Here's a very impressive cake that stays moist for days; it's perfect for a big birthday party.
If you find that you get domes on your layers, try reducing your oven temperature and increasing the cooking time in the future.
Preparation Time: 60 minutes
Cooking Time: 35 minutes
Makes: 16 servings
Ingredients
3 ¾ Cups Plain Flour
1 ½ tsp Salt
¼ Cup 2 Tbls Cocoa
2 ¼ Olive Oil
3 Eggs
1 Bottle Red Food Colouring
1 ½ Tsp Vanilla Essence
1 ½ Buttermilk
2 ¼ tsp Baking Soda
3 Tsp White Vinegar
Method
Preheat oven to 160ºC Fan Forced. Grease and flour 3 8.5" Round Cake tins.

I only had two pans
Whisk together flour, salt and cocoa. Set aside.
Beat sugar and oil until combined.

All Combined
Beat in eggs one at a time. Add food colouring and vanilla essence.

The second most exciting part - adding an entire bottle of colouring!
Add flour mixture and buttermilk alternately.

Get ready to boogie

Resist the urge to eat it by the spoonful
In a small bowl, combine baking soda and vinegar. Add to batter and beat.

Careful it fizzes
Divide mixture evenly between pans (Use a scale it makes it super easy).
Cool completely before icing with cream cheese frosting. Check out my
ombre cream cheese frosting recipe for details on how to ombre frost your cake as well as a delicious cream cheese frosting.
Don't forget to do a crumb layer and chill before final icing.
Categories
#Red Velvet
#Layer Cakes
#Cakes
#Birthday
#Cream Cheese Frosting