homemade cakes are always a winner for birthdays - here is our go to ‘chuck it all in’ cake recipe that we love ❤️

Cake ingredients:
- 300g unsalted butter or baking spread

- 300g caster sugar
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 300g self-raising flour
- 2 tbsp milk
- 2 tbsp sprinkles

Buttercream ingredients:
- 300g unsalted butter, room temp
- 600g icing sugar
- 2 tbsp milk
- Pink food colouring
- Sprinkles to decorate

Instructions
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* Preheat your oven to 160°C fan. Grease and line two 8-inch (20cm) round cake tins.
* Cream the butter and sugar together until light and fluffy.
* Beat in the eggs and vanilla until well combined.

* Fold in the flour to make a smooth cake mixture.
* Fold in the milk.
* Fold in the sprinkles until evenly distributed throughout the batter.
* Divide the mixture evenly between the baking tins and bake 45-50 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely.
* To make the buttercream, beat the butter until creamy and light. Gradually beat in the icing sugar until incorporated. Fold in the milk. Add the pink food colouring and mix until the colour is even.
* Sandwich the sponges together with the buttercream and coat the outside of the cake.
* Use any leftover buttercream to pipe swirls on top and decorate with sprinkles.