• 3/4 cup (180 mL) unsalted Ontario butter, room temperature
  • 1 cup (240 mL) Ontario buttermilk 
  • ​1 1/2 cups (355 mL) granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup (180 mL) vegetable or canola oil
  • 1 tablespoon (15 mL) pure vanilla extract
  • 2 1/2 cups (590 mL) all-purpose flour
  • 2 1/2 teaspoons (12.5 mL) baking powder
  • 1 teaspoon (5 mL) salt


  • 1/2 cup (120 mL) unsalted Ontario butter, room temperature
  • 2 tablespoons (30 mL) Ontario whipping cream
  • 2 cups (475 mL) powdered sugar, or to taste
  • 1 teaspoon (5 mL) pure vanilla extract
  • Food colouring, optional 


  • 1 1/4 cup (300 mL) + 1/2 cup (120 mL) Ontario whipping cream 
  • 1 1/4 cup (300 mL) Ontario whole milk
  • 1 1/4 cup (300 mL) sweetened condensed milk
  • 1/3 cup (80 mL) cornstarch
  • 1 teaspoon pure vanilla extract 
  • Food colouring, optional


Two pull-up cakes sitting side-by-side on a table.



  • Preheat oven to 350°F. Butter, flour and line 3, 6-inch round cake pans.
  • In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar until fluffy, about 2 minutes.
  • Add in the eggs one at a time followed by the oil and vanilla extract.
  • In a separate mixing bowl sift together the flour, baking powder and salt. 
  • Turn the mixer to low speed. Alternate adding the flour mixture and milk. Beat until batter is smooth, about 2 minutes.
  • Evenly divide batter amongst the prepared cake pans. Bake for 20 to 25 minutes, until the top bounces back to touch. Let cool completely before removing from pan. 


  • In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar until fluffy, about 5 minutes. 
  • Add the vanilla, whipping cream and food colouring (if desired). Beat until whipping cream is fully incorporated, about 2 minutes. Set aside until ready to frost cake. 


  • To a saucepan add 300 mL whipping cream, whole milk and cornstarch. Whisk until cornstarch dissolves. 
  • Turn heat to medium and add the condensed milk. Continuously whisk until mixture begins to thicken, about 5 minutes. Immediately remove from heat and add vanilla extract (as well as food colouring if desired). 
  • Transfer to a mixing bowl. Cover with plastic wrap and gently press the plastic wrap against the top. Let cool to room temperature.
  • When ready to frost cake, whisk in the remaining whipping cream until fluffy and smooth. Run mixture through a fine mesh sieve if desired. 


  • Begin with a layer of cake on a plate or round cake pad. Add 1/3 of frosting and smooth evenly to the edges. Using a tall piece of acetate, loosely wrap the cake and tape edges together. 
  • Add second layer of cake and press down to flatten. This will ensure the buttercream reaches the edges. Add 1/3 of frosting and repeat. 
  • On the final layer of frosting, ensure the frosting goes directly to the acetate edges so the ooze topping does not leak. 
  • Pour topping over the cake and finish with sprinkles.
  • When ready to serve, pull the acetate vertically off the cake and watch the topping ooze all over the cake. Slice and serve. 

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