250g softened unsalted butter
350g caster sugar
4 large eggs
3 tsp vanilla extract
300g plain flour
2 tsp baking powder
1/2 tsp salt
100ml whole milk
150ml preferred alcohol like rum, whiskey, or brandy
100ml water
400g icing sugar, sifted
Prepare by preheating the oven and greasing the cake tins. Cream 250 g softened butter and 250 g caster sugar until it becomes a light mixture.
Beat 4 large eggs one by one and add 1sp vanilla extract. Now create the dry mixture in a separate bowl by combining flour, baking powder and salt.
Gradually add the dry mixture to the butter mixture along with whole milk and alcohol.
Pour the batter evenly in the greased tins and bake for 25-30 minutes until done.
Combine the alcohol drink with 100ml water and 100g caster sugar. Mix the syrup until sugar is dissolved then soak the cakes in the syrup.
Beat butter and icing sugar to make a fluffy consistency then add alcohol and vanilla extract.
Coat the cake with frosting and let it cool for 20 minutes then serve and enjoy.