Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease exposed sides.
- Make the red velvet base: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk melted butter and 3/4 cup sugar. Whisk in 1 egg, 1 tsp vanilla, red food coloring, and vinegar until smooth and uniformly red.
- Gently fold dry ingredients into wet ingredients until just combined. Spread thick batter evenly into the prepared pan.
- Make the cream cheese swirl: In a clean bowl, beat softened cream cheese until smooth and creamy, about 1-2 minutes.
- Beat in 1/2 cup sugar until combined. Add 1 egg and 1 tsp vanilla, mixing just until the filling is silky and uniform. Do not overmix.
- Pour cream cheese filling over the red velvet layer and spread gently to cover.
- Drag a knife or skewer through the two layers in a zig-zag or swirling pattern to create a marbled effect.
- Bake for 35-40 minutes, until edges are set and the center has a slight, gentle jiggle.
- Let the pan cool completely on a wire rack. Then refrigerate for at least 3 hours, or preferably overnight, before slicing.
Nutrition
Notes
Ingredient Variation: I've found that the amount of red food coloring can really be a personal preference.
When I want a truly vibrant, deep red base, I sometimes add just a touch more than