1. Preheat your oven to 350⁰F (180⁰C).
2. Grease and line 2 x 8-inch sandwich tins with baking paper.
3. Don’t skip lining the bases; red velvet can stick.

Cake Batter

1. In a large bowl, sift together 2 1/4 cups cake flour, 1 tsp bicarbinate of soda, 1 tsp salt, and 1 tsp cocoa.
2. Stir in the 1 1/2 cups of sugar so it’s evenly combined. 
3. In another bowl, whisk together 1 cup oil, 1 1/2 cups buttermilk or maas, 2 large eggs, 5 Tbsp red food colouring, and 1 tsp vanilla essence until smooth.
4. Pour the wet mixture into the dry ingredients.
5. Mix gently until just combined and smooth. Don’t overmix or you’ll lose that soft crumb.
6. Lastly, stir 1 tsp white vinegar directly into the batter and fold it through.
7. You’ll notice it reacts with the bicarbinate of soda, which is what gives you that tender texture.
8. Divide the batter evenly between the 2 prepared tins and smooth the tops.
9. Tap the tins lightly on the counter to release air bubbles.
10. Bake at 350⁰F (180⁰C) for 20 to 25 min or until a skewer inserted in the center comes out clean.
11. Let the cakes cool in the tins for 10 min, then turn them out onto a wire rack to cool completely before frosting. If they’re even slightly warm, your icing will melt.

Cream Cheese Icing

1. In a mixing bowl, beat 1 tub cream cheese and 1/4 lb butter together on medium to high speed for about 2 to 3 minutes until smooth and creamy. Scrape the bowl once or twice.
2. Mix in 1 tsp vanilla extract.
3. Gradually add the 2 cups sifted icing sugar, beating on low at first so you don’t end up in a sugar cloud.
4. Once incorporated, increase the speed and beat until smooth and fluffy.
5. If it feels too soft, pop it in the fridge for 10 to 15 min.

Assemble

1. Place one cooled cake layer on a plate.
2. Spread a generous layer of cream cheese icing on top.
3. Add the second layer and frost the top and sides.
4. Chill for 20 to 30 min before slicing for neat slices, or just dive in if you can’t wait.