Ingredients
125
g
butter
, softened
2
egg(s)
80
ml
sugar
1
cup(s)
brown sugar
10
ml
vanilla essence
40
ml
red food colouring
750
ml
flour
90
ml
cocoa powder
30
ml
baking powder
250
ml
LANCEWOOD® Buttermilk
Cream cheese frosting:
230
g
LANCEWOOD® Medium Fat Plain Cream Cheese
125
ml
butter
, softened
750
ml
icing sugar
10
ml
vanilla essence
30
ml
cream
Method
Preheat the oven at 180°C and line a baking tray.
In a large mixing bowl, beat together the butter, eggs, sugars, and vanilla essence.
Add the flour, red food colouring, cocoa powder, baking powder, and buttermilk. Beat until well combined.
Add scoops of the batter on the prepared tray and bake for 10 minutes.
Allow the cakes to cool while you make the cream cheese frosting.
Cream cheese frosting:
In a large mixing bowl, beat together the cream cheese and butter.
Once softened and well combined, add the icing sugar, vanilla, and cream. Beat together.
Add a dollop of the frosting to the flat side of one of the cooled cakes.
Add another cake on top and sandwich together before serving.
