Perfectly Baked Red Velvet Cake

Step 1: Preheat the Oven and Prepare the Tins

Preheat the oven to 180°C (fan 160°C) or gas mark 4. Line two 18cm sandwich tins with baking paper to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, stir together the following dry ingredients:

• 175g self-raising flour
• 3 tbsp cocoa powder
• 1 tsp bicarbonate of soda
• 150g caster sugar

Step 3: Prepare the Wet Ingredients

In a separate bowl, beat together the following wet ingredients:

• 2 eggs
• 150ml sunflower oil (or another flavorless oil)
• 150ml buttermilk

Add 2 tbsp red food coloring to the wet ingredients and stir well.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir them together, then use an electric whisk to beat the mixture until it forms a smooth batter.

Step 5: Bake the Cake

Divide the batter evenly between the two prepared tins. Bake in the preheated oven for 25-30 minutes, or until the cakes are risen and a skewer inserted into the centers comes out clean. Let the cakes cool on a wire rack.

Step 6: Make the Cream Cheese Frosting

To make the frosting, beat together:

• 100g softened butter
• 250g icing sugar

Once smooth, add 300g soft cream cheese and beat until well combined.

Step 7: Frost the Cake

Once the cakes have cooled, spread a layer of frosting between the two cake layers. Use the remaining frosting to cover the top and sides of the cake.

Enjoy your delicious Red Velvet Cake!

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