Light and fluffy cake with that delcious red velvet taste.
Preheat oven to 180C
spray two 20cm round cake tins with oil (or one large bundt tin)
In a medium bowl, whisk together flour, bicarb soda, baking powder, cocoa and salt. Set aside.
In a large bowl, combine sugar and canola oil.
Mix in thge eggs, buttermilk, vanilla and red food colouring until combined.
Stir in the coffee and white vinegar.
Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. The batter will be thin.
Pour the batter evenly into each pan.
Bake in the middle rack for 30 - 40 minutes or until firm to touch and a skewer comes out clean. Do not overbake.
Let cakes cool in pans. Carefully turn cakes out of pans onto wire rack. Wrap cool cakes in cling film and ideally refridgerate overnight or for a few hours. This step is optional but recommended for ease of decorating as it makes the cakes firmer.
Slice dome tops off cakes to level them before frosting. Fill with cream cheese frosting. Serve at room temp.
This recipe can also be used for cupcakes.
In an electric mixer on high speed, beat 125g butter, cubed, with 125g cream cheese. Beat on high for two or three minutes or until well combined.
Turn mixer back down to lowest speed and slowly add 2 to 4 cups of icing mixture (I prefer Icing mixture rather than pure icing sugar). Add tablespoons of cream until frosting is desired consistency. Add 1 tsp vanilla bean paste. Put a generous amount of frosting in the middle of the cake and on top.