Red Velvet Marble Cheese Cake

For the Cake:

• 12oz  Buttercup, room temperature
• 8-ounce cream cheese, room temperature
• 3 cups granulated sugar
• 1 tablespoon vegetable or canola oil
• 6 large eggs, room temperature
• 3 cups low-protein flour/cake flour
• 2 teaspoons vanilla extract

For the Swirl:

• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 tablespoon hot water

1. Start by preheating your oven to 325°F then liberally spray a 12-cup Bundt® pan with non-stick baking spray. (I baked in a smaller Bundt pan, yielded 2 cakes).
2. In your mixer bowl, add butter and cream cheese and beat for two minutes on high speed. Next, slowly add in sugar and oil then continue beating on high speed for an additional five minutes until it’s a very pale yellow and fluffy.
3. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
4. Turn your mixer down to its lowest speed, and slowly add flour into the batter in two increments then add salt. Be careful not to overbeat.
5. Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
6. Pour ½ of cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring, and hot water until completely well mixed.
7. Alternate dollops of vanilla and red velvet cake batter into Bundt® pan using a skewer to swirl batter.
8. Bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.

Note: The crust will be crisp on the first day, however, it will soften the next day. Therefore advisable to bake the cake a day ahead before serving. The cake tastes great and indeed would recommend for all to try. 

Source : https://grandbaby-cakes.com/