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Preheat oven to 350f. Grease 2 x 8 inch cake tins with baking spray.Line it with baking paper
In a bowl combine milk, yogurt and vinegar. Let this sit for a few minutes until curdled.
Add sugar, oil, vanilla extract & stir until sugar is dissolved.
Add the red food color as desired to the liquid ingredients.
In a separate bowl combine all the dry ingredients.
Mix dry ingredients into the liquid ingredients.
Divide the cake batter equally into 2 cake pans. Tap gently to remove air bubbles.
Bake for 30-40 minutes or until firm to touch and insert a toothpick to check if it comes out clean.
Cool the cakes completely on a wire rack. Wrap it in plastic wrap to keep them moist.
Trim a very thin layer from the top before layering the cake. Reserve for decorating.
Whip butter - powdered sugar in a mixing bowl using an electric whisk or a paddle attachment for 5 min until fluffy and creamy.
Add soft cream cheese & vanilla.
Mix for 1minute.
Add 5 scoops of frosting in between each cake layer. Spread in an even layer of frosting all over the cake.
Store the cake in air tight container to keep it moist for a week.