Cake
2½ cups (375g) plain flour, sifted
1½ teaspoons baking powder
1¾ cups (400g) Chelsea Caster Sugar
250g butter, melted
4 extra-large eggs, lightly beaten
1½ cups (375ml) milk
½ teaspoon vanilla paste
3-4 drops pink food gel*

Buttercream
200g butter, softened to room temperature
3½ cups (530g) Chelsea Icing Sugar, sifted
4 fresh or frozen raspberries, mashed
Strawberries for garnish

1. Preheat oven to 160ºC (140ºC fan forced). Lightly grease and line the bases of two 19cm spring-form cake pans with baking paper.

2. Sift flour and baking powder into a large mixing bowl, add Chelsea Caster Sugar, butter, eggs, milk, vanilla and mix with electric mixer for 2 minutes on medium speed or until smooth and well combined. Add pink food colour and mix until colour is well incorporated.

3. Pour into the two prepared pans and bake for 40-45 minutes or until a skewer inserted comes out clean. Cool in pans for 10 minutes before turning out onto wire racks to cool completely. Carefully slice each cake in half horizontally to create 4 layers.

4. For a butter cream - beat butter in a medium sized bowl with an electric mixer for 5 minutes until pale and creamy. Add Chelsea Icing Sugar, beat for a further 10 minutes or until light and fluffy. Remove 1 cup of icing mixture and fold through raspberries to create raspberry cream.

5. Place one layer of cake onto a serving platter and use a palette knife to spread 1/3 cup of raspberry butter cream. Repeat with remaining cake layers. Spread remaining white butter cream over sides and top of the cake. Decorate with strawberries.

Food gels are more concentrated than liquid food colours they are available at specialty kitchenware shops or cake decorating outlets.