Ingredients:

  • 225g Unsalted Butter, softened
  • 225g Caster Sugar
  • 4 Large Eggs
  • 225g Self-Raising Flour
  • 1 tsp Vanilla Extract
  • 2 tbsp Milk
  • 115g Unsalted Butter, softened (for buttercream)
  • 225g Icing Sugar (for buttercream)
  • 2 tbsp Milk (for buttercream)
  • 1/2 tsp Vanilla Extract (for buttercream)
  • 100g Sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake tins, or line with parchment paper.
  2. Cream together the softened butter and caster sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
  4. Gently fold in the self-raising flour until just combined. Be careful not to overmix. Add milk to loosen the batter.
  5. Divide the batter evenly between the prepared cake tins. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
  6. Let the cakes cool in the tins for 10 minutes before inverting them onto a wire rack to cool completely.
  7. While the cakes are cooling, make the buttercream. Beat the softened butter until light and fluffy. Gradually add the icing sugar, alternating with the milk, until smooth and creamy. Stir in the vanilla extract.
  8. Once the cakes are completely cool, spread a generous layer of buttercream over one cake layer. Top with the other cake layer.
  9. Frost the top of the cake with the remaining buttercream. Immediately sprinkle generously with sprinkles before the buttercream sets.
  10. Slice and serve!