Marbled Red Velvet Bundt Cake

Grease a Bundt tin and dust with flour.

Preheat the oven to 160ºC.

Fit the splashguard, then fit the Whisk Tool.

Add buttermilk, oil, eggs, vinegar and vanilla paste into the appliance bowl.

Whisk for 30 seconds on speed 5 until combined.

Transfer the mixture into a clean bowl and set aside.

Clean the appliance bowl, fit the splashguard, then fit the K-Beater.

Add flour, caster sugar, bicarbonate of soda and sea salt into the appliance bowl.

Mix for 20-30 seconds on speed Min until combined.

Gradually add the buttermilk mixture while the machine is running.

Mix for 30 seconds on speed 1 until combined.

Mix for 10 seconds on speed 3 until smooth.

Transfer half of the mixture into a clean bowl and set aside.

Add cocoa powder and red food colouring into the appliance bowl.

Mix for 30-40 seconds on speed 1 until combined.

Transfer alternate spoonful of each mixture into the tin.

Marble the two mixtures together in the tin.

Bake for 50-55 minutes at 160ºC until a skewer inserted comes out clean.

Remove from the oven and let cool in the tin for 10 minutes.

Turn out onto a wire rack and let cool completely.

Making the icing

Clean the appliance bowl and fit the K-Beater.

Add cream cheese into the appliance bowl.

Mix for 20 seconds on speed 1 until smooth, then scrape the bowl.

Add icing sugar, lemon juice and vanilla extract.

Mix for 1 minute on speed 1 until combined.

Transfer the mixture into a piping bag and pipe over the cooled cake.

Tip: Alternatively, drizzle the cake with the icing.

Serve.

Tip: To ensure the strength of colour for this red velvet cake you will need to source a strong red food colour gel which is bake stable - you can find this online.