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1
Preheat the oven to 180C/350F/gas mark 4.
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2
Grease 2 x 20cm/8in diameter cake tins and line with baking parchment.
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3
Beat the butter for a minute or so, until light and fluffy.
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4
Add the sugar and beat until incorporated.
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5
Scrape down the bowl to ensure all the ingredients are combined.
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6
Beat in the eggs, one at a time.
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7
Beat in the cocoa, food colouring and vanilla extract.
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8
Sift the flour and salt into a bowl, then add to the butter mixture in three stages, alternating with the buttermilk and scraping down after each addition.
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9
Put the bicarbonate of soda and cider vinegar in a small bowl and whisk until it bubbles up.
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10
Add this to the cake batter and give it one last quick beat.
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11
The addition of the vinegar and bicarbonate will make the colour of the cake develop and stay red when cooked.
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12
Spoon the mixture into the tins and level the top of the batter.
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13
Bake for 45 minutes to 1 hour.
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14
After 30 minutes, cover the top of the cake with foil to prevent it from browning too much.
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15
Test the cake after 45 minutes; when it is cooked, a knife or skewer inserted in the centre will come out clean.
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16
Remove the foil and leave to cool on a wire rack for around 30 minutes.
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17
Remove from the tin and leave until completely cool before decorating.
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18
To make the frosting, beat the butter until softened, then add the soft cheese and beat for a few seconds to combine.
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19
Scrape down the bowl to make sure everything is mixed, then add the icing sugar and beat again.
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20
The longer you beat, the creamier the icing will be.
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21
Set aside at room temperature until youre ready to use it.
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22
If its a warm day, put it in the fridge but take it out 10 minutes before you want to use it.
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23
To decorate the cakes, you first need to level them.
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24
Use a bread knife to slice a small section off the top and make it as flat as possible.
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25
(Keep the sliced-off section to decorate the cake.)
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26
Next you have to cut each cake in half horizontally; again, use a bread knife.
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27
Now you have four layers of cake.
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28
Put the bottom layer of cake on your cake plate.
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29
Spread with the icing, making sure its not too thick; about 1cm/ 1/2in is perfect.
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30
Repeat with all the layers.
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31
Next, cover the outside of the cake with icing; I use a palette knife or a butter knife.
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32
Finally, crumble the reserved sliced-off sections of cake, and scatter the crumbs all over the top of it.
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33
The cake will keep in an airtight container for around 4 days, but its far too beautiful to hide or keep!
