Classic Red Velvet Cake

Directions
Preparation:45min  ›  Cook:35min  ›  Ready in:1hour20min 

1. Preheat the oven to 180 degrees C. Grease two 23cm round cake tins and line the bottoms with baking paper.
2. In a bowl, combine flour, cocoa and salt. Set aside.
3. In a separate large bowl, start beating the butter. Once creamy, incorporate the sugar in two batches, beating well between each addition. Beat in the eggs one by one, then the vanilla.
4. Start adding the flour mixture to the butter mixture in batches, beating well after each addition. The batter will be thick. Add the buttermilk and food colouring then beat until smooth.
5. Working quickly, combine the bicarb soda and vinegar. Fold into the cake mixture. Once it is mixed in, divide the batter between the two tins.
6. Bake 25-30 minutes, or until a skewer inserted in the middle comes out clean. Remove and let cool slightly before turning out onto a wire rack to cool completely.
7. Once the cakes are cool, place the first layer on a serving plate. Top with a layer of cream cheese icing or vanilla buttercream. Place the second later on top of the first and ice the tops and sides.

Buttermilk:

In a pinch you can make your own buttermilk by combining 1 1/2 tablespoons of lemon juice or white vinegar with 200ml milk and letting it stand 5-10 minutes.