Add the room temperature butter and caster sugar to a large bowl and cream together (use an electric hand mixer if you have one!) until smooth, light, and fluffy.
Add the eggs in one by one and mix well.
Mix in the flour in a little at a time – this will help ensure the mixture is smooth.
Add in the milk and vanilla extract and mix well.
Pour your mixture in to your prepared 9″x13″ tin and bake for 35-40 minutes, or until the surface of the cake has started to brown, and an inserted skewer (or knife) comes out clean when inserted in to the centre of the cake. Leave the cake to cool in the tin for approximately 15 minutes, and then turning it out onto a cooling rack and leave to cool completely.
For the Icing and Decoration
When the cake has fully cooled down, we can decorate: Sieve the icing sugar in to a large bowl, and then add the milk roughly a quarter at a time until the desired thickness has been reached and the icing is smooth (I tend to prefer a thicker icing so go for 80-100ml, but you can add more milk if you prefer it thinner!).
Pour the icing in to the centre of the cake and then carefully spread out with a spatula (or palette knife / butter knife). Some of the icing will likely fall off the sides of the cake, this is okay! 🙂 Top the icing with the sprinkles, and then leave for at least 15 minutes prior to serving to allow the icing to firm up – enjoy!
Notes
read more on next page
