Royal blue velvet cake

Method
Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

1. Preheat the oven to 180 C / Gas 4. Grease two 23cm (9 in) round cake tins and line the bases with baking parchment.
2. In a mixing bowl, beat the butter until it's light and creamy, then slowly add in the sugar until that's light and creamy, too.
3. Gradually beat in the eggs, cocoa powder and food colouring. (You can start with less food colouring and add more depending on the strength of your colour.)
4. Sift in the flour and salt into the mixture alternately with the buttermilk until it's well blended. Add in the vanilla extract, bicarb and vinegar. Divide the cake mixture between the two tins.
5. Bake for 30 minutes or until cocktail stick inserted in the centre comes out clean. Cool in the tins for 5 minutes, then place on a wire cool rack to cool completely.
6. For the buttercream, beat the butter until it's light and creamy then slowly sift or add in the icing sugar, then beat in the vanilla.
7. When the icing is finished and the cakes are completely cool, spread about 1/4 of the icing on top of one of the cakes, then place the other cake on top to make a sandwich. Spread the remaining icing over the top and sides of the cake.
8. Then enjoy!! :)

Icing

If you want to make cream cheese frosting just add 200g (7oz) of cream cheese to the icing mixture.