Instructions
TO MAKE THE CAKE
Grease and line with parchment/baking paper three 9inch ( 23cm) round cake pans or two 9 inch (23cm) round cake tins.
Start by sifting together the flour, baking soda ( bicarbonate of soda) cocoa powder and salt in a bowl and set aside.
In another large bowl, beat together the butter and sugar for 5 minutes until light and fluffy. SEE NOTE 1
Beat in the eggs.
Add the vinegar, red food colouring and vanilla extract and beat well to combine.
Fold in the flour mixture in 3 additions alternating with the buttermilk in 2 additions, starting and ending with the flour. Avoid overmixing which will cause the baked cake to have a rough dry texture.
Divide the mixture evenly between the lined cake tins and bake in a preheated oven of 320°F / 160°C.
Bake for between 15 and 20 minutes or until a skewer inserted comes out clean. SEE NOTE 2
Remove from the oven and leave in the cake pan allowing the cakes to cool completely.
Once cool, gently loosen the edges with a blunt-edged knife, and turn onto a plate and frost/ice as desired.
TO MAKE THE VANILLA BUTTERCREAM
Beat the butter until pale. Add in the powdered sugar/icing sugar and vanilla extract and beat until smooth. Add in a little milk to create a softer, smoother frosting.
Either pipe or spread the frosting over the cakes. Decorate as you prefer.
Notes
1. When the butter is well creamed, the wet and dry ingredients will combine much easier and faster in the butter mixture 2. DO NOT OVERBAKE: Overbaking is going to cause the cake to dry out. Check the cake at 15 minutes and then at 18 minutes. As soon as a skewer or cake tester inserted comes out clean, remove the cake from the oven.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Calcium: 0mg | Iron: 0mg
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