Vanilla sponge, vanilla buttercream and lots of chocolate chips… this has very quickly become a firm favourite in our house!
170g butter, softened
270g plain flour
3 tsp baking powder
100ml whole milk
1 tsp vanilla essence
150g chocolate chip (I used a mix of milk and dark chocolate)
Chocolate chips for decorating
200g butter, softened
175g icing sugar
2 tsp vanilla extract
Preheat the oven to 170c (fan assisted).
Grease and line two 18cm cake tins.
Beat the butter and sugar together until light and fluffy in a large bowl.
Add the eggs one by one beating well in between.
Sieve the flour and baking powder into the bowl, then carefully fold into the mixture until everything is well combined.
Finally, stir in the milk, vanilla extract and chocolate chips.
Divide the mixture between the two prepared cake tins.
Bake in the preheated oven for 25 minutes or until a skewer inserted into the middle comes out clean.
Allow to cool in the tins for 5 minutes, before turning out onto a wire rack to cool completely.
Meanwhile, make the buttercream.
Using a freestanding mixer or a handheld mixer, beat the butter until pale and fluffy, this should take around 5 minutes.
Sieve the icing sugar into the butter in two parts, beating well after each addition.
Finally, add the vanilla extract and mix until incorporated.
Level the cakes if necessary. cover the top of one cake with some vanilla buttercream, sprinkle with chocolate chips.
Place the other cake on top and cover the whole cake in the rest of the buttercream.
Finish by decorating with more chocolate chips.