Birthday cake recipe
 A homemade birthday cake is treat that will be remembered for the love and effort you put in. This easy birthday cake recipe requires less effort than most, but still looks fun and impressive. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar4 medium free-range eggs at room temperature1 tsp vanilla extract225g/8oz self-raising flour 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar 4 medium free-range eggs at room temperature 1 tsp vanilla extract 225g/8oz self-raising flour 225g/8oz icing sugar110g/4oz unsalted butter, softened1 tsp vanilla extract1 tbsp milk 225g/8oz icing sugar 110g/4oz unsalted butter, softened 1 tsp vanilla extract 1 tbsp milk assorted biscuits, meringues, sweets, sprinkles and chocolates assorted biscuits, meringues, sweets, sprinkles and chocolates Method Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper.In a large bowl, cream together the butter and sugar using a hand-held electric mixer until the mixture is pale and fluffy. (You can cream the butter and sugar together by hand, but you'll really have to give it some welly.)Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract.Fold in the flour using a large metal spoon until no traces of flour are visible. Spoon the mixture into the prepared cake tins, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want the cake to be domed in the middle.Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger.Remove from the oven and take the cakes out of the tins after about 10 minutes. Place the cakes on a wire rack to cool completely.To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and the milk.Place one of the cakes upside down onto a cake board or stand. Using a palette knife or spatula, spread half the icing onto the bottom layer of the cake, then place the second layer on top. Spread the remaining icing on the top of the cake, creating a swirly pattern. Decorate with your choice of sprinkles, biscuits, sweets and chocolates. Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Using a piece of kitchen paper, grease 2 x 20cm/8in round cake tins with butter. Line the bottom of the tins with a circle of baking paper. In a large bowl, cream together the butter and sugar using a hand-held electric mixer until the mixture is pale and fluffy. (You can cream the butter and sugar together by hand, but you'll really have to give it some welly.) In a large bowl, cream together the butter and sugar using a hand-held electric mixer until the mixture is pale and fluffy. (You can cream the butter and sugar together by hand, but you'll really have to give it some welly.) Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Mix in the vanilla extract. Fold in the flour using a large metal spoon until no traces of flour are visible. Fold in the flour using a large metal spoon until no traces of flour are visible. Spoon the mixture into the prepared cake tins, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want the cake to be domed in the middle. Spoon the mixture into the prepared cake tins, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want the cake to be domed in the middle. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. Remove from the oven and take the cakes out of the tins after about 10 minutes. Place the cakes on a wire rack to cool completely. Remove from the oven and take the cakes out of the tins after about 10 minutes. Place the cakes on a wire rack to cool completely. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and the milk. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and the milk. Place one of the cakes upside down onto a cake board or stand. Using a palette knife or spatula, spread half the icing onto the bottom layer of the cake, then place the second layer on top. Spread the remaining icing on the top of the cake, creating a swirly pattern. Decorate with your choice of sprinkles, biscuits, sweets and chocolates. Place one of the cakes upside down onto a cake board or stand. Using a palette knife or spatula, spread half the icing onto the bottom layer of the cake, then place the second layer on top. Spread the remaining icing on the top of the cake, creating a swirly pattern. Decorate with your choice of sprinkles, biscuits, sweets and chocolates.