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Preheat oven to 170°C/150°C fan-forced. Grease base and sides of a 20cm square cake pan and line with baking paper.
Place the flour, sugar, baking powder and ½ tsp fine salt in a large bowl and whisk to combine. Add the remaining ingredients to a large jug and whisk until smooth. Pour into the flour mixture and stir until just combined.
Pour into the prepared pan and bake for 45 minutes or until a skewer inserted into centre of cake comes out clean. Cool cake in pan for 20 minutes before inverting onto a lined wire rack to cool completely.
For the icing, whisk the butter in a stand mixer fitted with the whisk attachment until pale. Add sugar, vanilla and a pinch of fine salt, and whisk until combined. Top cooled cake with luscious swirls of buttercream (a flourish of sprinkles is always nice, too).