Preheat your oven to 170 C/ 350 F. Place the rack in the center of the oven.

Spray or generously butter 2 x 9"( 23 cm) round cake pans. I also lined the bottoms of the pans with parchment paper. If you don't have parchment paper, use foil.

In a large bowl sift the ingredients from Part 1 :flour, cocoa, salt. Set aside.

Now we will work with the ingredients from

Place the butter and sugar in a bowl of your electrical mixer with paddle attachment & beat the mixture on high speed until light, smooth, creamy and fluffy.( 2-3 minutes). Scrape down the sides using a spatula. Add vegetable oil and continue beating on high for another 2 minutes. Gradually add eggs (one at a time). Beat well to combine.

Add vanilla extract and mix after addition.

In a cup ( I used a measuring one for convenience) whisk the buttermilk with the red food coloring. Mix the vinegar and baking soda in a small bowl. When the mixture starts fizzing, pour quickly into the buttermilk.

Add the buttermilk mixture and flour to the butter mixture in three additions. Start with the flour.

Divide batter evenly & pour into cake pans. Bake 25-30 minutes in the center of the oven, or until a toothpick inserted in the center of the cakes comes out clean.

Do not overbake, you will end with dry cakes.

Beat heavy cream/ whipping cream with 1/2 cup sugar . Beat/whisk just until the cream reaches stiff peaks.

Beat the cream cheese with the remaining 1/2 cup sugar until smooth. Add vanilla extract.

Gently fold cream cheese mixture into the whipped cream mixture.

The frosting is ready!

Using a sharp knife, cut each cake layer in half ( horizontally). You will get 4 cake layers.

Spread each cake layer with a layer of frosting. Spread top and sides with the frosting too.

I used some crumble off-cuts to decorate the top & blueberries for the bottom.

Enjoy!