25cm-diameter cake tin

Dry ingredients
400 g sifted flour
10 g cocoa powder
5 g baking soda
Pinch of salt

Wet ingredients
330 g powdered sugar
250 ml buttermilk
250 ml vegetable oil
115 g softened butter
2 eggs
2 tablespoons red food coloring (liquid)
1 teaspoon vinegar
1 teaspoon vanilla sugar

Frosting
400 g cream cheese
300 g powdered sugar
120 g butter
1 teaspoon vanilla sugar

Cranberries for garnish

Mix the dry ingredients – flour, cocoa, baking soda, and salt – thoroughly. In a separate bowl, mix the powdered sugar and butter until the mass is uniform, resembling damp sand. Use a mixer for best results. Add eggs one by one, mixing continuously. Add oil, vinegar, vanilla, buttermilk, and food coloring. Mix until the mass is uniform. Bake at 180 C for 30 minutes until a wooden stick inserted in the middle comes out dry from the middle.
Use a mixer to bind cream cheese and butter. Continuously mixing, add powdered sugar and vanilla sugar gradually.
When the cake is ready, cool it and trim the edges and top. Slice horizontally. Frost the bottom half using ⅓ of the frosting (cooled). Place the other half on top and frost its sides and top with the rest of the cream. Decorate with crumbs of the cake and cranberries.