Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan before removing it.
While the cake is cooling, prepare the buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the mixture is smooth and fluffy.
Once the cake has cooled, carefully slice it horizontally into three even layers. Spread a thin layer of red currant jam on the bottom layer, followed by a generous amount of buttercream. Repeat this process with the remaining cake layers.
Use the remaining buttercream to frost the sides and top of the cake, creating a smooth and even layer.
Take the caramelized nuts and press them onto the sides of the cake, gently patting them in place.
Slice and serve. Enjoy!
