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Export 5 ingredients for grocery delivery
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!
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