Step 1

Oven and Pans - Preheat the oven to 325 F/ 165 C / Gas Mark Grease and line with parchment paper 3 x 6-inch round cake pans Pro tip - You can also use 2 x 7-inch- round cake pans or one 9-inch round cake pan

Step 2

Dry ingredients - Sift together the flour, salt, baking powder, baking soda, and cocoa powder - set asidePro tip - sifting the dry ingredients will add lightness to the cake.

Step 3

Eggs - In the large bowl of a stand mixer with the whisk attachment on medium-low speed, whip the whole eggs with a pinch of salt for two minutes. Then, gradually add the sugar one tbsp at a time. Once all the sugar is, in turn, the mixer to medium-high speed and whip until light and fluffy (ribbon stage)Pro tips - whole eggs will not whip to stiff peaks but they do become light and foamy

Step 4

Wet ingredients - Once eggs are whipped gradually add the buttermilk, followed by the oil, vanilla extract, and gel food coloring.

Step 5

Dry to wet - Continue to use the whisk attachment and add the flour mixture in three additions until you have a smooth batter. Pro tip - the whisk attachment will prevent lumps but make sure not to ovemix as we do not want to deflate all whipped eggs.

Step 6

Pans - Divide the batter between the prepared baking pans. Tap on the counter three times to remove large air pockets.Pro tip - using cake strips around the cake will prevent a dome.

Step 7

Bake in a preheated oven for about 25 to 30 minutes or until a toothpick or skewer inserted in the center of the cake comes out clean.Pro tip - The 3 x 6-inch cakes will take about 20 mins while the 7-inch will take about 25 to 30 mins

Step 8

Cool - once baked cool in the pan for 5 minutes then invert onto a wire rack completely before you decorate.Pro tip - always cool cakes completely before frosting otherwise the frosting will melt on warm cakes.

Step 9

Cream - In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps. Add 2 tbsp of heavy cream, salt, lemon juice, and vanilla extract– cream another minutePro tip - do not overwhip cream cheese as it can separate or curdle.

Step 10

Sugar - Next, add powdered sugar one cup at a time. Once all the powdered sugar has been used whip for 2 to 3 minutes on medium-high speed until light and fluffy.Check consistency – if necessary add more powdered sugar to stiffen it, or more whipping cream to loosen it.

Step 11

Prepare simple syrup - Boil the sugar, water and lemon juice on medium heat. Once all the sugar has dissolved boil for two minutes more. Then, cool completely before using.Pro tip- Simple syrup is optional but it is used to ensure the cake layers are moist.

Step 12

Level - Using a bread knife or cake leveler cut the domes off the cake layers. Torte the cakes horizontally in half. Then, brush each layer with the cooled simple syrup.

Step 13

Stack - pace a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base and without any accidents.

Step 14

Chill - Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.

Step 15

Frost - Spread the remaining buttercream on the top and sides of the cake.Pro tip - A straight-edge spatula for the top, an offset spatula and a bench scraper for the sides work better.

Step 16

Pipe - One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe borders on the top and bottom of the cake.Alternatively, you can crumble the cake domes (scrap cake) into crumbs and use that around the cake on the bottom.