Heat oven to 180C/160 Fan.
Line two 8 inch loose bottom cake tins with baking paper.
Using a hand mixer or stand mix the butter and light brown sugar together until creamy and fluffy.
Add in the flour, eggs, baking powder and vanilla and beat until combined, be careful with flour flying everywhere.
If mixture is a touch thick then add a drop of milk or water to loosen be sparing.
Half the mixture using a spatula and place into the lined tins evenly. Smooth tops and spread across tins ensuring an even bake.
Cook for 30-35 minutes until golden and a knife comes out clean when checked.
This is your main signal.
Give five more minutes if uncooked after 30 mins.
Leave cakes to cool for at least 20 minutes within their tins and then leave until Entirely cool to ice.
This may take up to an hour but must be done so they can hold the butter icing.