When you are doing stacked cakes or carved cakes, the cake needs to be firm enough to withstand thje pressure and should not crumble while you carve it with a knife. For making this type of cakes you always need to go for a butter based recipe. Oil based cakes are so soft, moist and crumbly that you can never carve it without crumbling it. Today I will share with you my recipe for eggless cake which I use every time when the cake needs stacking or carving. The Barbie Cake, Chequer Board Cake, Fairy Pot Cake and Rainbow Cake are some examples where you need stacking or carving. This cake is quite dense and is not lighter.I made a video demonstrating the procedure. Please take a look and if you like it, subscribe to my channel.     The cake is so rich because of the condensed milk used. If you want it very moist, you need to brush some sugar syrup before applying the frosting. And I would never recommend this for fresh cream cakes which needs to be refrigerated. As mentioned earlier, it is a butter based cake and will go hard once refrigerated. But it great with butter cream or ganache. and it is really good under fondant. Makes two 7″ or 8″ cakes or three 6″ cakes  or one 9″ * 13″ sheet cake Ingredients: Butter-1/2 cup Condensed milk- 1 tin / 400 ml Vanilla Essence-1 tsp Flour/ Maida-230 gm / 2 cups Baking Powder-2 tsp Baking Soda-1 tsp Milk-1 cup Apple Cider Vinegar/ White Vinegar-1 tsp   Procedure: Preheat oven to 175°C. Grease and line the cake tins. In a bowl whisk together maida, baking powder and baking soda. In another bowl take butter and vanilla and beat for 2 minutes. Add in the condensed milk and beat for one more minute. In the condensed milk tin, add milk and vinegar. With a spoon scrap all the remaining condensed milk so that it mixes with the milk. The milk will curdle in five minutes. Now add 1/3rd of the flour to the butter mixture and beat until incorporated. Add 1/2 of the curdled milk mixture and beat. Repeat again finishing with the third portion of flour. Stop beating once all the ingredients are incorporated. Pour the batter into prepared cake tins. Bake for 30-35 minutes if 6″ tin, 40-45 minutes if it is 7/8″ tin and 25-30 minutes if baking in a tray. Insert a skewer stick and check if the batter clings to it or it comes out clean. If clean, remove the tins from oven and allow to cool on wire rack for 5 minutes. Flip the cake on the wire rack and remove the lining paper. Allow it to cool completely. Wrap with layers of cling film and refrigerate until needed.