Red Velvet Festive Cake

Method

The Cake

1. Preheat oven to 180°C. Grease 3 x 20 cm in diameter cake pans. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time mixing well after each addition.
3. Whisk together the red food colouring, cocoa, salt and vanilla until blended. Add the cocoa mixture to the creamed butter and sugar mixture. Mix until combined, scraping down the sides of the bowl as needed.
4. Add ⅓ of the buttermilk and mix, then add ⅓ of the flour. Scrape down the sides of the bowl as needed. Repeat by adding ½ of the remaining buttermilk and then ½ of the remaining cake flour taking care not to over-beat after each addition.
5. In a small bowl stir together the vinegar and baking soda, until completely dissolved. Using a spatula, gently fold the vinegar mixture into the cake batter. Do not beat!
6. Divide the batter equally into the three prepared 20 cm cake pans and bake for about 18 to 20 minutes until a skewer comes out clean. Do not overbake Cool in the pans for 10 minutes, then turn the cakes out and cool completely on a wire rack.

The Icing

1. Combine the cream cheese and butter and beat well until smooth. Add the sugar and beat until smooth.
2. Lastly add the vanilla and mix on low until smooth and creamy.

Decorate

1. Dip the raspberries in castor sugar.
2. Arrange in a circle on the cake to form a wreath using the rosemary leaves.