Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 2 ¼ cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Salt
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 4 Large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1 ¼ cups Full-Fat Buttermilk, room temperature
  • 2 tablespoons Unsweetened Cocoa Powder, natural and sifted
  • 1 teaspoon Distilled White Vinegar
  • 1–2 teaspoons Red Food Colouring (Gel Paste)
  • ½ cup Unsalted Butter, softened (for frosting, 1 stick)
  • 8 ounces Full-Fat Cream Cheese, chilled but slightly softened
  • 4–5 cups Powdered Sugar, sifted
  • 1 teaspoon Pure Vanilla Extract (for frosting)
  • ¼ teaspoon Salt (for frosting)

Instructions:

  1. Prep the Pans and Oven: Preheat oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans, then line the bottoms with parchment paper rounds.
  2. Combine Dry Ingredients: Whisk together the sifted flour, baking soda, and salt in a medium bowl. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer, cream the softened butter and granulated sugar until light, pale, and fluffy (about 5 minutes).
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the bowl frequently.
  5. Mix the Base Batter: On low speed, alternate adding the dry ingredient mix and the buttermilk in three additions, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the Batter: Carefully scoop slightly more than half of the base batter into a separate bowl (this will remain the Vanilla/White portion).
  7. Create the Red Velvet Batter: To the remaining batter (the smaller portion), quickly whisk in the sifted cocoa powder, the red gel colouring, and the vinegar. Mix until the color is uniform and streak-free.
  8. Layer the Batters: Dollop the batters alternately into the prepared pans—start with a large scoop of the White batter, followed by a scoop of the Red Velvet batter, repeating until both pans are evenly filled.
  9. Execute the Marble Swirl: Insert a thin skewer or knife into the batter. Gently drag it through the batter in an S-shape pattern 2–3 times, being careful not to over-swirl.
  10. Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. Prepare the Frosting: Beat the cream cheese and softened butter in a stand mixer until smooth and creamy, ensuring no lumps remain.
  12. Add Sugar Gradually: Slowly add the sifted powdered sugar, the vanilla, and the salt to the mixture, starting on low speed and increasing to medium-high. Beat until the frosting is light, fluffy, and spreadable.
  13. Assemble the Cake: Place the first layer on a serving plate. Spread a generous amount of frosting evenly over the layer. Top with the second cake layer. Frost the top and sides.
  14. Chill Before Serving: For neat slicing, chill the frosted cake for at least 30 minutes before serving.