Ingredients
Method
Step-by-Step
- Heat the oven to 180°C conventional, 160°C fan, or gas mark 4. Grease and line two 20 cm round cake tins with baking parchment.
- Beat the softened butter and sugar until pale, fluffy, and noticeably lighter in texture. This helps create a delicate cake crumb.
- Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, continue with the recipe; the flour will bring it together.
- Fold in the self-raising flour and baking powder, then mix in the milk and vanilla extract. Stop as soon as the batter is smooth to avoid overmixing.
- Divide the batter evenly between the prepared tins and level the tops. Bake for 20 to 25 minutes, until risen and golden and a skewer inserted in the center comes out clean.
- Cool the cakes in their tins for a few minutes, then transfer them to a wire rack. Allow both layers to cool completely before frosting.
- Beat the softened butter for the buttercream until smooth. Gradually add the sifted icing sugar, then beat in the milk and vanilla; add a few drops of food coloring if desired.
- Put one cake layer on a serving plate and spread it with some buttercream. Add the second layer, cover the top and sides with the remaining frosting, and finish with sprinkles.
Notes
Use room-temperature butter and eggs for an even rise. Cool the layers completely before frosting so the buttercream stays firm. Weigh the flour and divide the batter as evenly as possible for matching layers.