Preheat your oven to 170°C, and grease and line a 20cm cake tin with baking paper.

 

Prepare the cake batter according to the packaging instructions. Pour into the prepared tin and bake for 25-30min or until cooked when tested with a skewer. Cool completely before icing.

 

For the frosting, place the flour and milk in a saucepan and whisk until smooth – there shouldn’t be any lumps. Turn the heat on low and add the sugar. Whisk continuously until very thick. Transfer the mixture to a glass or stainless steel bowl, directly cover the top with cling wrap and let it cool completely.

 

Once cooled, beat the butter with an electric mixer until light and creamy. Add in the cooled flour mixture and whisk until well incorporated. Mix in the salt and vanilla essence.

 

Decorate your spiced cake as desired with the milk tart buttercream and dust with ground cinnamon to finish.