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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cream the unsalted butter and sugar together until light and fluffy.
Add the eggs, vegetable oil, vanilla extract, white vinegar, and red food colouring, and mix well until combined.
Sift in the plain flour, cornstarch, baking soda, cocoa powder, and salt, and fold gently into the mixture.
Add the buttermilk and mix until a smooth batter forms.
Pour the batter into tins and bake at 180 degrees Celsius for 25 minutes until a skewer inserted comes out clean.
Beat the cream cheese, unsalted butter, vanilla extract, and icing sugar together until smooth and creamy.
Frost the cooled cake and serve.
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Use 150-200 g icing sugar in the frosting depending on taste.
Can I use a different type of vinegar?
White vinegar is recommended for its neutral flavor, but apple cider vinegar can be used as a substitute.
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean.
Can I make the frosting ahead of time?
Yes, the frosting can be made ahead and stored in the refrigerator for up to 3 days.
What type of food colouring should I use?
Gel food colouring is recommended for a more vibrant red color.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavors.
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