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How to make Classic butter cake

Yield = 12
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

250g butter, softened, chopped
1 cup (220g) caster sugar
1 teaspoon vanilla bean paste
3 Coles Australian Free Range 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 tablespoons milk
1 teaspoon vanilla bean paste
Pink liquid food colouring

Method

Step 1 Preheat oven to 180C. 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.