• Preheat the oven to 350°F (180°C). Grease two 9-inch or 8-inch round cake pans and line them with parchment paper. Set aside.
• Add vinegar to the milk, stir well, and set it aside.
• Sift flour, baking powder, baking soda, and salt in a medium bowl and whisk until well combined.
• In a large mixing bowl, whisk melted butter, oil, sugar, yogurt (or sour cream), and vanilla extract until everything is well combined and the mixture is smooth.
• Add dry ingredients and milk+vinegar mixture alternatively in two parts into wet ingredients and mix until well combined but do not over-mix.
• Pour the batter evenly into two pans. We can weigh the batter and pour the exact amount into each pan for even distribution.
• Bake the cake layers for 24-28 minutes or until the cake tester inserted into the center comes out clean.
• Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.

Assembling and Frosting The Cake

• Using a large serrated knife, slice a thin layer off the tops of both cake layers to make a flat surface. Place one cake layer on the cake stand, rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake. After frosting, decorate the cake as you desire.
• In the pictures in this post, I decorated the cake with whipped cream frosting. However, You can ice the cake with your choice of frosting.

Storing and Freezing Instructions

• Allow the cake layers to cool completely, cover them tightly with plastic wrap, and store them at room temperature for two days.
• If you want to keep them longer, refrigerate them for 3-4 days.
• Cake layers can be frozen, tightly covered, for up to a month.
• When ready to use them, thaw the cake in the fridge overnight and bring it to room temperature before frosting. However, please note that the cake layers will lose some of their moisture and fluffiness after freezing.