• Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8x10-inch baking tin.
• In a large bowl, cream together the butter and sugar until fluffy, then stir in the vanilla extract.
• Mix in the eggs, flour and milk, a little bit at a time, until you have a smooth, thick cake batter.
• Transfer the batter to your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick comes out clean.
• Let the cake cool in the tin for around 15 minutes then flip it out onto a wire rack and leave to cool completely.

Topping

• Mix the icing sugar and milk together to make a smooth, thick icing. To make it thinner, add more milk, or add more icing sugar to make it thicker.
• Stir in the food colouring, adding more as needed until you get your desired shade of red.
• Spread the icing onto the cake then top with Christmas sprinkles.
• Leave the icing to firm up then cut into slices and enjoy!