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CAKE BATTER

450g cake flour (substitute with plain flour)

2tsp bicarbonate of soda (heaped tsp)

45g cocoa powder

½tsp salt

180g unsalted butter (room temperature)

450g caster sugar

50ml vegetable oil

4 eggs (yolks & whites separated)

2tsp vanilla extract

2tsp white vinegar

360ml buttermilk

120ml red food colouring or 3tsp gel colouring

CREAM CHEESE ICING

600g icing sugar

40g unsalted butter (room temperature)

250g cream cheese

Preheat the oven to 170°C/Fan 155°C/Gas 4.

Line the bottom of x3 22cm/9” loose bottom cake pans with greased parchment paper and grease the sides of the pans with vegetable oil.

Sieve the flour, bicarbonate of soda, cocoa powder, and salt together in a large bowl. Mix together and set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy (3-4 minutes). Add the oil, egg yolks, vanilla extract, and vinegar and beat for 2 minutes. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk. Then beat in your desired amount of food colouring until just combined and vibrant red.

In a separate bowl, whisk or beat the egg whites on high speed until fluffy soft peaks form (about 3 minutes). Gently fold into the cake batter. The batter will be silky and slightly thick.

Divide the batter between the 3 cake pans. Bake for 30 minutes or until a toothpick inserted in the centre comes out clean, careful not to over bake as the cakes may dry out. Remove the cakes from the oven and let them cool completely on a wire rack before assembling.

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In a large bowl or stand mixer make the icing by beating the icing sugar and the unsalted butter together on medium-slow speed until the mixture comes together. Add the cream cheese and beat it until it is completely incorporated and the icing is light and fluffy, at least five minutes. Do not over beat, as it can quickly become runny. Set aside or keep in the fridge until needed.

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Using a large serrated knife, slice off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting, I don’t hold back! Repeat for the 2nd layer and for the 3rd layer spread the remaining frosting all over the top and sides. I use an icing spatula, a cake slice or a bench scraper also works well. Keep the cake in the fridge or a cool place before slicing so it keeps its shape.

Cover any leftover cake and store in the fridge for 5 days. The cake can also be frozen for up to 2-3 months - thaw overnight in the fridge and bring to room temperature before serving.

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Recipe inspired by The Hummingbird Bakery

Red Velvet Cake

The Excelsior

Butternut Squash Laksa