Red velvet cake

For the sponge cake:

• Preheat the oven to 180 °C (350 °F).
• Grease and line the base of a 20 cm (8 in) round cake tin.
• In a bowl, mix the milk and lemon juice and let it sit for a few minutes.
• In another bowl, combine the eggs and sugar. Whisk at medium speed while gradually adding the oil until the mixture becomes pale and slightly fluffy.
• In a separate bowl, mix the flour and cocoa powder with a spoon.Then, add the sifted flour and cocoa alternately with the milk and lemon mixture to the egg mixture, beating at medium speed until fully combined.
• Next, mix the baking soda with the vinegar; once it starts bubbling, add it to the cake batter.
• Finally, add the red food colouring and vanilla extract, and mix well with a whisk until the batter is smooth and evenly coloured.
• Pour the mixture into the prepared tin.
• Bake at 180 °C for approximately 45 minutes.
• After baking, remove the cake from the oven and let it rest for 10 minutes in the tin. Then unmold and allow it to cool completely.
• Once cooled, level the top of the cake with a serrated knife to make it even, keeping the trimmed part for later decoration.
• Cut the cake into three even layers.

ASSEMBLY

• Place one cake layer on a serving plate or tray and, using a piping bag, cover the top with cream cheese frosting.
• Add the second layer on top and spread more frosting evenly.
• Place the third layer and decorate the surface with concentric dots (“buttons”) of frosting.
• Finally, crumble the reserved cake trimmings over the top and decorate with red berries to taste.