Red Velvet Cake by Good Food

Ingredients

• 225 g plain flour
• 200 g caster sugar
• 15 g cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 240 ml buttermilk
• 120 ml vegetable oil
• 2 large eggs
• 1 tbsp red food colouring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 200 g cream cheese
• 100 g unsalted butter
• 300 g icing sugar

Instructions

1. Preheat the oven to 180°C and grease and line two 20 cm cake tins, about 10 minutes.
2. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until evenly combined, about 1 minute.
3. Mix the buttermilk, oil, eggs, red food colouring, vanilla, and vinegar in a second bowl until smooth, about 1 minute.
4. Fold the wet ingredients into the dry ingredients just until no dry streaks remain, 30 to 45 seconds.
5. Divide the batter between the tins and bake for 25 to 30 minutes, until risen and a skewer comes out clean.
6. Cool the cakes in the tins for 10 minutes, then turn out onto a rack and cool completely, about 1 hour.
7. Beat the cream cheese, butter, and icing sugar together for 2 to 3 minutes, until light and smooth.
8. Sandwich and frost the cooled cakes, then chill for 20 minutes before slicing for neat layers.