To keep hold of this recipe for later, you can:br br Save on Pinterest: br You'll need:br br For the red batter:br br - 8¾ oz butterbr - 10½ oz flourbr - 12⅓ oz sugarbr - 3 tbsp cocoabr - 1 tsp baking sodabr - 4 eggsbr - 4 oz cream cheesebr - 1¼ tbsp vanilla flavoringbr - red food coloringbr br For the light batter:br br - 8 oz cream cheesebr - 3½ oz sugarbr - 2 tbsp flourbr - 4 tbsp butterbr - 1 eggbr - 1 tsp vanilla flavoringbr br For the frosting:br br - 8¾ oz icing sugarbr - 5 fl oz creambr - 4 oz cream cheesebr - 1 tbsp vanilla flavoringbr br As decoration:br br - little candy heartsbr br Here's how:br br 1. First, cut the butter for the red batter into cubes and put them in a large bowl. Add the flour, sugar, cocoa, baking soda, eggs, cream cheese and vanilla flavoring. Mix everything into a smooth batter with an electric whisk and add a few drops of food coloring. Stir again, until the batter takes on, ideally, an even deep red color.br br 2. In another bowl, mix the cream cheese, sugar, flour, butter, the egg and the vanilla flavoring. They should also be mixed into a smooth batter.br br 3. Now put roughly half of the red batter in a greased bundt cake pan and then spread the light batter on top around the circle. Try to keep the light mix from touching the inner and outer edges. Then add the rest of the red batter on top and smooth it flat. Bake the cake in a convection oven for 45 minutes at 350°F.br br 4. Now create the frosting, by stirring together the icing sugar, cream, cream cheese and vanilla flavoring until they're smooth. Transfer the frosting to a piping bag and squeeze out a loop pattern over your cooled, upturned Red Velvet Bundt Cake.br br 5. For the final touch, you can sprinkle edible decorative hearts on your finished work.