Step 1

Preheat oven to 175 degrees celsius (fan-forced).

Step 2

Grease and line a round 20cm cake tin with baking paper and set aside.

Step 3

Place the butter, caster sugar, salt and vanilla extract into a bowl. Beat together with a stand-mixer or hand-held beaters until pale and fluffy (approximately 5 minutes).

Step 4

Slowly add the eggs (one at a time) while continuing to beat through until completely combined.

Step 5

Sift in the self raising flour and stir with a spoon until just combined (don't over-mix).

Step 6

Pour the mixture into the prepared tin and bake for 25-30 minutes or until tested with a skewer (see notes).

Step 7

Leave the cake to cool in the tray for 15 minutes before moving to a wire rack to cool completely.

Step 8

To make the icing, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).

Step 9

Slowly add the icing sugar mixture, milk, vanilla extract and food colouring and continue to beat until smooth and creamy.

Step 10

Spread the buttercream frosting over the cooled cake and serve.

Step 11

Keep any leftover cake in an airtight container at room temperature for up to 4 days.

Step 12

Preheat oven to 175 degrees celsius (fan-forced). Grease and line a round 20cm cake tin with baking paper and set aside.

Step 13

Place sugar and butter into the TM bowl and and mix for 15 seconds, Speed 5.

Step 14

Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.

Step 15

Pour the mixture into the prepared tin and bake for 25-30 minutes or until tested with a skewer (see notes).

Step 16

Leave the cake to cool in the tray for 15 minutes before moving to a wire rack to cool completely.

Step 17

To make the icing, place the icing sugar into the TM bowl and mix for 10 seconds on Speed 9.

Step 18

Add the butter, milk, vanilla extract and food colouring to the bowl. Mix for 30 seconds on Speed 4.

Step 19

Spread the buttercream frosting over the cooled cake and serve.

Step 20

Keep any leftover cake in an airtight container at room temperature for up to 4 days.