For the chocolate cake, please see the method below ;

For the vanilla cake: In a bowl, add sugar and butter, mix them until creamy.

Crack your eggs in a separate bowl and whisk, then start to add it to the creamy butter mix, bit by bit, and mix until fluffy. Add your vanilla essence.

Then add sifted flour, baking powder and beat until fully incorporated.

Preheat your oven. Line your cake pan with parchment paper and grease bottom and sides. Pour the batter in the pan.

Bake the cake in two batches for about 30-35mins or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely on a wire rack. Done and ready for frosting.

For the frosting, sift your icing sugar, add butter and mix until creamy. Add in flavor, milk, and mix. Place your cake board on a turntable, add small amount of butter cream on the cake board to hold the cake in one place.

Place your vanilla cake and apply buttercream frosting. Repeat this process to the chocolate and vanilla cakes and trim up the edges to the same sizes and label. Cover them with butter frosting.

Add color to the remaining buttercream, pour inside your piping bag, tie your nozzle and decorate the cake with it. Lastly, add cake sprinkles.