Prep Pans:
Prepare a 9-inch cake pan for baking by coating them with softened butter,
lining with a piece of parchment fitted to the cake pan,
brushing the top of the parchment with more softened butter and then lightly flouring the pans and parchment.
You can also use baking spray if you like.
Whisk Dry Ingredients:
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
Cream butter and sugar. Cream the butter with an electric mixer. Then add the sugar. Cream together for about 8 more minutes.
Add the eggs, one at a time, and mix until just combined.
Alternate Wet and Dry:
Add one-third of the flour mixture and mix until well combined.
Add half of the buttermilk and mix until well combined.
Repeat with another one-third of the flour mixture followed by the buttermilk and then ending with the remaining flour mixture,
making sure to mix each addition until well combined.
Mix in the vanilla extract until well combined.
Distribute and Bake:
Transfer cake batter into the cake pan and bake for 25-30 minutes,
until the edges of the cake turn loose from the pans and a toothpick inserted into the middle of the cake comes out clean.
You can follow my tips for how to tell when your cake is done.
Cool:
Remove from the oven and allow to cool for about 10 minutes in the pan.
Then, carefully turn out the cake onto wire cooling racks and allow to cool completely.
Frost:
Frost cake with your desired frosting and enjoy.
