Valentine Red Velvet and Vanilla Marble Cake

Valentine Red Velvet and Vanilla Marble Cake

Vanilla Cake Batter

• All-purpose flour – 250 g (2 cups)
• Granulated sugar – 200 g (1 cup)
• Unsalted butter – 200 g
• Eggs – 4
• Buttermilk – 240 ml (1 cup)
• Vanilla extract – 2 tsp
• Baking powder – 2 tsp
• Salt – ½ tsp
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, then vanilla.
• Mix in buttermilk gently.
• Fold in flour, baking powder, and salt until smooth.
• Set aside.

Red Velvet Cake Batter

All-purpose flour – 220 g (1¾ cups)

Granulated sugar – 200 g (1 cup)

Unsalted butter – 120 g

Vegetable oil – 120 ml (½ cup)

Eggs – 2

Buttermilk – 240 ml (1 cup)

Cocoa powder – 1½ tbsp

Red food coloring – 1½–2 tbsp

Baking soda – 1 tsp

Salt – ½ tsp

Vanilla extract – 1 tsp

White vinegar – 1 tsp

Cream butter, oil, and sugar until fluffy.

Add eggs and vanilla.

Mix in buttermilk and red food coloring.

Fold in flour, cocoa powder, baking soda, and salt.

Stir in vinegar last.

Marbling & Baking

Grease and line pan.

Pour vanilla batter into the pan.

Add red velvet batter in strips or blobs.

Swirl lightly with a skewer for marble effect.

Bake at 170°C (340°F) for 45–55 minutes.

Cool completely before frosting.

Cream Cheese Frosting

Cream cheese – 250 g (cold)

Unsalted butter – 150 g

Icing sugar – 400–450 g

Vanilla extract – 1 tsp

Beat butter until creamy.

Add cream cheese and mix just until smooth.

Gradually add icing sugar and vanilla.

Do not overbeat.

Assembly

Frost cake generously.

Slice and decorate with whipped frosting and red velvet crumbs