Preheat the Oven: Preheat your oven to 180°C (350°F). Grease two 8-inch round cake tins with butter and line the bottoms with parchment paper. This will prevent the cakes from sticking to the pans once baked.
Prepare the Dry Ingredients: In a deep bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting ensures the dry ingredients are evenly mixed and eliminates any lumps.
Mix the Buttermilk and Vinegar: In another bowl, combine the buttermilk and vinegar. Stir to mix and set aside. This mixture will act as your buttermilk, adding moisture and a subtle tang to the cake.
Cream Butter and Sugar: In a separate large bowl, cream together the butter and sugar until light and fluffy. You can use an electric mixer or whisk for this step. The creaming process helps incorporate air into the butter, giving the cake its soft texture.
Add Vanilla and Eggs: To the butter and sugar mixture, add the vanilla essence and eggs one at a time. Beat well after each addition, scraping down the sides of the bowl to ensure everything is fully incorporated.
Incorporate the Cream: Add the fresh cream to the mixture and mix until smooth and well-combined.
Combine the Dry and Wet Ingredients: Gradually add the sifted flour mixture and the buttermilk mixture to the wet ingredients, alternating between the two. Start with a little of the flour mixture, then a bit of the buttermilk mixture, mixing well after each addition. Be careful not to overmix, as this can result in a dense cake.
Add the Red Food Color: Once everything is well combined, add the red food color to the batter. Mix it in until the color is evenly distributed throughout the batter.
Bake the Cake: Pour the batter into the prepared cake pans, dividing it evenly between the two pans. Tap the pans gently on the counter to release any air bubbles. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Be sure to check the cakes after 30 minutes, as oven times can vary.
