Nadiya's red velvet cake recipe
 This is my boy’s all-time favourite cake. With its two layers of bold, red, cocoa-flavoured sponge and hints of almond and vanilla, sandwiched and covered with rich vanilla cream-cheese frosting, you can see why. 250g/9oz unsalted butter, softened, plus extra for greasing the tins300g/10½oz caster sugar3 medium free-range eggs50g/1¾oz cocoa powder1 tsp red gel food colouring1 tsp vanilla extract1 tsp almond extract300g/10½oz plain flour, sifted240ml/8½fl oz buttermilk1 tbsp white vinegar1 tsp bicarbonate of soda 250g/9oz unsalted butter, softened, plus extra for greasing the tins 300g/10½oz caster sugar 3 medium free-range eggs 50g/1¾oz cocoa powder 1 tsp red gel food colouring 1 tsp vanilla extract 1 tsp almond extract 300g/10½oz plain flour, sifted 240ml/8½fl oz buttermilk 1 tbsp white vinegar 1 tsp bicarbonate of soda 100g/3½oz unsalted butter, softened600g/1lb 5oz icing sugar, sifted250g/9oz full-fat cream cheese1 tsp vanilla bean extract 100g/3½oz unsalted butter, softened 600g/1lb 5oz icing sugar, sifted 250g/9oz full-fat cream cheese 1 tsp vanilla bean extract 16–20 strawberries, same sort of size (small-medium), stalks still on100g/3½oz dark or milk chocolate, meltededible gold glitter 16–20 strawberries, same sort of size (small-medium), stalks still on 100g/3½oz dark or milk chocolate, melted edible gold glitter Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins.Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts.Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk.When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes.Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack.Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in.As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing. Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust.Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line 4 x 20cm/8in cake tins. Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts. Put the butter and sugar into a bowl and whisk until light and fluffy. Add the eggs one by one until combined. Stir in the cocoa, food colouring, vanilla and almond extracts. Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk. Add half the flour and the salt and mix through, then add half the buttermilk and mix again. Repeat with the remaining flour and buttermilk. When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes. When you have a smooth batter, mix the vinegar with the bicarbinate of soda, then add to the batter. Mix into a smooth batter and divide between the two tins, level off and bake for 40 minutes. Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack. Take out and leave to cool in the tin for 10 minutes, then transfer to a cooling rack. Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in. Make the icing by whipping together the butter and icing sugar. Add the cream cheese and vanilla and mix in. As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing. As soon as the cakes are cooled, level off the tops and reserve any offcuts and crumbs. Sandwich the cake with the icing. Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust. Cover the top and sides of the cake with a layer of icing. Crumble up the cake scraps and press into the sides of the cake before the icing forms a crust. Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish. Arrange whole strawberries around the top edge of the cake and drizzle them with melted chocolate. Dust the strawberries with a little edible gold glitter to finish.