Step 1

Preheat the oven to 180°C. Grease and line 2 x 20cm cake tins.

Step 2

Cream the butter, sugar and eggs until light and fluffy.

Step 3

In a separate bowl mix the vanilla extract, cocoa powder and red food colouring into a paste. Add the paste to the creamed mixture.

Step 4

Add half the buttermilk and mix until combined, followed by half of the flour and baking powder. Mix until incorporated and then add the remainder of the buttermilk and flour and mix thoroughly.

Step 5

Add the salt, bicarbonate of soda and white wine vinegar and continue mixing for another 5 minutes until combined.

Step 6

Pour the mixture evenly into the 2 cake tins.

Step 7

Bake in the oven for 35-40 minutes or until a skewer comes out clean.

Step 8

Allow the cakes to cool slightly in their tins before turning out onto a wire rack

Step 9

Cream the butter and icing sugar together until well mixed.

Step 10

Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.

Step 11

Using an offset spatula, spread 1/3 of the icing on top of the first cake layer.

Step 12

Place the second cake on top and gently sandwich the 2 layers together. Spread a thin layer of icing over the top and sides of the cake. This is referred to as a "crumb coat" which prevents the crumbs from messing up your final ice. Put cake in fridge to chill for around 30 minutes.

Step 13

With your remaining icing, use your offset spatula to cover the top and sides as evenly as possibly (don't worry, mine wasn't particularly neat!)

Step 14

If you feel fancy, pipe a ruffle of icing along the base of the cake.

Step 15

Puree raspberries in a blender or food processor until smooth.

Step 16

Push through a strainer to separate seeds from liquid.

Step 17

Over a medium heat, bring strained raspberry liquid to a boil, add sugar and corn starch and stir until thickened for around 2 minutes.

Step 18

Allow to cool completely.

Step 19

Pour over