Start by setting your oven to 350°F (175°C) so it can preheat while you prep everything else. Grease your cake pans with butter or a little cooking spray, then dust them with flour. You can also just line the bottoms with parchment paper if you prefer.

Next, grab a large bowl and beat the softened butter together with the sugar. Let it run for about 4 to 5 minutes until the mixture gets light in color and fluffy this helps with the texture of the cake.

Now crack in the eggs, one at a time. Mix well after each one so the batter stays smooth and doesn’t split. Once the eggs are in, add your vanilla extract and give it another mix.

In a separate bowl, sift together your dry ingredients the flour, baking powder, and salt. Sifting helps keep everything light and evenly mixed.

Now it’s time to bring it all together. Lower the mixer speed and start adding the dry ingredients and buttermilk in stages. First, mix in about a third of the dry mix. Then pour in half the buttermilk.

Mix gently, then add another third of the dry mix, followed by the rest of the buttermilk. Finish with the last third of the dry ingredients. Don’t overmix just stir until each part is combined.

Pour the finished batter into your prepared pans and smooth out the tops. Bake for 40 to 45 minutes. Check for doneness by inserting a toothpick into the center it should come out clean or with a few moist crumbs, but no raw batter.

Once out of the oven, let the cakes sit in the pans for about 10 minutes. After that, turn them out onto a wire rack and let them cool completely. Don’t try to frost until they’re fully cooled or the icing will melt.