- 525g unsalted butter, soft, plus extra for greasing
- 350g self raising flour
- 3 level tsp baking powder
- 350g caster sugar
- 6 large free-range eggs
- 350g icing sugar, sifted
- 1/4 tsp Asda Extra Special Vanilla Extract
- 2-3 tbsp milk
- 6 tbsp Asda Raspberry Jam
- Selection of sweets, to decorate
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease 3 x 20cm shallow round cake tins and line the bases with baking paper. Beat 350g butter in a large bowl until softened.
Sift in the flour and baking powder, then add the caster sugar and eggs. Beat until creamy and evenly mixed.
Put in the tins, level the tops and bake for 25 minutes or until the tops spring back when lightly pressed. Turn out onto wire racks to cool.
Put the remaining 175g butter in a bowl and stir in the icing sugar and vanilla until roughly mixed. Add the milk and beat with an electric mixer until light and creamy.
Sandwich the cakes with buttercream and jam and then spread the rest of the buttercream over the top and sides. Decorate with sweets.