• Preheat your oven to 180°C / 350°F / gas mark 4. Grease a H:6cm x W:13.3cm x L: 25.6cm loaf tin with butter or oil and line with parchment paper.
• In a large bowl, cream the butter for 3-4 minutes or until light and fluffy. Next, add in the caster sugar and cream the butter and sugar for 5 minutes or until creamy. Add in 2 eggs and whisk until smooth. In a separate bowl/jug, combine the buttermilk (or milk with 2 tbsp of vinegar) with red food colouring. Whisk until blended.
• Sift the flour, cocoa powder, bicarbonate powder, and salt into the wet batter. Then pour all the buttermilk into the bowl. Using a whisk mix all the ingredients until the cake batter is smooth. OPTIONAL: Add 2-3 tbsp of milk at a time to thin out the batter if it's too thick.
• Pour the cake batter into the lined loaf tin and bake in the oven for 45-55 minutes or until fully cooked through.
• Let it cool. Place the cake on a cooling rack for 30 minutes. Then remove the cake using the handles of the parchment cake to transfer on the cooling rack to cool completely.

to make the whipped cream frosting

• Whip the cream until soft peaks form. Then add the cream cheese and whip until thick. Add in the caster sugar and mix using a spoon or spatula. Spread the frosting over the cooled cake or using a piping bag, pipe the frosting over the cake. Top with sprinkles.
• Cut into slices and serve!