Red Velvet Layer:
- 3 1/4 cups flour
- 2 1/4 cups granulated sugar
- 3 tablespoons cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup vegetable oil
- 4 tablespoons milk, divided
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 2 teaspoons white vinegar
- 2 8-ounce packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- Few drops blue food coloring
- Preheat the oven to 350 degrees. Grease with butter or cooking spray a 13×18 jelly roll pan and set aside.
- In a large bowl, or the bowl of your stand mixer, add the flour, sugar, cocoa powder, salt, and baking powder. Stir to combine. In a small bowl add the eggs, oil, 2 tablespoons of milk, vanilla, food coloring, and white vinegar. Whisk the wet ingredient to combine. Make a well in the center of the dry ingredient and pour the wet ingredients into the center. Mix until well combine or with the cookie paddle attached, mix on medium-low speed until well combined. The batter will be very thick.
- Remove about 3/4 of a cup of the batter and put it in a small bowl (or the bowl the wet ingredients just came out of) and set aside. Spread the rest of the batter in the bottom of the jelly roll pan.
- To make the cheesecake layer combine the cream cheese and sugar in the bowl of your stand mixer and beat on medium speed until well combined and fluffy, about 3 minutes. Add the eggs and vanilla and beat another minute until well combined. Remove a half a cup of the cheese cake layer and set aside. Spread the remaining cheesecake layer evenly on top of the red velvet layer in the pan.
- Add the remaining 2 tablespoons of milk to the red velvet batter that you saved in the small bowl. Use a fork to whisk and combine it well. Drop the now thinned batter by small spoonfuls over the cheesecake layer. Add a few drops of blue food coloring to the cream cheese layer and stir to combine, thin with 1 tablespoon of milk if needed. Drop the blue batter by small spoonfuls over the red and white layer.
- Use a toothpick to marble the cheesecake and colored batters together. You just pull the toothpick across the top of the dessert with a bit of a swirling motion. Do this until it is marbled as much as you like but take care not to mix the red and blue so much that you get a purple.
- Bake the bars for 28-30 minutes, rotating the pan half way through baking. Let the bars cool in the pan for 20 minutes before cutting. Store leftovers in an air-tight container in the fridge.
This is a really sturdy dessert bar when cool and a great candidate for cookie cutters! Bring on the stars.