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Weigh all ingredients using a weighing scale. In a large bowl, mix room temperature milk and vinegar and let sit for 5 minutes until curdled.
In a separate bowl, sift the flour, baking powder, baking soda, and salt well to distribute the leavening agents.
Add sugar, oil, and vanilla essence to the buttermilk bowl and whisk well until sugar almost dissolves.
Add the sifted dry ingredients to the wet ingredients in three small batches, gently whisking until combined with no lumps remaining.
Ensure the batter is smooth and flowing, not too thick or runny. Add 1-2 tablespoons of milk if batter looks too thick.
Bake in a preheated oven at 170°C for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15-20 minutes, then remove to cool completely on a wire rack.