Red Velvet Swirl Cake

Firstly, preheat your oven to the optimal temperature of 325 degrees Fahrenheit (or 165 degrees Celsius). Next, take a moment to prepare your baking vessel by greasing and dusting it with flour, resulting in a 10-inch tube pan.

To begin the mixing process, combine softened butter and cream cheese in a bowl using an electric mixer until they are thoroughly incorporated. Then, add granulated sugar and continue to blend until the mixture is light and airy.

Now, incorporate vanilla extract, salt, and baking powder into the creamed mixture. Follow this by adding 2 eggs one at a time, blending each egg into the mixture until it is fully incorporated.

With your mixer still running, gradually add 1 cup of flour to the mixture, blending until it is smooth and well combined. Repeat this process 3 times.

In a separate bowl, take 2 cups of the batter and set it aside. To this, add cocoa powder and red velvet emulsion, stirring until they are fully incorporated.

Next, divide the remaining batter in half and pour 1/2 of it into the prepared pan. Then, add 1/2 of the red velvet batter and gently swirl it into the plain batter using a knife. Repeat this process, alternating between the two batters and swirling them gently.

Finally, place the tube pan on the middle rack of your preheated oven and bake for approximately 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.