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Preheat the oven to 350 degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
In a small mixing bowl combine the milk, vegetable oil, eggs, and vanilla extract. Whisk together and set aside.
In the bowl of a stand mixer and with the flat beater attachment, combine the flour, sugar, baking powder, salt, baking soda, and xanthan gum and give it a quick mix together for approximately 1 minute.
Add in the butter, each cube at a time, to the dry ingredients and mix on low until it looks like coarse sand.
Slowly pour in approximately half the liquid mixture from step 2 and mix on low for 2 minutes.
Pour in the remaining liquid mixture and mix on low for 30 seconds. Turn the mixer off and scrape down the edges of the bowl. Turn the mixer to medium and allow to mix for another 2 minutes.
Divide the cake batter into the four prepared cake pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy. Approximately 10 minutes.
Add in the icing sugar, vanilla extract, and salt and mix on low until combined.
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
Level each fully cooled gluten-free vanilla cake layer with a cake leveler or knife if needed.
Place one layer of vanilla cake on a cake board, plate, and/or cake turntable and top with approximately 1 ½ cups of dairy-free vanilla buttercream.
Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.
Decorate the cake as you please. I used a combination of white and silver gluten-free sprinkles to cover the bottom of the cake. Place the cake on a large cookie sheet to catch the extra sprinkles and gently, with the palm of your hand, press the sprinkles up against the bottom of the cake. I topped the cake with buttercream swirls using a Wilton 2D piping tip. Enjoy!
Store leftover cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.