Preheat your oven to 180 degrees. Oil your 4 cake tins and line them with baking paper (if you don’t have 4 cake tins, then half the sponge ingredients and bake the sponge in 2 batches)
Add your flour, cocoa powder, baking powder, bicarb, sugar and salt into a bowl and mix. Make sure any lumps are gone!
Then mix your buttermilk, oil, vanilla extract, food colouring and 200ml of water in a jug. Then add in your eggs and whisk together. The cake mix should be bright red – if you want it to be more vivid then add in more food colouring
Add your cake mixture to your tins evenly
Cook your cakes for 25-30 minutes
Once cooked and a skewer comes out clean then cool the sponge inside the tins for 10 minutes and then on a wire wrack until completely cool
Next, make the icing. Add the toom temperature butter and icing sugar to a bowl. Mix until smooth. Then add in your cream cheese and vanilla extract and blend once more
Now it’s time to assemble your cake! Sandwich your sponges with icing and then cover the entire cake!