Red Velvet Cake

baking spray
¾ cup rice bran oil
2 cups sugar
1 tbsp SIDS RASPBERRY VINEGAR
1½ tsp vanilla extract
3 eggs
28 g bottle red food colouring
3 cups flour
2 tbsp cocoa powder
1 tsp baking soda
1⅓ cups buttermilk
250 g cream cheese, softened
½ cup butter, softened
500 g icing sugar
1 tsp vanilla extract
chopped pecans (optional)

Prepare Cake: Preheat oven to 175oC. Spray three 20 cm round cake pans with baking spray then set aside.
Combine oil and granulated sugar in large mixing bowl with an electric mixer on medium speed. Blend in SIDS RASPBERRY VINEGAR and vanilla. Add eggs, one at a time, beating until well blended after each addition. Add red food colouring then beat until combined.
Combine flour, cocoa powder and baking soda in a bowl. Add to sugar mixture alternately with buttermilk. Beat on low speed until blended after each addition. Pour batter evenly into prepared pans.
Bake 20-25 minutes until wooden pick inserted in centers comes out clean. Cool cakes in pans on wire racks 5 minutes. Remove cakes from pans and cool completely on wire racks.
Prepare Frosting: Place cream cheese and butter in bowl then beat with an electric mixer for 1-2 minutes until creamy. Gradually add icing sugar and vanilla and blend until smooth.
Assemble cake by placing one cake layer onto cake plate or cardboard cake round. Spread with some of the frosting. Place second and third cake layers over first with more frosting between layers. Frost top and sides of cake with remaining frosting. Garnish with pecans, if desired.