Ingredients:

  • 315g all-purpose flour
  • 300g granulated sugar
  • 15g unsweetened Dutch-processed cocoa powder
  • 240ml buttermilk, room temperature
  • 240ml vegetable oil
  • 2 large eggs, room temperature
  • 15ml red food coloring gel
  • 5ml distilled white vinegar
  • 5g baking soda
  • 10ml vanilla extract
  • 450g full-fat cream cheese, softened
  • 100g granulated sugar for cheesecake layer
  • 1 large egg for cheesecake layer
  • 15g all-purpose flour for cheesecake layer
  • 5ml vanilla extract for cheesecake layer

Instructions:

  1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan or a 9x13 inch baking pan.
  2. In a small bowl, whisk the cocoa powder into the warm buttermilk to 'bloom' the cocoa, intensifying the color and flavor.
  3. In a stand mixer, beat the vegetable oil, 300g sugar, and 2 eggs until smooth. Add the buttermilk mixture, red food coloring, and vanilla extract, mixing until combined.
  4. Sift the 315g flour and baking soda over the wet ingredients. Fold in gently, then stir in the white vinegar last to activate the leavening.
  5. In a separate bowl, beat the softened cream cheese with 100g sugar, 1 egg, 15g flour, and 5ml vanilla until silky and lump-free.
  6. Pour two-thirds of the red velvet batter into the prepared pan. Drop spoonfuls of the cheesecake mixture over the batter. Top with the remaining red velvet batter.
  7. Use a wooden skewer or knife to gently swirl the layers together. Do not overmix to maintain the distinct marble pattern.
  8. Bake for 55 minutes, or until a skewer inserted into the cake portion comes out clean. Cool completely before slicing to allow the cheesecake layer to set.