Preheat your oven to 170C/150CFan and line a 2lb loaf tin with parchment paper!
Beat together the unsalted butter and caster sugar in a bowl until smooth and fluffy!
Add in the eggs, cocoa powder, red food colouring and vanilla extract and beat again until combined.
Add in the buttermilk and plain flour, and beat again. Try not to over beat the mixture.
Finally – beat in the baking powder, bicarbonate of soda and white wine vinegar.
Spoon the mixture into the loaf tin, and smooth over.
Bake for 50-55 minutes or until the middle of the cake comes out clean when poked with a skewer! Once the cake is baked, leave to cool in the tin for at least 10 minutes, and then on a wire rack.
Cream Cheese Frosting
Make sure your unsalted butter is at room temperature, and make sure to use block butter and not a spread.
Beat your unsalted butter and icing sugar together until light and fluffy - like you would a normal buttercream. I beat them together for about 5 minutes.
Add in your full-fat cream cheese (That has been drained if needed), and beat for about a minute.
Scrape the bowl well, and add in the vanilla. Beat again for another minute.
Scrape the bowl again finally, and beat again if needed. It should be a thick and smooth frosting once finished!
To Decorate
Level off the cake ever so slightly so you have some cake to use as crumbs. Crumble it up into crumbs!
Using your piping bag and piping tip, pipe your cream cheese frosting onto the cake.
Once piped on, sprinkle over the cake crumbs! Enjoy!
Notes
These cake can be kept in the fridge, for up to 3 days!
The food colouring you use IS SO IMPORTANT. If you use a basic food colouring from a supermarket, it will NOT work. This is the best one I can recommend.
You can use self raising flour instead of plain flour - if so, also leave out the baking powder. I prefer using plain flour for red velvet cakes though.