Everyone loves a layer cake, and this recipe is the easiest one in the world to make. Just make sure the cakes are completely cool before you spread them with the buttercream icing.

Ingredients: (Serves 8)

For the cake:

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 3 eggs
• 140 g/5 oz self-raising flour
• 1 teaspoon vanilla extract

For the icing:

• 250 g/9 oz icing sugar, sifted
• 110 g/4 oz butter, at room temperature
• ¼ teaspoon vanilla extract
• 2 tablespoons milk

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Grease two 20-cm/8-inch round cake tins, and line the bottoms with greaseproof paper.

Beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Sift the flour on top and fold in, then stir in the vanilla. Spoon the cake batter into the prepared tins and spread out evenly, using the back of the spoon. Bake for 20-25 minutes until golden brown and a skewer inserted in the center comes out clean. Turn the cakes out onto a wire rack and leave to cool completely.

To make the icing, beat together the icing sugar, butter, vanilla and milk until smooth and creamy. Spread slightly less than half the icing over one cake and place the second cake on top. Swirl on the remaining icing.