Ingredients:

1 1/4 cup plain flour

2 tbsp cocoa powder

1 1/2 tsp baking powder

1/2 tsp salt

170 gm butter

1 cup sugar

1/2 cup buttermilk, at room temperature

1 egg

1 tsp vanilla essence

1/2 tsp vinegar

3 tbsp red food colour, or as required

For buttercream frosting:

1 cup butter, at room temperature

4 cups powdered sugar/ icing sugar

1 tsp vanilla extract

2-3 tbsp milk

food gels / colours, as required

Preparation:

1. Preheat the oven to 180 degree celcius. Butter or spray a rectangular cake pan and line the bottom with baking paper or parchment paper.
2. Sift together plain flour, cocoa powder, baking powder and salt in a bowl and keep it aside.
3. In a large bowl, beat butter and sugar using an electric mixer on medium-high speed until the mixture is light and fluffy.
4. Add egg and beat well.
5. Add vanilla essence, vinegar and butter milk and beat until just mixed. Do not overbeat.
6. Now add the flour mixture and red food colour and beat for 30 seconds. Then fold gently using a spatula.
7. Pour the batter into the prepared cake pan and bake for about 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
8. Place the cake on wire rack to cool for about 10 minutes and then remove the baking paper. Cool completely before frosting.

For Buttercream frosting:

1. In a bowl or in the bowl of an electric mixer, add butter and beat on medium speed until completely smooth.
2. One cup at time, add 2 cups of icing sugar , beating after each addition.
3. Add vanilla extract and beat to combine. Add about 1 tbsp of milk and continue beating.
4. Add the remaining 2 cups of icing sugar, one at a time and beat. Add 1-2 tbsp milk and beat until the desired consistency is reached.

For assembling the cake:

1. Place the cooled cake on serving plate/ cake board and frost top and sides of the cake with buttercream frosting.
2. Divide the remaining frosting between bowls and add a few drops of food colouring of your choice and mix well.
3. Add each coloured frosting into piping bags with different tips.
4. Then pipe the cake with coloured buttercream flowers, swirls, shells or decorate as you wish....

• To prepare buttermilk, add 1 tbsp vinegar to 1/2 cup milk and mix well and keep it aside for 10-15 minutes.