Small Vanilla Cake

Preheat the oven to 350F and grease and line the bottoms of two 6″ round cake pans. If you have cake strips, I highly recommend using these here.

In a measuring glass, stir together the milk and vinegar. Set aside and allow to curdle while we make the rest of the batter.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugar on medium-high speed until pale and fluffy.

Mix in the oil until smooth. Scrape down the bowl and mix again.

Mix in the eggs and vanilla.

Dump in half of the dry ingredients and mix on low speed. Just before it’s fully absorbed, mix in the milk.

Scrape down the bowl and mix in the rest of the dry ingredients.

Divide the batter between the two cake pans and bake for 30-35 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cakes to cool in the pans for 20 minutes. Then gently turn them out onto a cooling rack and continue to cool completely before frosting.

For the Vanilla Buttercream: In a large bowl using a hand or stand mixer with the paddle attachment, mix the butter until smooth.

Mix in the sugar one cup at a time, adding a tablespoon of milk between each cup. Only use two tablespoons of milk to start and assess if the third tablespoon is needed once all the sugar is mixed in. Mix in the vanilla at the end.

Once the cakes have completely cooled, assemble the cake. If the cakes baked with a domed surface (which is likely to happen if cake strips are not used), level off the tops and spread a layer of buttercream between the two cakes.

Spread a thin crumb coat over the entire cake and chill for about 20 minutes.

Once the buttercream has firmed up, cover the cake with the remaining buttercream. Top with sprinkles and enjoy!