Preparation:
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Preheat the oven to 180C/160C Fan/350F/Gas 4. Grease two 20cm/8in cake tins or three 6 inch cake tins and line the bases with baking paper or even with flour.
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Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt and stir all the dry ingredients together in a large bowl.
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In a bowl or jug, whisk together the buttermilk and red food colouring.
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Cream the butter and caster sugar together using a stand mixer or hand mixer until really pale and light, which takes at least 2–3 minutes.
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Lightly beat the eggs and vanilla together. Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula.
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Add the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Divide between the prepared tins and bake for 20–25 minutes or until a wooden skewer inserted into the middle comes out clean. A smooth batter should form!
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Leave the cakes to cool in the tins for 2–3 minutes, then turn out onto a wire rack and leave until completely cold.
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To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the honey or maple syrup to taste. Add the vanilla and mix until smooth.
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If the cake tops are domed, slice off the top of one, using a long serrated knife, to make it level. Crumble the off-cuts and set aside.
- For the Assembly:
Place a cake layer on a cake stand or serving plate. Spread about ½ cup of frosting on top of the cake. Place another cake layer on top and repeat with the frosting. Top with the final cake layer and spread the remaining frosting all over the top and sides of the cake.
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Place one cake layer on a serving plate and spread the top with 3 tablespoons of the frosting. Top with the second cake layer and lightly press together. Repeat with the third layer if prepared.
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Using a palette knife, cover the top and sides of the cake with the remaining frosting. Scatter the reserved cake crumbs around the top edge of the cake.
Pipe a decorative border on top of the cake or as desired. Chill the cake for about 1 hour or until the frosting is set. Any leftover cake should be covered and can be stored at room temperature for up to 2 days or refrigerated for up to 1 week.
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