Preheat the oven to 180°C. Grease and line 2 x 20cm cake tins.

Cream the butter, sugar and eggs until light and fluffy.

In a separate bowl mix the vanilla extract, cocoa powder and red food colouring into a paste. Add the paste to the creamed mixture.

Add half the buttermilk and mix until combined, followed by half of the flour and baking powder. Mix until incorporated and then add the remainder of the buttermilk and flour and mix thoroughly.

Add the salt, bicarbonate of soda and white wine vinegar and continue mixing for another 5 minutes until combined.

Pour the mixture evenly into the 2 cake tins.

Bake in the oven for 35-40 minutes or until a skewer comes out clean.

Allow the cakes to cool slightly in their tins before turning out onto a wire rack

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.

Using an offset spatula, spread 1/3 of the icing on top of the first cake layer.

Place the second cake on top and gently sandwich the 2 layers together. Spread a thin layer of icing over the top and sides of the cake. This is referred to as a "crumb coat" which prevents the crumbs from messing up your final ice. Put cake in fridge to chill for around 30 minutes.

With your remaining icing, use your offset spatula to cover the top and sides as evenly as possibly (don't worry, mine wasn't particularly neat!)

If you feel fancy, pipe a ruffle of icing along the base of the cake.

Puree raspberries in a blender or food processor until smooth.

Push through a strainer to separate seeds from liquid.

Over a medium heat, bring strained raspberry liquid to a boil, add sugar and corn starch and stir until thickened for around 2 minutes.

Allow to cool completely.

Pour over