Ingredients

• 1.5 cups unsalted butter , at room temperature
• 1 , 8 ounce
• 3 cups white sugar
• 1.5 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking powder
• 6 large eggs , at room temperature
• 3 cups all-purpose flour
• 0.33 cups unsweetened cocoa powder
• 2 tablespoons red velvet emulsion , such as Lorann®

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2. 2 Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy. Mix vanilla extract, salt, and baking powder into the creamed mixture. Beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
3. 3 Remove 2 cups batter and place in a separate bowl. Stir in cocoa powder and red velvet emulsion. Pour 1/2 the plain batter into the prepared pan. Add 1/2 the red velvet batter and swirl with a knife. Repeat with remaining plain batter and red velvet batter, swirling gently.
4. 4 Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, about 90 minutes.

Nutrition per serving