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Red White & Blue Marble Cake

Red white & blue marble cake with buttery vanilla swirls baked in two 8-inch layers for clean toothpick results. Color the batter with red and blue gel, swirl for marbling, then top with fluffy frosting and patriotic fruit.
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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cup all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 2 cup granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 0.25 Red gel food coloring
  • 0.25 Blue gel food coloring
Frosting
  • 1 lb unsalted butter, softened
  • 4 cup powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 0.125 tsp salt
Decoration
  • 0.5 cup Red, white, and blue sprinkles
  • 1 cup Fresh strawberries
  • 1 cup Fresh blueberries

Equipment

  • 2 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep pans
  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans so the layers release cleanly.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking powder, and salt in a bowl until evenly combined. The mixture should look uniform with no visible dry clumps.
Cream butter and sugar
  1. Beat the softened unsalted butter and granulated sugar until light and fluffy. Scrape the sides as needed so the batter turns paler in color.
Add eggs and vanilla
  1. Add the large eggs one at a time, mixing well after each addition. Then mix in the vanilla extract until smooth.
Combine batter with milk
  1. Alternate adding the dry ingredients and whole milk until the batter is smooth. Stop mixing once no streaks of flour remain for the best tender crumb.
Color the batter into three portions
  1. Divide the batter equally into three bowls, keeping one uncolored as the white portion. Tint one bowl red with red gel food coloring and one bowl blue with blue gel food coloring.
Assemble marbled layers
  1. Spoon alternating dollops of red, white, and blue batter into each pan. Aim for even coverage so each slice shows swirls.
Swirl for marble effect
  1. Swirl gently with a knife to create a marble effect. Use light, shallow motions for distinct streaks rather than fully mixing the colors.
Bake
  1. Bake at 350°F (175°C) for 28–32 minutes until a toothpick comes out clean. The tops should spring back lightly when touched.
Cool completely
  1. Cool the cakes completely before frosting. The layers should be room temperature so the frosting stays thick and does not melt.
Make fluffy frosting
  1. Beat the softened unsalted butter until smooth, then gradually add powdered sugar. Mix in the heavy cream, vanilla extract, and a pinch of salt until fluffy and spreadable.
Frost and decorate
  1. Frost the cake layers and cover the exterior with an even layer of frosting. For cleaner edges, spread while the frosting is still airy.
Top with patriotic toppings
  1. Decorate with red, white, and blue sprinkles, fresh strawberries, and fresh blueberries. Place berries and fruit so they’re visible in the finished slices.
Slice and serve
  1. Slice and serve the red white & blue marble cake. Let the first cut sit for a minute so the marbling holds its shape.

Notes

For stronger marbling, keep the colored batter slightly thick and swirl only a few times per pan—over-swizzling turns the cake one color. Store covered in the refrigerator up to 4 days; freeze frosted slices up to 2 months (wrap tightly). For a lighter option, use reduced-fat butter and a reduced-sugar powdered sugar substitute in the frosting.