Ingredients:

  • 315g all-purpose flour
  • 300g granulated sugar
  • 15g natural cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 240ml buttermilk
  • 180ml vegetable oil
  • 2 large eggs
  • 1 tsp white vinegar
  • 1 tbsp vanilla extract
  • 2 tsp red gel food coloring
  • 225g full-fat cream cheese, softened
  • 50g granulated sugar (for cheesecake)
  • 1 large egg (for cheesecake)
  • 1 tsp vanilla extract (for cheesecake)

Instructions:

  1. Prep the environment. Preheat your oven to 350°F (175°C). Grease your 9x9 inch pan and line it with parchment paper. Note: The parchment sling makes removal effortless later.
  2. Combine the dry base. In a large bowl, whisk together 315g flour, 300g sugar, 15g natural cocoa, 1 tsp baking soda, and 0.5 tsp salt. Whisk until the color is uniform.
  3. Emulsify the wet base. In a separate vessel, whisk the 240ml buttermilk, 180ml oil, 2 eggs, 1 tsp vinegar, 1 tbsp vanilla, and 2 tsp red gel. Note: Ensure the red dye is fully incorporated now to avoid streaks.
  4. Marry the base components. Gradually whisk the wet ingredients into the dry. Stop as soon as the last streak of flour disappears to keep the crumb tender.
  5. Foundation layer. Pour exactly 3/4 of the red velvet batter into your prepared pan. Use a spatula to level it out into the corners.
  6. Whip the cheesecake. In a clean bowl, beat 225g softened cream cheese and 50g sugar until silky. Add 1 egg and 1 tsp vanilla, mixing on low speed until just combined.
  7. The drop technique. Use a tablespoon to drop dollops of the cream cheese mixture over the red batter. Don't worry about being neat; the mess is part of the charm.
  8. The final seal. Pour the remaining 1/4 of the red velvet batter over and around the cheesecake dollops.
  9. The figure eight swirl. Insert a butter knife to the bottom of the pan. Drag it through the mixtures in a figure eight pattern. Limit yourself to 5-6 passes to avoid muddied colors.
  10. The bake and cool. Bake for 45 minutes until a toothpick in the cake part comes out clean. Cool completely in the pan to allow the cheesecake to set. The cooling process is arguably the hardest step because the kitchen will smell incredible, but if you cut into this cake while it's warm, the cheesecake swirl will be molten and messy. It needs that time at room temperature to firm up. If you're looking for another decadent project while this cools, my [chocolate strawberry cake](https://evanrecipes.com/recipes/chocolate-strawberry-cake-delight/) is a great one to bookmark for your next weekend bake.