Red Velvet Cheesecake Swirl Cake for 13

Instructions:

1. Preheat oven to 350°F (175°C). Liberally grease a 10-cup Bundt pan or 9x13 inch dish with butter and dust with cocoa powder to prevent sticking.
2. In a large bowl, whisk together the 315g flour, 15g cocoa, 5g baking soda, and 3g salt.
3. In your main mixing bowl, beat 350g of the sugar with 240ml vegetable oil and 3 large eggs. Add the 30ml red food coloring, 15ml vanilla, and 5ml vinegar, whisking until the color is uniform and vibrant.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and velvety.
5. In a separate bowl, beat 450g cream cheese with the remaining 50g sugar, 1 egg yolk, and 60g sour cream. Beat until completely smooth and devoid of lumps.
6. Pour two-thirds of the red velvet batter into the prepared pan. Drop spoonfuls of the cheesecake mixture over the batter, then top with the remaining red velvet batter.
7. Using an offset spatula or knife, gently swirl the layers together to create a marble effect. Do not over-mix.
8. Bake for 55 minutes or until a toothpick inserted into the cake portion comes out clean. Cool completely on a wire rack before slicing.