- 180 g self-raising flour
- 4 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 220 ml buttermilk
- 2 tsp vinegar
- 1 tsp vanilla extract
- Rainbow Dust ProGel Red
- 120 g butter - room temperature
- 340 g caster sugar
- 2 large eggs
- 400 g Renshaw Vanilla Frosting
- Red jelly hearts
Renshaw products used
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Preheat the oven to 160°C/325°F/gas mark 3.
Sift together the self-raising flour, cocoa powder, bicarbonate of soda and a pinch of salt.
In a small bowl, mix the buttermilk, vinegar, vanilla extract and red food colouring.
In a mixing bowl beat (by hand whisk or electric hand whisk) the butter and caster sugar together until light and fluffy.
Into the creamed butter and caster sugar, beat in the egg a little at a time. Mix in a third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the rest of the buttermilk and finally the last of the flour mixture.
Divide the mixture between two 18cm cake tins.
Bake for approximately 20 minutes, until risen and springy.
Leave cakes in their tins on a wire rack for 10 minutes.
Turn out on the wire rack and leave to cool completely.
When cooled, sandwich the two sponges with Renshaw Vanilla Frosting, and then cover the cake with Vanilla Frosting, spreading over the outside of the cake with a pallet knife.
Decorate with red jelly hearts.