugar hearts at King Arthur Flour. And a big thanks to Gimme Some Oven for the inspiration.... check out her cute Strawberries and Cream Cake covered in conversation hearts.

Red Velvet and Chocolate  Marble Cake for Two


For the chocolate layer:

1/2 cup all purpose flour
1/4 + 1/8 tsp baking soda 
1/8 tsp  salt
1/4 cup prepared black coffee (unsweetened) 
3 tbs cocoa powder
1/4 cup unsalted butter at room temperature
1/4 cup +1 tbs packed brown sugar
2 3/4 tbs granulated sugar
2 large eggs
2 tbs buttermilk
1 tsp vanilla extract

For the red velvet layer:

1/2 cup + 1 tbs all purpose flour
1/3 tsp baking soda
1/4 tsp salt
1 1/2 tbs cocoa powder
1 tsp food coloring ( I use AmeriColor Gels, if you are using liquid increase this to 1 tbs)
2 tbs unsalted butter at room temperature
3 tbs granulated sugar
1/2 a beaten egg ( I take a whole egg, beat it and then divide in half) 
1/4 tsp vanilla extract
1/4 cup buttermilk
3/4 tsp white vinegar

For the Cream Cheese Frosting:

4 oz cream cheese room temperature
1/4 cup butter at room temperature
pinch of salt
1- 1 1/2 cups powdered sugar
1/2 tsp vanilla bean paste


Preheat oven to 350.

TO start the chocolate cake. In a medium bowl, sift together you flour, baking soda and salt. Set aside.

In a small bowl whisk coffee and cocoa together. Set aside.

In the bowl of your electric mixer using the paddle attachment. Beat butter, and sugars together until light and fluffy. Add in your egg and combine. Add in the coffee mixture and vanilla. Beat on medium speed until everything is combined. 

Turn mixer to low, and add the flour mixture and buttermilk. Beat until everything is just barely combined. 

Divide chocolate cake batter into two greased and floured 4 inch cake pans.

To start your red velvet layer. In a medium bowl sift, flour, baking soda and salt together. Set aside.

In a small bowl using a fork mix cocoa powder and food coloring together. Set aside. 

In the bowl of your electric mixer with the paddle attachment beat butter and sugar until light and fluffy. Add in your egg and beat on medium for about 1 minute

Add in your cocoa mixture and vanilla extract beat until completely combined. 

With the mixer on low, add in your flour slowly until combined and then your buttermilk. Once combined mix in the vinegar. 

Spoon half of the red velvet batter on top of each chocolate layer. Using a knife swirl the chocolate and red velvet layers together until you get a marble look. 

Bake for 20-30 minutes.  Or until a toothpick is inserted in the center of each cake and it comes out clean. Allow cakes to cool and then remove from the pans.

To make prepare your cream cheese frosting:

In the bowl of your electric mixer with the whip attachment. Whip cream cheese and butter together until fluffy. Mix in vanilla bean paste and salt. 

Slowly add in powdered sugar until and whip on medium speed until the sugar has completely combined. If it is too soft for your likings you can add up to an additional 1/2 cup to stiffen it up for piping.  



  1. I don't get the appeal of red velvet for people... it's just chocolate cake that is red. It's cute and I like it but I didn't get the craze for it. But you're right, that icing... noms!!

    1. I'm with you! And if I am going to make a chocolate cake I want a deep rich chocolate... red velvet is just too mild for me likings!

  2. Woah! That's a deep cake. Even if the swirling didn't come out, it's still such a beautiful mahogany-like color. Your decorating is adorable :)

    1. Thanks! Though I am soooo not into decorating things.

  3. I feel the same about red food coloring. I can always taste it in red velvet cake. Anyhow, LOVE your little hearts decoration! And the cream cheese frosting - well, I wouldn't be able to resist it :)

  4. Love the hearts on your cake, too cute!

  5. What a pretty cake! I love red velvet but I can't stand the thought of all that dye. If I have several people to share with... sure. But I don't. So.

    When I make it, I just make it without the dye. It still tastes good that way. :)

  6. This is gorgeous! And I know the feeling, I have issues with the dye too. I don't have as much of an issue with cake mixes though. :)

  7. So pretty, Carrie! Love the hearts!

  8. I'm with you on the Red Velvet! I thought it was just me. I just used Red Velvet (in my Cinnamon Buns) for the first time and I didn't get what all the fuss was about. I guess it's pretty and all for Valentine's Day...but that's about it! :)

  9. I'm totally with you on the not liking red velvet cake! Why oh WHY is it so popular? Mind boggling. It tastes like a bottle of dyw.

  10. I love the way you decorated this! I`ve actually only had red velvet cake once...and don`t really have plans to try it again, I was definitely under-whelmed.

  11. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

    I hope you can make it!


    Kathy Shea Mormino

    The Chicken Chick

  12. "I just have hypersensitive over active taste buds" - I can taste baking powder!!! in muffins. I rarely make muffins or things that use more than 1 tsp of baking powder and prefer baking soda for that reason. And Im with you on the red food coloring too.

    Your cake turned out gorgeous and love that it's for TWO. Perfect. No one need a cake that serves 19. Well, we dont :)