Ingredients:

  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon salt (3g)
  • 1 cup (227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1 cup (240ml) buttermilk, room temperature
  • 2 tablespoons red food coloring (30ml)
  • 1 teaspoon white vinegar (5ml)
  • 1 tablespoon cocoa powder (10g)
  • 1/4 cup brewed coffee, cooled (60ml) - Optional
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1/2 cup (60g) black cocoa powder
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract (5ml)
  • Pinch of salt (1g)
  • 1 lb (450g) red fondant or modelling chocolate
  • 1/2 lb (225g) black fondant or modelling chocolate
  • Edible silver luster dust (optional)
  • Edible white gel food coloring
  • Toothpicks or wooden skewers
  • Clear piping gel

Instructions:

  1. Grease and flour the cake pans. Line the bottoms with parchment paper rounds.
  2. Whisk together flour, baking soda, baking powder, and salt in a bowl.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. In a separate bowl, whisk together buttermilk, red food coloring, vinegar, cocoa powder, and coffee (if using).
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide batter evenly between prepared pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  9. Beat softened butter until smooth and creamy. Gradually add powdered sugar and black cocoa powder, beating until well combined. Add heavy cream and vanilla extract, and beat until light and fluffy.
  10. Level the cake layers using a serrated knife or cake leveler. Carve the cake to achieve a race car shape, referring to the inspiration photo. Save the cake scraps!
  11. Place one cake layer on a serving plate or cake board. Spread with a layer of buttercream. Top with the second cake layer and frost the entire cake with a crumb coat of buttercream. Chill for 30 minutes.
  12. Apply a final, smooth layer of black cocoa buttercream.
  13. Roll out the red and black fondant/modelling chocolate. Use templates or freehand cutting to create the details of the F1 car: side pods, spoilers, nose cone, tires, etc. Adhere them to the cake using clear piping gel or a dab of water. Use silver luster dust for accents. Use the saved cake scraps to fill out any imperfections.
  14. Chill the cake for at least 1 hour to allow the fondant to set and the buttercream to firm up.