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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oven to 180°C, or 160°C fan, and grease and line two 20cm cake tins.
Mix the milk with the lemon juice or vinegar and leave for 5 minutes.
Beat the butter and sugar until light and fluffy, then add the eggs one at a time followed by the vanilla.
Mix the red food colouring into the milk.
In a separate bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
Gradually add the dry ingredients and red milk mixture to the butter mixture, alternating between the two.
Stir in the final teaspoon of vinegar.
Divide between the tins and bake for 25–30 minutes, or until a skewer comes out clean.
Leave to cool completely before frosting.
Beat softened butter with icing sugar, then mix in cold full-fat cream cheese and vanilla until smooth.
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For a more vibrant red color, adjust the amount of red food colouring to your preference.
Ensure the cream cheese is cold to achieve a smooth frosting texture.
Can I use a different type of vinegar?
Yes, white vinegar or apple cider vinegar can be used interchangeably.
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 cake in advance?
Yes, you can bake the cake a day in advance and frost it before serving.
What if I don't have red food colouring?
You can still make the cake without it, but it won't have the traditional red color.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
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