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Original recipe adapted from Sally’s Baking Addiction
- 2 eggs
- 115g unsalted butter
- 100g caster sugar
- 2 tsps vanilla extract
- 13g cocoa powder
- Red food colouring
- 3/4tsp white vinegar
- 90g plain flour
- 250g cream cheese, softened at room temperature
- 50g caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Preheat oven to 170C and line the bottom of a 7 inch tin.
- Crack 2 eggs into a bowl. Give it a whisk and set aside.
- Melt the unsalted butter and put into a clean mixing bowl.
- Add in the 90g caster sugar and mix until the sugar dissolves.
- Add in 2 tsps vanilla extract and mix well.
- Add in the cocoa powder. Mix until incorporated.
- Squeeze in a tiny bit of red food colouring and mix well. add in the white vinegar.
- Whisk in the beaten eggs.
- Add in the flour and fold gently. Fold until there are no streaks of flour left. Be careful not to overmix.
- In a separate bowl, put in cream cheese and beat for about a minute for it to loosen up.
- Add in the caster sugar. Beat well.
- Add in egg yolk and vanilla extract. Beat for about a minute until smooth. Scrape down the sides of the bowl.
- Carefully dollop the cream cheese mixture on top. Add the remaining red velvet mixture. Use a palette knife to create swirled patterns.
- Bake for 30 minutes. Once ready, take it out from the oven and leave to cool completely before cutting.
