About this recipe:This cake will stay moist for days in the fridge and will surely impress your friends and family. You can decorate this cake any way you like. You can even just make it for yourself that's how delicious this cake is.
Preheat the oven to 180 C / Gas 4. Grease two (23cm) cake tins and line with baking parchment.
For the dry ingredients:
Mix all of the dry ingredients in a large bowl.
For the wet ingredients:
In a separate bowl, whisk together all of the wet ingredients. Pour the wet ingredients into the dry and mix until well integrated. Divide the cake mixture evenly between the two prepared cake tins.
Bake in the preheated oven for 45 to 50 minutes, or until the cakes are risen and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
For the cream:
Meanwhile, whip up the cream until soft peaks form then add the icing sugar and mix well.
Place one of the cakes on a serving plate to form the lower layer. Spoon a cream layer on top then add the second cake layer and repeat. Decorate with strawberries and sprinkles if desired, then slice and serve.
A quick tip is that you should cover the cake with cling film before putting it in the fridge.