This is an easy moist vanilla cake

15 min prep 30 min cook

12 servings


Recipe by taste
INGREDIENTS

250g butter, softened, chopped

1 tsp vanilla bean paste
1 cup (220g) caster sugar
3 large Eggs, at room temperature
2 cups (300g) self-raising flour
1/2 cup (125ml) milk
Coles Rainbow Confetti sprinkles, to decorate

Vanilla buttercream​

190g butter, softened

2 1/4 cups (360g) icing sugar mixture

2 tbsp milk

1 tsp vanilla bean paste

Pink liquid food colouring

METHOD

• Step 1
  Preheat oven to 180C or 160C fan-forced Grease two 18cm (base measurement) round cake pans and line the base and side of each pan with baking paper.
• 
  Step 2
  Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk, in alternating batches, stirring until just combined. Divide between the prepared pans. Smooth the surface.
• 
  Step 3
  Bake for 30 mins or until a skewer inserted into the centres comes out clean. Cool in pans for 5 mins before turning onto a wire rack to cool completely.
• 
  Step 4
  To make the vanilla buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar in batches, beating well after each addition. Add the milk and vanilla. Beat until combined. Tint pink with food colouring.
• 
  Step 5
  Trim the top of 1 cake and place on a serving plate. Spread with one-third of the buttercream. Top with remaining cake. Spread the top and side with remaining buttercream. Decorate with sprinkles.