Preheat oven to 350° F. Grease two 6 inch pans with oil spray or with melted butter and line them with parchment paper. Grease the parchment paper as well. Set aside.

Add 2 teaspoon white vinegar into milk, mix and set aside.

Add granulated sugar and mix until well combined.

In a large mixing bowl, mix oil, prepared buttermilk (milk + white vinegar), and pure vanilla.

Add dry ingredients into wet, and mix until well combined. But do not overmix.

Pour the batter evenly into two pans. Bake the cake layers for 25 - 30 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.

With a hand-held electric mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, for about 1-2 minutes.

Add confectioners’ sugar, cocoa powder, cream or milk, salt, and vanilla. Beat on low speed until everything is combined. Then increase the speed to high and beat until the frosting is creamy, fluffy, and smooth for 2-3 minutes.

If the frosting is too thin, add more confectioners’ sugar, 2-3 tbsp. Or if it is too thick, add a tablespoon or two tablespoon cream or milk.

Make sure that the cake layers are completely cool down before you start to frost the cake.

Using a large serrated knife, slice a thin layer off the tops of both cake layers’ tops to make a flat surface. Take one cake layer and place it on the cake stand or cake 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 or enjoy it as it is.