Servings 10-12 / Prep Time 40 mins / Cook Time 25 mins

Sponge

1. Preheat the oven to 180°C/160°C fan. Lightly grease and line three 6 inch round cake tins with greaseproof baking paper. 
2. Cream together the sugar and baking spread in a bowl for 2 mins, until light and fluffy.
3. Add the eggs along with 2 large spoonful’s of the flour and mix.
4. Pour in the milk and combine.
5. Fold in the sifted flour.
6. Divide the mixture in 3.
7. To one third, fold in the chocolate flavouring and brown food colouring. 
8. To the next third, fold in the strawberry flavouring and pink food colouring.
9. To the final third, fold in the vanilla flavouring.
10. Add the mixtures to the cake tins and bake in the oven for approx. 25 mins. 
11. Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack.

Buttercream

1. With a handheld or stand mixer, beat the butter for 5 mins until pale and fluffy. 
2. Add half the icing sugar with half the milk and beat until combined. 
3. Repeat for the rest of the icing sugar, adding the vanilla flavouring at the same time. Add more milk if needed, until you have a spreadable consistency.
4. Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles. 
5. Divide the buttercream in 3 and colour one third brown and another third pink. 

Decorating

1. Assemble the cake by piping alternating rings of buttercream on top of the chocolate sponge. Add the strawberry sponge and repeat, then place the vanilla sponge on top.
2. Cover the cake using a thin layer of buttercream and chill in the fridge for 30 mins.
3. Using a small, angled spatula, take a small amount of the brown buttercream and smear it on the cake in an upwards direction, starting at the bottom. 
4. Once the bottom third of the cake is covered with brown buttercream, cover the middle third with pink buttercream, using the same technique. 
5. Finally, cover the remaining third of the cake with the uncoloured buttercream and then cover the top.