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Export 17 ingredients for grocery delivery
Step 1
Preheat oven to 350F. Combine 2 cups milk with vinegar and set aside to sour.
Step 2
Grease three 8-inch pans or four 6-inch pans and line the bottom with a parchment paper circle, cut to fit the pan, and then grease the parchment paper circle. I don’t recommend skipping this step or your cakes could stick to the bottom of the pan. Set pans aside. Alternatively, you can line a cupcake pan with paper liners.
Step 3
In a large bowl, mix together dry ingredients—flour(s), sugar, baking soda, baking powder, & salt until well combined.
Step 4
Mix in oil, vanilla, and sour milk with a whisk or mixer and beat just until blended and smooth. Don’t over-beat.
Step 5
Evenly distribute the cake batter into the three pans and place onto the middle rack in the preheated oven. Bake for 20-30 minutes, or until center is set and a toothpick inserted comes out with a few moist crumbs. Cake/cupcakes will be pretty light in color. More or less time may be needed depending on your oven.
Step 6
Let cakes cool for several minutes in the pan before inverting onto a cooling rack to cool thoroughly. Cakes are the easiest to frost when they are wrapped in plastic wrap and frozen overnight.
Step 7
To decorate, place on cake layer upside down on a decorative stand or plate. To keep the plate clean, you can tuck strips of parchment paper under the cake to catch the frosting. Place a dollop of chocolate frosting on the first layer and spread across evenly using an offset spatula. Repeat with remaining layers and frost the top and sides of the cake
Step 8
I piped a reverse shell border with the remaining frosting using a piping bag and a Wilton 1M tip, but a border isn’t necessary if you don’t have the materials.
Step 9
Sprinkle the top of the cake with colorful sprinkles.
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