Vanilla Cake 

Preparation

1. Step 1

   Heat the oven to 350 degrees. Grease two round 9-inch cake pans with butter, then line the bottoms with parchment paper and flour the pan.

2. Step 2

   In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and mix on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs one at a time, scraping down the sides of the bowl with a spatula after each addition. Add the vanilla and mix until just combined. (Alternatively, use a large bowl and a hand mixer.)

3. Step 3

   In a medium bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low, gradually add the dry ingredients and the buttermilk in several parts, beginning and ending with the dry ingredients. Use a spatula to make sure there is no flour in the bottom of the bowl.

4. Step 4

   Divide the batter evenly between the prepared pans, smooth the tops and bake until the cake is just starting to brown at the edges and a toothpick inserted into the center comes out clean, 30 to 33 minutes. Cool in the pan for 30 minutes, then run a paring knife around the outside of the cakes and transfer them to a wire rack to cool completely.

5. Step 5

   Frost with a double batch of buttercream frosting and decorate the cake as desired. This cake will keep in the refrigerator, well wrapped, for up to 3 days. Bring to room temperature before serving.