Red Velvet Cake
300 g sugar
115 g butter
2 eggs
2 teaspoons vanilla extract
2 tablespoons cocoa powder
2 tablespoons red food colouring
1 teaspoon salt
1 teaspoon baking soda
320 g flour
235 ml buttermilk
1 teaspoon vinegar
Preheat the oven to 175°C.
Whip together the sugar and butter, then add the eggs one at a time.
Mix in the vanilla extract. In a separate bowl, combine the cocoa powder and food coloring, then add to the butter mixture along with the vinegar and dry ingredients.
Divide the batter into three 20 cm round aluminum cake pans.
Bake for 20-25 minutes or until a toothpick inserted into the cake comes out clean.
Let the cake cool, then spread cream cheese frosting on top and decorate with red decorations or berries.
Cream Cheese Frosting:
200 g cream cheese
300-400 g powdered sugar
50-100 g butter
1 teaspoon vanilla extract