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Preheat oven to 180°C conventional / 160°C fan bake. Grease 2 x 20cm round cake tins and line the bases with baking paper.Using an electric beater or stand mixer, beat Chelsea White Sugar and butter together until well combined. Add eggs one at a time, beating after each addition.Add buttermilk, oil, food colouring, vinegar and vanilla. Beat until smooth.Sift flour, cornflour, cocoa powder, baking soda and salt over the top. Beat until just combined.Divide mixture evenly between prepared tins. Bake for 25-30 minutes (in the middle of the oven, on the same shelf), until a skewer inserted into the centre comes out clean.Leave cakes to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.ICINGBeat cream cheese and butter together until really smooth and pale (about 3 minutes). Add Chelsea Icing Sugar and beat until light and creamy. You want a spreadable consistency - if your icing is too runny, add a little more icing sugar; if too thick, add a little lemon juice or water.Spread the top of one of the cooled cakes with icing. Add the second cake layer on top. Spread icing on top and all around the outside of the cake.Optional: Beat a little more Chelsea Icing Sugar into any remaining icing, to make a stiff pipeable consistency. Pipe icing decorations on top of the cake.Allow icing to set before slicing cake and serving.NOTE: Recipe tested, improved and updated September 2022.
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