My Birthday Cake

Raspberry Swirl Cake:

250 Butter softened

1teaspoon vanilla extract

1 1/4 cups caster sugar

3 eggs

2 1/4 cups self raising flour

3/4 Milk

150 g frozen raspberries partly thawed

Butter Frosting

100 g butter softened

1 cup icing sugar

1 tbs milk

pink food coloring

Beat butter extract and sugar with electric mixer until light and fluffy beat in eggs one at a time stir in sifted flour and milk in two batches, divide mixture between two small bowls, lightly crush raspberries in another small bowl with a fork gently stir in crushed raspberries into one bowl of the cake mixture. Drop alternate spoonful of mixtures into pan. pull skewer back and forth through the cake mixture for  marbled effect.

Bake cake about 1 hour (180/160C Fan Forced) - in my oven it takes about 30 minutes.. let it cool for 5 minutes before turning. 

Spread the plain frosting on cake then dollop cake with spoonful of pink frosting. 

Frosting: Beat butter in small bowl with electric mixer until white beat in sifted icing sugar and milk, in two batches. Divide frosting between small bowls; tint one bowl of frosting with pink coloring.