Classic Butter Cake


  • 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


  • 190g butter, softened
  • 2 1/4 cups (360g) icing sugar mixture
  • 2 tablespoons milk
  • 1 teaspoon vanilla bean paste
  • Pink liquid food colouring


  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.
  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.
  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.
  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.
  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.