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This post may contain affiliate links. You will end up having to use about 5 bottle to make it work, and it’ll just taste nasty. I use Sugarflair food colouring for all of my baking, and this is no different! Gradually adding in all of the ingredients in the order specified makes a deliciously moist cake, that comes out super super SUPER bright red! The cake has a delicious mix of the flavours of chocolate and vanilla, which is utter heaven to me!
I love this cake so so so much, so I really hope you guys do too! For the cream cheese frosting, you have to make sure that your cream cheese has no extra excess liquid, and try not to over mix the mixture. Also, room temperature butter is important so there is no lumps. Take a look at this blog post for a whole post dedicated to cream cheese frosting.
Add this mixture to the unsalted butter and caster sugar mixture and beat until combined and evenly coloured. Turn the speed down to slow, and pour in half of the buttermilk. I realise this is faffy, but it works! Beat in the bicarbonate of soda and white wine vinegar. Beat again for a couple of minutes until everything is smooth and incorporated well.
Separate into the two tins and bake in the oven for 30-35 minutes until the middle of the cake comes out clean when poked with a skewer! Once the cakes are baked, leave to cool fully on a wire rack. Beat your butter on it’s own for a few minutes to loosen it. Add in the icing sugar, and beat again – I beat this for about 5 minutes, to make it really smooth. Make sure your cream cheese doesn’t have any excess water – I find it best to add it to a bowl first just to make sure.
Add in the cream cheese, vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes – it can go through a lumpy stage first, but eventually the lumps beat out and it’s smooth and thick! Once beaten – it should be lovely and thick.