Spread this luscious icing over your cooled cake, slice, and dive into the decadent world of Homemade Red Velvet Cake , promising a symphony of flavors in every bite.

Ingredients:
For the Sponge:
355g plain flour
25g cocoa powder
1/2 tsp salt
70g buttermilk
3/4 tsp vanilla extract
3/4 tsp red food colour paste
375g soft unsalted butter
405g caster sugar
6 large eggs
2 tsp apple cider vinegar
1 tsp bicarbonate of soda
For the Cream Cheese Icing:
150g soft unsalted butter
240g cream cheese
960g icing sugar, sifted
Method:
 Sponge Preparation: Start by mixing the flour, cocoa, and salt in one bowl. In another, blend the buttermilk, vanilla, and red food coloring.
 Butter Mixture: Cream the butter and sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition.
 Alternating Dry and Wet Ingredients: Gradually add the dry ingredients in thirds to the butter mixture, alternating with the wet mixture, starting and ending with the dry ingredients.
 Final Touches: Combine the bicarbonate of soda with apple cider vinegar, then gently fold into the batter.
 Baking: Pour the batter into a lined baking tin and bake at 170°C for 22 minutes, or until a toothpick inserted into the center comes out clean.
 Cream Cheese Icing: Whip the butter and cream cheese together, then gradually mix in the icing sugar until the icing is smooth and creamy.