Tanya's Red Velvet Cake

Ingredients (serves 12)
180g butter, softened
1 1/2 cups (315g) caster sugar
1 tsp vanilla extract
2 eggs
2 1/2 cups (375g) self-raising flour
2 tbs cocoa powder
1 cup (250ml) buttermilk
1 tbs white vinegar
1 tsp bicarbonate of soda
1 tbs red liquid food colouring

Orange cream cheese frosting
250g cream cheese
60g butter
1 cup (150g) icing sugar mixture
2 tsp finely grated orange rind
2 tbs orange juice

Method
Preheat oven to 180°C. Grease and line the bases of two 22cm round (base measurement) cake pans with baking paper.

Use an electric mixer to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, cocoa powder and buttermilk, in batches, until well combined. Add the vinegar, bicarbonate of soda and food colouring and stir to combine.

Spoon mixture evenly among the prepared pans. Use the back of a spoon to smooth the surface. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Remove from oven. Set aside for 5 minutes before turning onto a wire rack to cool completely.

To make the cream cheese frosting, use an electric mixer to beat the cream cheese and butter until creamy. Add the icing sugar, orange rind and orange juice and beat until well combined.

Place one of the cakes on a serving platter. Spread half the cream cheese mixture over the top. Sprinkle with one-quarter of the raspberries and blueberries. Sandwich with remaining cake. Spread with remaining cream cheese mixture. Decorate with remaining raspberries and blueberries. Cut into wedges to serve.

Notes

Keep in an airtight container in the fridge for up to 2 days.