Step 1

Preheat your oven to 180ºC/160ºC Fan - grease and line your 2lb loaf tin!

Step 2

Beat together your unsalted butter and sugar together until light and creamy!

Step 3

Add in the flour and eggs and beat again until combined. It'll be a smooth cake mixture!

Step 4

Split the mixture into two bowls, and add the vanilla extract to one, and the cocoa powder to the other!

Step 5

Add the mix into the cake tin randomly with spoons and swirl together. Bake the cake for 55-65 minutes - but check from 50 minutes onwards.

Step 6

Once the cake has baked, leave in the tin for 10-20 minutes, and then cool fully on a wire rack!

Step 7

Beat the room temperature unsalted butter on its own for a few minutes to loosen and soften.

Step 8

Add the icing sugar and beat together until light and fluffy!

Step 9

Split the mixture between two bowls, and add the vanilla extract to one and the cocoa powder to the other!

Step 10

Mix well - if its too stiff, add 1-2tbsp of boiling water to the buttercreams to loosen.

Step 11

Add the buttercreams to a piping bag - I get a large piece of clingfilm and add the two buttercreams in two lines and wrap this up into a sausage. You then snip off the end, and add it to a piping bag with your favourite piping tip!

Step 12

Pipe the buttercream onto the cake and add some sprinkles of choice!