• Preheat the oven to 325 degrees fahrenheit
• Grease and line a 9x5” or 8x4” loaf pan pan with parchment paper. Set aside
• Using a handheld mixer with a large mixing bowl or in the base of a stand mixer with the paddle attachment cream together the butter and cream cheese until light and fluffy (about 2 minutes)
• Add in the sugar and mix on high for about 1 minute
  
• Add in the eggs one at a time and mix until fully incorporated
  
• Add in the vanilla bean and salt and mix until just combined
• Add in the flour and baking powder and mix on medium until just combined
• Divide the batter into two leaving half in the original bowl and half into a smaller bowl. In the original bowl add in the cocoa powder and red food dye. Mix on medium speed until just combined
  
• Using a cookie scoop, alternate the batters in a checkerboard pattern. Use about 1/9th of the batter per scoop and create two layers with 9 scoops, alternating each scoop. The bottom layer should start and end with the same flavor, while the top layer should alternate the opposite way so red velvet is on top of the vanilla and vice versa
• Once all the batter is added, use a toothpick to lightly swirl the batter together.
  
• Bake for around 40-55 minutes, or until a tester poked into the center comes out clean. Set aside to cool

Cream Cheese Icing:

• In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
• On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
• Add salt, almond extract, and vanilla. Whip until combined
• On low speed, add the powder sugar ½ cup at a time
• Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
• Spread icing over the cooled loaf in an even layer