She’s obviously half-inched that recipe from a website so why not just share the link rather than an artistic interpretation? There’s so much missing here it makes my baker’s soul hurt.
What’s the method? I’m assuming you curdle the ‘milk’ (soya? Oat? Almond? Pea? Potato?) with the vinegar but it’d be good to know. Equally do I cream the butter and sugar or just chuck everything in the bowl and hope for the best? Why are the fractions mixed - 2/3 of a cup of butter and 1.25 cups milk? How much vanilla - a teaspoon, a gallon? What size tin and what temperature oven, and for how long? Ok, we all know it‘ll be ‘in the aga until it’s a solid, deep brown, crisp disc that could injure you if dropped‘ but thow us a bone, Rubes. Honestly, if you’re going to present a recipe as your own at least make it make sense. And yes, cakes do have a habit of turning out bad when you don’t follow a method …