Take wheat flour, cocoa powder, baking powder, and baking soda in a sieve

Sieve them 6-7 times and keep them ready.

Take milk in a bowl and add vinegar.

Mix it nicely and keep it aside for 5 minutes.

In the frothy milk add sugar, oil, and vanilla essence and mix it nicely till sugar is dissolved.

Add flour in batches and mix

Mix nicely without lumps till everything is combined

Pour the batter into a greased tin lined with parchment paper.

Heat Kadai and place plate with holes in it, close the lid, and preheat for 5 minutes.

Then place the cake tin in the Kadai.

Close it with lid and bake in low flame for 50-55 minutes till toothpick inserted comes out clean.

Allow the cake to cool down completely

Cool them in a wire rack. You can prepare ahead and wrap them and keep them outside.

Take butter in a bowl.

Beat them till smooth and creamy for 4-5 minutes.

Then add the icing sugar in batches and beat it continuously still smooth

Next, add vanilla essence to it and beat till it forms stiff peaks

If the frosting is too thick, you can add little milk to adjust consistency.

American buttercream frosting is ready

Add gel colors of your choice to buttercream and keep it ready.

Take a color print out of the Minnie mouse picture and cut it

Place the picture on top of the cake and insert a toothpick on the corners to trace it.

Prick it with the toothpick to trace the picture on the cake and mark it.

Carefully remove the excess to form the shape.

Crumb coat the cake with buttercream on the sides. Mark the shape of the bow and face. With the help of buttercream, pipe the outer shape of bow and face.

Then pipe the entire cake with different colors.

I used yellow, red, black, and white colors to decorate the cake.

Minnie Mouse cake is ready.