Position a rack in the upper third of the oven and preheat to 350F. Oil 2 8-inch cake pans and line the bottoms with parchment circles.
Pour the milk into a small bowl. Add 3 ½ tsp of the vinegar and set aside for 5 or 6 minutes to clabber while you mix the dry ingredients. You are clabbering the milk to make a buttermilk substitute.
Divide the batter evenly between the prepared pans.
Bake on the center racks 25 t0 30 minutes, or until the cakes are risen, lightly golden, the sides are pulling away from the pans and a toothpick inserted into the middle is clean or holds just a few moist but not wet crumbs.
When the layers are cool, spread each with a very thin coating of Ganache Glaze or go thick- this is up to you. If your layers have been refrigerated, the glaze will set immediately.