Ingredients
Serves: 8-10
Prep: 30 mins
Bake: 40 mins
Sponges
- 120g butter, soft
- 300g caster sugar
- 3 medium eggs
- 120ml vegetable oil
- 1 tbsp vanilla extract
- 300g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch salt
- 250ml buttermilk
Buttercream
- 400g Butter, softened
- 400g icing sugar
- 1 tbsp vanilla extract
- 15ml milk
Decoration
- 2 tbsp raspberry jam
- Sprinkles
Method
- Preheat the oven to 180°C / 160°C fan.
- Grease and line two 8-inch sandwich tins and set aside.
- In a bowl, cream the butter and sugar together until pale in colour.
- Gradually add the eggs, mixing well between each addition. Add the oil and vanilla and mix until combined.
- Sieve the flour, raising agents, and salt into a separate bowl.
- Add half of the flour mixture to the batter, followed by half of the buttermilk, and mix gently.
- Repeat with the remaining flour and buttermilk until fully incorporated and smooth.
- Divide the batter evenly between the prepared tins and level the tops.
- Bake in the preheated oven for 40–45 minutes, or until golden brown and springy to the touch.
- Remove from the oven and allow the cakes to sit in the tins for a few minutes before turning out onto a wire rack to cool completely.
- To make the buttercream, beat the softened butter, icing sugar, and vanilla for 8–10 minutes until pale, light, and creamy.
- Add the milk at the end and mix until combined.
- To assemble, place one sponge layer on a cake stand and spread with a layer of jam.
- Sandwich with the second sponge, then cover with buttercream and decorate with coloured sprinkles.
