- STEP 1
Pre heat the oven to 180c/160c fan/gas mark 4 and grease two round cake tins.
- STEP 2
Mix together the flour, baking powder and sugar in a large bowl. Add the eggs, butter, vanilla extract and milk and combine.
- STEP 3
Separate the mixture into two bowls, in one of the bowls add the cocoa powder and blend, if you've added enough milk to the mixture initially the cocoa should blend perfectly to a smooth consistency.
- STEP 4
Pour each mixture into the tins so you'll have a tasty chocolate layer in one and a tasty vanilla layer in the other. Bake for 20 minutes or until a skewer comes out clean then leave to cool in the tins for 10 minutes before removing and cooling the cake.
- STEP 5
Whilst the cake halves are cooling make your buttercream, mix the butter with half of the icing to a creamy mixture, then add the rest of the icing sugar and mix. Meanwhile melt the white chocolate, then add this into the buttercream and beat, if you want to add a bit of colour to your buttercream at this point add some food colouring and mix.
- STEP 6
Place the bottom half of your cake onto a plate and spread half of the buttercream on top, place the other cake half on top and spread the remaining buttercream on top and if desired on the sides.