Dessert with a twist: Red velvet marble cake

Cook and TV presenter Diana Chan puts a sweet spin on her Mum’s classic marble cake.

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Dessert is the final flourish of any dinner party, so it’s important to leave a lasting impression. End on a (sugar) high with this vibrant red velvet marble cake created by Kenwood ambassador, cook and TV personality Diana Chan.

“Growing up in Malaysia, I loved watching my Mum bake a cake every weekend,” Diana says. “Here I’ve put a red velvet spin on her classic marble cake, with lemon drizzle icing.”

To get precise measurements, she uses the in-built weighing function of Kenwood’s Titanium Chef Baker XL. “Weighing directly into the bowl saves preparation time, reduces the washing up mess, and allows me to focus on creating the cake,” Diana says. And what a cake it is! Here we share the step-by-step method to baking this sweet treat.

Serves 8

Prep and cooking time: 1 hour, 20 minutes

INGREDIENTS

Cake

320g plain flour

40g cornflour

2 tsp baking powder

½ tsp salt

225g butter, softened

500g caster sugar

100g Greek-style yoghurt

1 vanilla bean pod

5 large eggs

120ml milk

Red velvet swirl

30g unsweetened cocoa powder

75g milk

1 tbsp red food colouring

Lemon drizzle icing

Juice of 1 lemon

225g icing sugar, sifted

METHOD

Preheat oven to 180°C. Grease and flour a 26cm (10-cup capacity) Bundt tin.
In a mixing bowl, whisk together flour, cornflour, baking powder and salt.
In the bowl of a stand mixer fitted with a K beater attachment, beat together butter, sugar, and yoghurt until well combined.
Split the vanilla bean down its length with a paring knife. Scrape out the seeds and add to the stand mixer bowl.
Add eggs one at time, mixing well after each addition.
Turn the speed to low and stir in the flour mixture until just incorporated. Stir in milk until combined.
In a separate large bowl, stir together 2½ cups of the batter, cocoa powder, milk, and red food colouring until well-combined.
Add 1/3 cup plain batter and then 1/3 cup red velvet batter on top. Continue alternating batters, working your way around the tin, until batter is finished.
Bake for 50-60 minutes, or until a wooden skewer inserted into the centre comes out clean.
Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto a wire rack, and cool completely.
To make the lemon drizzle, mix the lemon juice with the icing sugar until smooth. Pour over the cooled cake. Slice and serve.