Easy Red Velvet Cake

Heat the oven to 180˚C fan. Grease and line two 18cm round cake tins.

Use an electric whisk to beat together the butter and sugar for about 4 mins until light and fluffy, starting on a medium speed and increasing to high speed. The mixture should be pale and increased in volume. Add the eggs gradually, then the food colouring, and beat until just incorporated.

In a separate bowl, sift together the flour and cocoa. Add half the flour mix to the butter and sugar mix and beat until evenly incorporated, then add the other half and beat until combined. Beat in the buttermilk.

In a small bowl, using a clean spatula or teaspoon, mix together the bicarbonate of soda and cider vinegar (it will fizz up) and fold it immediately into the cake batter – don't use the electric whisk, just fold it in with a spatula by hand.

Divide the mixture between the two prepared cake tins and level out to the edges. Bake for 20–25 mins, or until a toothpick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 mins before turning out on to a wire rack to cool completely.

Meanwhile, make the cream cheese frosting: use an electric whisk to beat the butter in a mixing bowl for 4–5 mins, then add the drained cream cheese and beat for another 2 mins. Sift in the icing sugar and add the vanilla and beat for another 2 mins, until smooth and evenly incorporated. (You can add more icing sugar for a firmer frosting if desired.)

To assemble the cake, spread the cream cheese frosting over one sponge and pop the other on top, sandwiching them together. Spread another layer of cream cheese frosting over the top.