Soften the butter in the microwave until soft like on a warm day. Add into your mixing bowl along with your sugar.
Mix it up for 2-3 minutes until light and creamy. While this is mixing, in a separate bowl add in the eggs, milk, vanilla and whisk\fork thoroughly together. In another bowl weigh in your flour.
Now add in half the egg and flour and mix until combined. Then repeat until all ingredients have been added.
Evenly split the batter between 3 cake tins. Put 2-3 tbsp of jam in each cake tin. Swirl the jam through the batter.
Place in a preheated oven at 160 fan for 35-40 minutes or until cooked. This will produce a light, soft bake perfect for stacking with yummy buttercream.
Stack the cooled cake with buttercream, raspberry jam and fresh raspberries. Take a look at my Instagram for a reel on baking and decorating this cake
I use these Cake tins from Lakeland
I love to use Homepride Flour
