Ingredients
250 g unsalted butter, chopped, at room temperature
1 ¼ cups caster sugar
2 tsp vanilla extract
4 eggs, at room temperature
⅓ cup milk
2 ⅓ cups self-raising flour
½ cup hundreds and thousands
Extra hundreds and thousands, for decorating
Butter frosting
250 g unsalted butter, chopped, at room temperature
2 ½ cups icing sugar mixture
green food colouring gel (lighter green), to tint
Method
- Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
- Beat butter, sugar and vanilla in a large bowl with an electric mixer until light and fuffy. Beat in eggs, one at a time, until mixture is fully combined.
- Add milk and sifted four in two batches. Stir until combined. Stir in hundreds and thousands. Divide mixture evenly between two prepared pans. Smooth over tops of each until even.
- Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into centre of each cake comes out clean. Stand in pans for 10 minutes. Turn out onto a wire rack to cool.
- To make butter frosting, beat butter in a small bowl with an electric mixer until pale and fuffy. Gradually add sugar, half a cup at a time, beating until well combined. Tint frosting green with coloured gel.
- Place one layer of cake onto a serving plate. Spread top with half a cup of butter frosting. Top with remaining cake layer. Spread remaining butter frosting over top and side of cake.
- Press hundreds and thousands halfway up side of cake for confetti decoration.
