Ingredients
375 g unsalted butter, at room temperature
225 g cream cheese, at room temperature
600 g white sugar
1.5 tsp vanilla extract
1 tsp salt
1 tsp baking powder
6 large eggs, at room temperature
360 g all-purpose flour
80 g unsweetened cocoa powder
2 tbsp red velvet emulsion (such as Lorann®)
Directions
Step 1
Preheat the oven to 165°C (325°F). Grease and flour a 10-inch tube pan.
Step 2
In a large bowl, use an electric mixer to beat together the butter and cream cheese until well combined. Add the sugar and beat until fluffy. Mix in the vanilla extract, salt, and baking powder. Beat in the eggs, two at a time, adding 1 cup of flour after each addition. Mix until smooth after each addition.
Step 3
Transfer 2 cups of batter to a separate bowl. Stir in the cocoa powder and red velvet emulsion. Pour half of the plain batter into the prepared pan. Add half of the red velvet batter and swirl with a knife. Repeat with the remaining batters, swirling gently.
Step 4
Bake on the middle rack of the preheated oven for about 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.