Layer upon layer upon layer

Last Friday my Bofriend (Boss/Friend) Lesley and I popped into our favourite Bakeshop Sherbet for a morning delight. It's a habit we're trying to break.

On the menu for Lesley was the hard to resist Raspberry and Ricotta Crumble Cake (with cream of course) and for me, the larger than life Red Velvet Layer Cake (which was also accompanied by cream).

Even though it took 5 hours and three separate sittings to finish, that layer cake has been on my mind ever since. Not only was it unbelievably tasty, but it looked nothing short of amazing having been decorated with scattered coffee beans and fresh flowers.

Photo courtesy of the Sherbet facebook page

I have never attempted to bake a layer cake before but considering there's a girls night this weekend, there's no better excuse.

Here's the recipe I will be using. If anyone is game enough to give it a go before I do, I'd love to hear how you go! Otherwise, stay tuned for a few progress shots over the weekend!

Cake

2 1/2 cups plain flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
60 mls red food coloring

• Preheat oven to 180 degrees.
• Grease and flour two 8 inch cake pans.
• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
• Bake for about 30 minutes or until a toothpick inserted comes out clean.
• After about ten minutes, remove from pans and cool completely on a wire rack. Cover in plastic wrap while the cakes cool.
• Then make the frosting.

Frosting

225 grams cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

• Sift sugar and set aside.
• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.

Good Luck!