Red Velvet rose cake

Ingredients

2 eggs
375 ml (1 ½ cup) oil
250 ml (1 cup) buttermilk
30 ml (2 tbsp) apple cider vinegar
5 ml (1 t) vanilla essence
30 ml (2 tbsp) red food coloring
2 drops blue food coloring
625 ml (2 ½ cup) flour
500 ml (2 c) sugar
30 ml (1 tablespoon) cocoa
5 ml (1 t) baking soda
5 ml (1 t) salt
Decoration
4 x 230 g Lancewood cream cheese
320 g icing sugar, sifted
5 ml (1 t) vanilla essence

Instructions

Preheat the oven to 180 ° C. Prepare two 20.5 cm cake pans.

1 Break the eggs in a medium glass bowl and beat lightly. Add the buttermilk, oil, apple cider vinegar, vanilla and food coloring and mix well together.
2 Sift the flour, sugar, cocoa, baking soda and salt in a large mixing bowl. Make a well in the center of the dry ingredients and add the egg mixture. Use a whisk and mix thoroughly. The mixture is very runny.
3 Divide the batter between the prepared pans. Bake in the preheated oven for 30 minutes or until a skewer comes out clean. If the cake is lightly pressed in the center it should bounce back. Let the cake cool for 10 minutes in the pans before turning out onto a wire cooling rack.
4 Make the frosting while the cake is baking. Mix the cream cheese lightly until smooth. Add the icing sugar. Place in the refrigerator until needed.
5 Spread a thick layer of icing on one of the cakes. Place the other cake on top and press lightly. Cover the entire cake with a thin layer of icing . Spoon frosting in a piping bag with a star nozzle and keep in the fridge until needed. Form rose shapes on the cake. Keep in the fridge until serving.