Cake: 2 ½ cups flour, sifted 2 tablespoons cocoa powder 1 teaspoon salt 1 ½ cups sugar 1 ½ cups oil 2 eggs 1 bottle red food colouring 1 teaspoon vanilla essence 1 cup buttermilk 1 ½ teaspoon bicarbonate of soda 2 teaspoon white vinegar
Cream cheese frosting: 250g block smooth cream cheese (Philadelphia or lancewood) ½ cup butter, softened 1 teaspoon vanilla essence 2 ½ cups icing sugar
For the cake: Preheat oven to 180º C Whisk together flour, cocoa powder and salt Whisk together sugar and oil, till combined. Add eggs in one at a time until they are incorporated. Mix in vanilla essence and food colouring. Add flour mixture in 3 parts, alternating with 2 parts of buttermilk, mix well. In a small bowl mix together vinegar and bicarbonate of soda (it will foam up a bit). Stir in, just till combined. Bake for about 20 minutes.
For the frosting: Cream butter and cream cheese. Add vanilla essence and icing sugar and beat till light and creamy. If icing is too running, more icing sugar can be added. But it usually is fine Pipe or spread over cakes Keep a cupcake aside, crumble it up and toast in the oven to top the cupcakes
INFO & TIPS
This recipe can be used to make a layered cake, cupcakes and mini cupcakes.