Ingredients: For the cake
250g self-raising flour
250g unsalted butter (soft)
5 eggs
250g caster sugar
3 tbsp milk
2 tsp vanilla extract

For the buttercream:
300g icing sugar
150g unsalted butter (soft)
2 tsp vanilla extract
2 tbsp milk

For decoration: maltesers


Method:
Step 1: Preheat the oven to 180˚C and prepare your baking tin (I used 20x20) by buttering it slightly and placing a baking sheet within.

Step 2: Next, in a large bowl and using an electric whisk or stand mixer beat the butter and caster sugar until light and fluffy. Add the eggs in one by one, mixing until each egg is completely incorporated. Add in the vanilla extract and beat again until smooth,

Step 3: Next, add the flour, and using a wooden spoon gently fold until fluffy and combined, and once no traces of flour can be seen.

Step 4: Pour the batter into the tin, spreading evenly. Bake for 25-30mins or until the centre is baked. You can check this with a skewer stick, once it comes out clean the inside of your cake is baked then place onto a rack to cool completely.

Step 5: Remove from the oven, and after 10 minutes take out of the tin and place on a cooling rack.

Step 6: While the cake is cooling, you can make the buttercream. Begin with whisking the butter until smooth, next add the sifted icing sugar into the butter a spoonful at a time again whisking until it is fully combined. Pour in the vanilla extract and milk and whisk until smooth.

Step 7: Using a spatula, spread the icing onto the cake (once the cake has cooled). Decorate by placing your maltesers (crushed and full) on top.