Ingredients (for the cakes)

170 gms unsalted butter, at room temperature

1¾ cups caster sugar

2 medium eggs

1 tsp vanilla

2½ tsp red food colour

3¼ cups all purpose flour, sifted

2½ tbsp cocoa powder

1 tsp salt

1½ cups milk

1½ tsp baking soda

1½ tsp apple cider vinegar

Ingredients (for the frosting)

170 gms cream cheese, at room temperature

56 gms butter, at room temperature

½ tsp vanilla

4 cups confectioners sugar

Method

This is a list of ingredients for the cakes.

To a bowl, add the sugar.

Next, add the butter.

Beat the butter and sugar till light and fluffy.

Next, add the eggs, one at a time, beating after each addition.

This is how it looks like after the eggs have been added.

Add the vanilla.

Next, add the red food colour.

Beat them into the mixture.

To the plain flour, add the cocoa powder and set aside.

To the milk, add the salt.

Mix it in and add half of it to the mixture.

Next, add half the cocoa powder and flour mixture and beat it in. Repeat with the remaining milk and flour.

Beat everything in.

Just before baking, add the baking soda to the apple cider vinegar.

Mix it in and add it to the cupcake batter.

After one last beat, your cake batter is ready.

Divide this batter into 3 cake tins and bake in a pre heated oven at 180 degrees for 40 – 45 minutes, or till a toothpick inserted inside comes clean.

Let the cakes down down completely before removing them out.

These are the ingredients for the cream cheese frosting.

To a bowl, add the cream cheese.

Next, add the butter.

Beat the butter and sugar till light and fluffy.

Next, add the vanilla.

Finally, add the powdered sugar, in batches of four, beating between each addition.

This is how the frosting looks like when done.

Put ¼ of the cream cheese frosting into a piping bag. I used a zip lock bag and put the coupler and nozzle at one end. Set aside.

Take a cake board.

Add a little frosting onto it.

Spread it around the center.

Layer one piece of cake on it and frost the cake with the cream cheese frosting.

Do this for the remaining 3 cakes till they are covered with the frosting.

You can also trim the top of the cake to make it flat and save the crumbs for later.

Pipe the remaining frosting on top and add the cake crumbs around the cake. Decorate with raspberries on top.

This cake stays in the refrigerator for up to 5 days.

Check out more cake recipes here:

https://old.desidaawat.com/indian-cuisine/recipes-type/cakes/