Vanilla Cake

1. To prepare the oven, preheat it to 350F. Meanwhile, line two 8-inch pans with parchment paper and generously butter the sides for easy release of the cake. In a separate bowl, sift the flour, baking powder, and salt, ensuring they are well combined. Set this mixture aside as you proceed with the recipe.

2. In a stand mixer fitted with a whisk attachment or using an electric hand mixer, cream the butter until smooth and creamy. Add the sugar to the butter and beat on high speed for 3-4 minutes, making sure to scrape down the sides of the bowl as needed. Incorporate the vanilla extract into the mixture. Gradually add the eggs one at a time while mixing on medium speed, ensuring each egg is well incorporated before adding the next. Scrape down the bowl once again and beat on high speed for an additional minute to achieve a fluffy texture.

3. Reduce the mixer speed to low and gradually add the flour to the mixture in three separate batches, alternating with the buttermilk. Begin and end with the flour mixture. Mix until the ingredients are almost combined. Remove the whisk attachment from the mixer and switch to a spatula. Gently fold in any remaining bits of butter and flour, being careful not to over-mix the batter. The goal is to incorporate the ingredients just until they are evenly distributed throughout the batter.

4. Divide the batter evenly between the two prepared pans, ensuring an equal amount in each. Place the pans in the preheated oven and bake at 350°F for approximately 30 minutes. Keep an eye on the cakes and check for doneness by gently pulling the edges away from the pan. Insert a toothpick into the center of the cakes, and if it comes out clean or with a few crumbs, the cakes are done.

5. After removing the cakes from the oven, let them cool in the pans for approximately two minutes. Then, carefully invert the cake layers onto a cooling rack, gently remove the parchment paper, and set them aside to cool completely.