1 pack bright red gel food colour
150g Kerrygold spreadable butter
250g caster sugar
1 teaspoon vanilla extract
225g plain flour
2 tablespoons cornflour
2 tablespoons cocoa powder
1 teaspoon white wine vinegar
1 teaspoon bicarbonate of soda
For the cream cheese frosting:
75g Kerrygold butter
500g icing sugar
Few drops vanilla extract
250g full-fat cream cheese
1. Pre-heat the oven to 180ºC/Gas Mark 4. Fully line and grease two 20cm spring-form cake tins. Mix the food colouring into the buttermilk and set aside.
2. Beat the butter and sugar until light and fluffy. Slowly add the eggs and vanilla then fold in the flour, cornflour and cocoa followed by the buttermilk mixture.
3. Combine the white wine vinegar and bicarbonate of soda in a small bowl and allow to fizz, then fold into the cake mixture immediately before baking. Divide the mixture evenly between the two cake tins.
4. Bake in the centre of the oven (ideally the same shelf) for 35-40 minutes. Leave to cool in the tins for five minutes then turn out onto a wire rack to cool completely.
5. To make the frosting, beat together the butter, half the icing sugar (don’t add it all at once or your mixture may go runny) and vanilla extract, then mix in the remaining icing sugar and cream cheese.
6. Layer up the cake on a cake stand with some of the cream cheese frosting in between, then completely cover the outside of the cake with frosting.
Recipe courtesy of www.kerrygold.co.uk