We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk the eggs with the sugar, unsalted butter, and vegetable oil until well combined.
Add the vanilla extract, white vinegar, and red food colouring, then mix through.
Sift in the plain flour, cornstarch, baking soda, cocoa powder, and salt. Add the buttermilk and mix to a smooth batter.
Bake at 180 degrees Celsius for 25 minutes until a skewer inserted comes out clean.
Repeat this process twice for a total of 4 sponges.
Beat the cream cheese, unsalted butter, vanilla extract, and icing sugar together until smooth.
Layer the sponges with the cream cheese frosting.
Cover the whole cake with the cream cheese frosting and smooth the top and sides.
Pipe a shell border around the top and bottom edges of the cake.
Decorate and serve.
Want to keep this recipe for later? We can email it to you!
Adjust the amount of red food colouring to achieve your desired shade of red.
For a smoother frosting, ensure the cream cheese and butter are at room temperature before mixing.
The frosting takes 150-200 g icing sugar - use more or less depending on taste.
Can I use a different type of vinegar?
Yes, apple cider vinegar can be used as a substitute for white vinegar.
How do I know when the sponges are done?
The sponges are done when a skewer inserted into the center comes out clean.
Can I make the cake ahead of time?
Yes, you can bake the sponges a day ahead and store them in an airtight container. Assemble with frosting before serving.
What if I don't have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 120 mL of milk and letting it sit for 5 minutes.
How can I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
