• Preheat the oven to 350f (175C).
• Grease 2 x 8-inch (20cm) round cake tins with baking spray and line them with baking paper.
• In a bowl combine milk, yogurt and vinegar. Let this sit for a few minutes until curdled.
• Add sugar, oil, vanilla extract. Mix with a hand whisk until sugar is dissolved.
• Add the red food color as desired to the liquid ingredients.
• In a separate bowl combine all the dry ingredients ( all purpose flour, cocoa powder, corn starch, baking soda and salt).
• Mix the dry ingredients into the liquid ingredients to form a smooth cake batter.
• Divide the cake batter equally into 2 cake pans. Tap gently to remove air bubbles.
• Bake for 30-40 minutes or until firm to touch and insert a toothpick to check if it comes out clean.
• Cool the cakes completely on a wire rack. Wrap it in plastic wrap to keep them moist.
• Trim a very thin layer from the top before layering the cake. Reserve the trimmings for decorating with cake.

Frosting Instructions

• Use a mixing bowl fitted with paddle attachment or a hand held electric whisk.
• Whip the butter until it is light and fluffy on medium speed with an electric whisk.
• Add powdered sugar in 2 parts.
• Mix on medium speed until it is light and smooth, for about 4-5 minutes.
• Add cream cheese & vanilla and mix until combined.

Cake Assembly Instructions

• Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly. Reserve the trimmings to decorate the cake.
• Place a small amount of cream cheese frosting on the center of your cake stand or serving plate.
• Place one layer of the cake on the prepared cake stands or plate.
• Using an offset spatula or butter knife, spread a generous layer of cream cheese frosting (at least 5-6 scoops) evenly over the top of the first cake layer. Smooth it out to ensure an even surface.
• Carefully place the second cake layer on top of the frosted first layer. Align it as evenly as possible.
• Apply a crumb coat by spreading a thin layer of cream cheese frosting over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
• After the crumb coat has set, apply the final layer of frosting. Smooth it out with the offset spatula. For a clean finish, you can use a bench scraper to smooth the sides.
• If desired, use a piping bag to pipe rosettes or borders, to the top and sides of the cake. Sprinkle the reserved cake crumbs on the cake.
• Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.
• Once the cake is chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop.