Step 1

Stand Mixer

Step 2

4 x 6 Inch Round Cake Pans

Step 3

2 x Small Mixing Bowl

Step 4

Cake Leveler

Step 5

Offset Spatula

Step 6

Cake Turntable

Step 7

Cake Smoother

Step 8

Wilton 1M Piping Tip

Step 9

Piping Bag

Step 10

Preheat the oven to 350 degrees and spray and parchment line four 6-inch round cake pans.

Step 11

In a small mixing bowl combine ¼ cup of milk and the vegetable oil. Set aside.

Step 12

In the other small mixing bowl gently whisk together the remaining milk (½ cup), eggs, and vanilla extract. Set aside.

Step 13

In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, baking soda, and salt and give it a quick mix together for approximately 1 minute.

Step 14

Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand.

Step 15

Slowly pour in the milk and oil mixture and mix on low for 2 minutes.

Step 16

Slowly pour the milk, egg, and extract mixture in and mix on low for another 2 minutes. Scrap the sides of the bowl when necessary.

Step 17

Divide the cake batter into the four prepared cake pans and bake for approximately 15-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 18

Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.

Step 19

In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 10 minutes.

Step 20

Add the icing sugar, vanilla extract, and salt and mix on low until combined.

Step 21

Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Step 22

Level each fully cooled vanilla cake layer with a cake leveler or knife.

Step 23

Place one leveled layer of vanilla cake on a cake board, plate, and/or cake turntable and top with approximately 1 ½ cup of dairy-free vanilla buttercream.

Step 24

Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

Step 25

Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.

Step 26

Decorate the cake as you please. I used the tip of my offset spatula to create horizontal lines around the cake and three diagonal lines on the front. With a Wilton 1m piping tip, I piped swirls around the top border and placed a Golden Oreo between each swirl. Enjoy!