This classic vanilla butter cake is moist, flavorful, and perfect for any occasion.
Preheat your oven to 350°F and prepare your cake pans by greasing and flouring them.
Ensure your oven is fully preheated before baking for even cooking.
In a bowl, sift together the cake flour, baking powder, and baking soda, then set aside.
Sifting helps to aerate the flour, resulting in a lighter cake.
In another bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air into the mixture, which helps the cake rise.
Add the eggs one at a time to the creamed mixture, beating well after each addition, then mix in the vanilla extract.
Adding eggs one at a time ensures they are fully incorporated.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
Mix just until combined to avoid overworking the batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 27-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Frost or decorate the cake as desired before serving.
Use a crumb coat to ensure a smooth final layer of frosting.
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