Ingregients:

For Cake:

• 2.5 Cups     All Purpuse Flour
• 2 tbsp         Cocoa Powder
• 1 Cup         Unsalted Butter
• 1.5 Cups    Buttermilk
• 1.4 Cups    Powdered Sugar
• 1/2 Cup     Sour Cream
• 1 tsp          White Vinegar
• 2 tsp          Vanilla Essence
• 1/4 tsp       Salt
• 1 tsp          Baking Soda
• 2 tsp          Baking Powder
• Red food Colour

For Frosting:

• 200 gram.   Cream Cheese
• 100 gram    Unsalted Butter
• 1 tsp           Vanilla Essence
• 2 Cups       Confectioners Sugar

Instructions:

1. Preheat oven to 180 degrees.Butter 2 8 or 9inch round cake pans and dust with cocoa powder.
2. Sift flour, baking soda, cocoa powder and whisk to combine in a bowl.
3. In the bowl beat together butter and sugar until smooth on medium speed.
4. Once smooth add sour cream, vanilla extract, buttermilk, vinegar and red food color; mix till well combined.
5. Add the dry ingredients and mix until just combined.
6. Bake for 35 - 40 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.
7. Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.

8. For the Frosting: Beat in a large bowl and softened cream cheese and butter for 3 - 4 minutes, scraping bowl occasionally, until smooth and creamy.

9. Stir in vanilla, then stir in confectioners ‘sugar. Add more confectioners ‘sugar as needed until frosting is a thick spreadable consistency.
10. To assemble the cake, remove cake from its pan and divide in two layers place flat side down on a serving platter or cake stand. Spread evenly about 1 cup of icing onto cake and, using a flat spatula. Place the second layer of cake from its pan. Place flat side down on top of the first layer. Use remaining frosting to cover top and sides of the cake, if desired.