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The classic, iconic Red Velvet Cake! The sponge is soft and velvety, true to it's name, with a buttery flavour, moist with a hint of chocolate, vanilla and tang from buttermilk. The essential elements of this recipe are: cake flour (Note 1), buttermilk (no substituting!), butter & buttermilk at room temperature. IMPORTANT: Don't mix cups with grams/mls. So if you measure flour with cups, measure all the ingredients using cups where specified. And if you use grams, only use the provided grams and mls, don't use the cup measures.
Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.
Add eggs, one at a time, beating in between to combine. At first it will look curdle - keep beating until it's smooth.
Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).
Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)
Beat together cream cheese, butter and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white). Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your frosting seems too runny (depends on quality of cream cheese/ if the cream cheese was too soft), just add more icing sugar.