Ingredients:

  • 375g cake flour
  • 25g unsweetened cocoa powder
  • 400g granulated sugar
  • 240ml buttermilk
  • 240ml vegetable oil
  • 2 large eggs, room temperature
  • 5ml white vinegar
  • 30ml red food coloring
  • 10ml vanilla extract
  • 5g baking soda
  • 3g salt
  • 225g cream cheese, softened
  • 50g granulated sugar (for filling)
  • 1 large egg (for filling)
  • 5ml vanilla extract (for filling)
  • 180g powdered sugar
  • 45ml heavy cream
  • 5ml vanilla bean paste

Instructions:

  1. Coat your Bundt pan with non stick spray and a light dusting of cocoa powder. Note: Cocoa is better than flour here as it won't leave white streaks on the red cake.
  2. Beat 225g cream cheese with 50g sugar, 1 egg, and 5ml vanilla until silky and lump free.
  3. Whisk 375g cake flour, 25g cocoa, 5g baking soda, and 3g salt in a large bowl.
  4. Combine 400g sugar, 240ml oil, 2 eggs, 240ml buttermilk, 5ml vinegar, 10ml vanilla, and 30ml red color until the color is uniform.
  5. Gradually add dry ingredients to wet until just combined. Note: Overmixing will make the cake tough.
  6. Pour two thirds of the red batter into the pan.
  7. Spoon the cream cheese mixture over the red batter, keeping it away from the edges of the pan.
  8. Cover with remaining red batter and use a knife to swirl the layers gently.
  9. Bake at 180°C for 50 minutes until a skewer comes out with a few moist crumbs.
  10. Whisk 180g powdered sugar, 45ml cream, and 5ml vanilla paste until it flows like thick honey, then pour over the cooled cake.