• Preheat oven to 350°F. Prepare baking pans with non-stick spray, or other pan release method.
• In a large bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt). Set aside.
• Using a stand mixer (with paddle attachment) or a handheld mixer, cream butter and sugar on high speed until light and creamy. This should take about 3 minutes.
• Add eggs and vanilla extract. Mix on high speed for about 2 minutes.
• Add dry ingredients, mix on low speed until just barely combined.
• Add buttermilk, mix on low speed until batter has come together. Careful not to over mix here.
• Divide batter evenly into cake pans. Bake for about 35-40 minutes. *Bake time will vary if using cake pans other than those listed above. Your cakes are done if the middles spring back when you press them, or if a toothpick can be inserted and comes out clean.
• Allow cakes pans to cool for about 5 minutes before removing cake. After removing cakes from pan allow to cool completely before frosting.

Vanilla Buttercream

• Using a stand mixer with paddle attachment or a handheld mixer, cream butter until light and creamy. I usually mix for about 5 minutes.
• Add confectioner's sugar, cream, vanilla extract, and salt. Mix on very slow speed. You may want to use a towel to cover you mixer to prevent sugar spraying out. Once the sugar has combined, increase speed to high and mix for 2-3 minutes.
• If frosting is too thick add more milk, about a tsp at a time, until you reach the desired consistency. If it's too thin, add more confectioner's sugar. The consistency of the buttercream can change quickly so make these adjustments a little at a time and mix thoroughly.