Ingredients
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2 2/3 cups (400g) plain cake/pastry flour
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2 tablespoons (10g) cocoa powder, unsweetened
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1 teaspoon (5g) baking soda (bicarb soda)
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Pinch of salt
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1/2 cup (115g) unsalted butter, softened
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1 1/2 cups (330g) caster/superfine white sugar
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2 large eggs, room temperature
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1 cup (250ml) vegetable oil
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1 teaspoon white vinegar
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2 teaspoons vanilla extract
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1 cup (250ml) buttermilk, room temperature
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2 1/2 tablespoons red food colouring liquid
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400g (14 oz) Philadelphia cream cheese, softened
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1/2 cup (115g) unsalted butter, softened
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1 1/2 teaspoons vanilla extract
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4 cups (450g) soft icing sugar/powdered sugar, sifted
01
Preparing the cake
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Preheat the oven to 180°C (350°F). Butter and dust two 21cm (8-inch) round cake pans with cocoa powder.
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Sift all dry ingredients (flour, cocoa powder, baking soda, salt) into a bowl and whisk to combine.
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In a separate large bowl, beat butter and sugar with an electric mixer until smooth and well combined.
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Add eggs one at a time, beating well after each addition until smooth.
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Mix in vegetable oil, vinegar, vanilla extract, buttermilk, and red food colouring. Beat until combined and smooth.
02
Baking the cake
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Gradually add the dry ingredients, beating until just combined. A few small lumps are okay to avoid overmixing.
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Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
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Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
03
Icing
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Beat cream cheese, butter, and vanilla extract together for 3 minutes until smooth and the mixture changes from yellow to almost white.
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Gradually add sifted icing sugar and beat for another 2 minutes until light and fluffy.
04
Decorating
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Once the cakes are completely cooled, spread frosting between the layers, then frost the top and sides.
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Enjoy
