Red velvet cake

This bad boy is the slightly healthier version than that of the US counterparts, which are usually filled all kinds of oils and other things, but this one isn’t too bad but still has that richness, and of course the dark red appearance that you want. This recipe makes two cakes which can be layered as is, or each layer can be split in half again, making a four-layered extravaganza cake. 

Cake ingredients: 

180g butter, softened

1 1/2 cups (315g) caster sugar

1 tsp vanilla extract

2 eggs

2 1/2 cups (375g) self-raising flour

2 tbs cocoa powder

1 cup (250ml) buttermilk

1 tbs white vinegar

1 tsp bicarbonate of soda

1 tbs red liquid food colouring

Icing ingredients:

2 x 250g pkts cream cheese, at room temperature

300g (2 cups) pure icing sugar

120g butter, extra, at room temperature

1 tsp vanilla essence, extra

Decorations: 
Raspberries, strawberries
Roses and rose petals
Grated white chocolate

Method:

Preheat oven to 180 degrees. Grease and line two 22cm round cake pans.

Beat together the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs one at a time, beating well after each addition.

Then add the flour, cocoa powder and buttermilk. Combine well.

Next add in the vinegar, bicarb soda and food colouring. Combine it all together well.

Divide the mixture evenly between the two baking pans.

Bake for 25 to 30 minutes.

Use a skewer to test if the cake is cooked.

Leave to cool in tin for five minutes before turning onto a wire rack.

Icing:

Beat together the four ingredients until light and creamy. Depending on how many layers you’re making (two or four) divide the mixture into portions and spread evenly on each layer as you build the cake. Add in raspberries, strawberries as decorations for each layer, or pile them on top of the cake