Red Velvet Cake

Cake:

Cream cheese icing:

To assemble:

Cake:
1. Preheat the oven to 180°C. Grease 3 x 20 cm cake tins and line with baking paper.

2. Beat together the butter and castor sugar with an electric mixer for 2 - 3 minutes, until light and creamy.

3. Add the eggs, one at a time and beat until well combined. Mix in the vanilla extract.

4. Sift together the dry ingredients, then add to the butter mixture alternately with the buttermilk. Beat well after each addition. Add the vinegar and mix well. Lastly add in the red food colouring a little at a time until you have a bright red coloured mixture.

5. Divide the cake mixture evenly between the prepared cake tins and bake for 25 minutes or until a skewer inserted comes out clean. Allow the cakes to cool for 15 minutes in the cake tins, then remove from the tins and cool completely on cooling racks.

Cream cheese icing:
1. Beat the butter and cream cheese together until smooth. Mix in the vanilla and salt.

2.Gradually sift in the icing sugar and beat well after each addition until you have a glossy, smooth icing.

To assemble:
1. Sandwich the cakes together with a thick layer of the cream cheese icing, then ice the top and sides of the cake with a thin 'crumb coat'.

2. Refrigerate the cake for at least an hour. Use the remaining icing to completely ice the sides of the cake. Decorate with fresh strawberries before serving.