Pre-heat the oven to 180°C. Line the bottom of two 23cm round cake tins with baking paper and grease the sides with butter or baking paper.
In a large bowl or the bowl of a stand mixer cream the butter, sugars and eggs until pale and creamy.
Add all remaining ingredients and mix on medium-high speed for 3-4 minutes until all ingredients are incorporated.
Split the batter between the two cake tins and bake for 30-35 minutes until a toothpick inserted into the centre of the cakes comes out clean.
Remove from the oven and allow to cool in the tin before removing and frosting. If not frosting immediately, wrap the cakes and either refrigerate for a few days or freeze.