Ingredients

The following ingredients have 24 Servings
  • 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
  • 250 grams (1 and 1/4 cup) caster sugar or granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, room temperature
  • 315 grams (2 and 1/4 cup) plain flour or all purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 240 ml (1 cup) full fat or whole milk
  • 2 tablespoons full fat Greek yoghurt or sour cream
  • 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
  • 315 grams (2 and 1/2 cups) icing sugar or powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 300 grams (1 cup) Nutella
  • 2-3 tablespoons full fat or whole milk
  • 1/4 cup sprinkles

Instruction

  • Grease and line two 8-inch round baking pans with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  • In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until smooth and creamy. Add eggs, one at a time, and beat after each addition.
  • Sift flour and baking powder. Add milk and beat on a low speed until combined. Add Greek yoghurt and mix through.
  • Divide the batter evenly between the two cake tins and bake in the oven for approximately 25-30 minutes or until golden on top. Carefully remove the cakes from the pans and set on a wire rack to cool completely.
  • To make the frosting, place butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy.  Add half the sugar and one tablespoon of milk and beat until combined. Add the remaining sugar and beat until smooth.
  • Add Nutella and another tablespoon of milk. Beat until smooth and creamy. If frosting is too thick, add an extra tablespoon of milk.
  • Generously frost the top of one cake layer. Add other cake layer on top. Frost top and sides of cake using a spatula. Add sprinkles.