Ingredients:

  • 2 ½ cups (300 g) All-Purpose Flour, sifted
  • 1 ¾ cups (350 g) Granulated Sugar
  • 1 tsp (5 g) Baking Powder
  • 1 tsp (5 g) Baking Soda
  • ½ tsp (3 g) Fine Sea Salt
  • 1 cup (226 g) Unsalted Butter, softened (for cake)
  • 4 Large Eggs
  • 1 cup (240 ml) Buttermilk, full fat
  • 2 tsp (10 ml) Vanilla Extract (for cake)
  • 2 Tbsp (15 g) Unsweetened Cocoa Powder, Dutch-process
  • 2 Tbsp (30 ml) Liquid Red Food Colouring (Gel preferred)
  • 1 tsp (5 ml) White Vinegar, distilled
  • 8 oz block (226 g) Full Fat Cream Cheese, cold
  • ½ cup (113 g) Unsalted Butter, softened (for frosting)
  • 4 cups (450 g) Powdered Sugar, sifted
  • 1 tsp (5 ml) Vanilla Extract (for frosting)
  • ¼ tsp (1 g) Pinch of Salt (for frosting)

Instructions:

  1. Prepare Oven and Tins: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake tins, lining the bottoms with parchment paper rounds.
  2. Combine Dry Ingredients: Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. Create Base Batter: In a separate mixer bowl, beat the softened butter until light and fluffy. Add the four large eggs two at a time, beating well after each addition. Mix in 2 tsp of vanilla extract.
  4. Alternate Wet/Dry: Gradually add the flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  5. Divide and Color: Carefully divide the finished batter exactly in half into two separate bowls. Leave one half plain (vanilla component). To the second half, gently fold in the cocoa powder, red food colouring, and the white vinegar until the color is uniform.
  6. Dollop and Swirl: Alternately dollop large spoons of the vanilla batter and the red velvet batter randomly into the two prepared tins (aim for 6-8 distinct dollops of each color per tin). Using a clean metal skewer or chopstick, draw a figure-eight pattern through the batter 3-4 times to create the marble effect. Avoid swirling near the bottom or mixing until the colors fully blend.
  7. Bake and Cool: Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely (approximately 1 hour).
  8. Make the Frosting: Beat the cold cream cheese and the softened butter together until smooth and creamy. Gradually add the sifted powdered sugar and the pinch of salt. Mix until the frosting is light and fluffy, then mix in the vanilla extract.
  9. Assemble and Decorate: Place the first cooled cake layer on a serving plate. Spread a generous layer of frosting evenly. Top with the second cake layer. Frost the top and sides of the cake completely.