Pre heat oven to 180 degree C for 15 minutes then Grease the baking pan and keep aside,Sieve all dry ingredients in one bowl. Give it a quick mix with a dry spoon

Mix all wet ingredients in another bowl including food colour, mix very well

Transfer the batter into the greased pen and tap it lightly and Bake them for 25 - 30 minutes or until a toothpick inserted into the center comes out clean. Do not over bake.

Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool completely

For the Frosting

Combine the butter and cream cheese in a deep bowl and beat it using an electric beater till smooth.

Gradually add the sugar and beat again till smooth. Cover with a lid and refrigerate for at least 30 minutes.

For the sugar syrup

Combine the sugar and water in a microwave safe bowl and microwave on high for 2 minutes. Mix well and keep aside.

Place the red velvet sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers. Keep aside.

Place both the layers of the red velvet sponge cake on dry surface and soak it with sugar syrup evenly over each layer.

Put ½ cup of the prepared cream cheese frosting on the lower half of the sponge and spread it evenly.

Cover with the other half with the soaked sugar syrup side facing upwards and press it lightly.

Spread 1 cup of the prepared cream cheese frosting on top and at the sides of the cake with the help of a palette knife.

put the remaining prepared cream cheese frosting in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice.