Difficulty: Easy - for beginners
225g softened butter or margarine
225g caster sugar
225g self-raising flour
1tsp vanilla extract
2tbsp sweet confetti or sprinkles
50g softened butter
200g icing sugar
Sprinkles for decoration
Preheat oven to 350°F/180°C/Fan 160°C/gas Mark 4. Grease 2 x 20cm sandwich tins and line with baking parchment.
In a large mixing bowl cream together the butter and sugar
add on egg and mix. Add one quarter of the flour and mix. Repeat until all the eggs and flour has been used. Fold through the confetti or sprinkles and divide the mix between the 2 cake tins.
Bake for 25 to 30 mins, or until a cocktail stick inserted into the centre of the cakes come out clean.
Allow to cool for 10 mins before transferring to a wire rack to cool fully. Once cool prepare the buttercream frosting by beating the butter until smooth.Add the icing sugar a bit at a time, using the milk to loosen the mixture. Beat for at least 5 mins.
Place one sponge onto your serving plate and spread over half of the buttercream. Place the second cake on top and spread the remaining buttercream over the top. Use sprinkles or sweet confetti to decorate.