Prepare a 7-inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degrees C.
Sieve the dry ingredients, flour, baking soda, baking powder, and cocoa powder and keep it aside.
Beat butter and sugar till it turns creamy, add eggs one by one and beat. Add buttermilk and vanilla essence and beat. Add red food color and mix.
Fold in the dry ingredients into the above mix in 2 times
Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5 minutes before de-molding it. Cool the cake completely before frosting.
Take a bowl and add in the whipping cream. Beat the whipping cream using an electric beater, start with the lowest speed and turn to the highest speed and beat it properly until stiff peaks form.
Cut the cake into three layers. Cut out the top portion of the cake to get a flat top. You can cut with a knife or you could even use thread to cut in equal levels.
Place one layer on top of the cake board and soak it in sugar syrup using a silicon brush. Add whipped cream and level it in the middle and spread. Place the next layer on top of this and soak in sugar syrup . Add whipped cream and level it. Place the last layer as upside down and Do the crumb coating by applying little whipping cream and level it using a icing palette, Using a flexible side scrapper level the sides of the cake. Remove the crumbs on the cake board and Keep the cake in refrigerator for ΒΌ hr to set before doing the final frosting. When the crumb coat sets add in the remaining whipped cream and level the top and sides using the icing palette and side scrappers and decorate the cake.
Recipe by Kerala Cooking Recipes at https://www.keralacookingrecipes.com/red-velvet-cake-fresh-cream-frosting/