Line and grease a round, deep 8 inch baking pan. Pre-heat your oven to 180C. In a cake mixer, cream the butter and sugar together. Add the eggs one at a time and mix till light and fluffy.
Add vanilla extract.
Sieve the flour, baking powder, baking soda, cocoa powder and salt together.
In intervals, add the dry ingredients first by scoops, then the buttermilk and then dry ingredients and so on till everything is mixed in. Start on low first before turning to the fast mode.
Lastly, mix the red food colouring with the vinegar and pour in the mix. Do not over mix, if there are uneven colour streaks left, use a spatula to mix it.
The original recipe uses two 8 inch square pans, I use a deep 8 inch pan. Bake for about 50 mins. If the top is browning too fast, cover with foil.
Let the cake cool completely before cutting and frosting.
To make frosting, cream the butter, cream cheese and vanilla extract together till incorporated. Add the icing sugar a bit at a time on low speed before going high. Make sure the consistency is stiff enough to hold but soft enough to spread.
Put the cooled cake on a cake board. Cut the cakes down the middle and level the top, you don't have to cut the top if you don't want to, but I like a flat top. I used my special cake slicer for this job.
Take out the top half and put aside. Put two big scoops of frosting on the bottom half. With a palette knife, spread it to the sides. Make sure the thickness is leveled.
Put the top cake back. Put quite an amount of frosting on top and spread it from the middle to outwards. Then add more and bring it down the sides.
Cover the whole cake with frosting and with a smaller palette knife, make swishing patterns.
With the off cuts of the cake, crumble it on top of the cake.
Chill before cutting.