Ingredients:

  • 225 g unsalted butter or margarine, softened
  • 225 g caster sugar
  • 4 large eggs
  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 4 tablespoons raspberry jam
  • 100 g unsalted butter or margarine, softened
  • 200 g icing (confectioners) sugar, sieved
  • Extra icing sugar for dusting

Instructions:

  1. Preheat your oven to 180°C (160°C fan) / gas mark 4 / 350°F.
  2. Grease and line the bottom of each cake tin with baking paper.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one by one, beating well after each addition. Fold in half of the flour, followed by the baking powder and vanilla extract. Fold in the remaining flour until just combined.
  4. Divide the batter evenly between the two prepared tins and level the tops. Bake in the preheated oven for 25-30 minutes until golden and a skewer comes out clean.
  5. Allow cakes to cool in tins for 10 minutes before transferring to a wire rack to cool completely.
  6. In a bowl, mix the softened butter and sieved icing sugar until smooth.
  7. Trim the top of the flattest cake layer to ensure its level. Spread jam on top, then add a layer of buttercream. Place the second cake on top and dust lightly with icing sugar.