Step 1: Prepare the Baking Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans. You can also line them with parchment paper circles for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, using an electric mixer, cream the softened butter and sugar together on medium-high speed until light, fluffy, and pale, about 3-4 minutes.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 5: Incorporate Buttermilk and Dry Ingredients

Reduce mixer speed to low. Alternate adding the dry ingredients and buttermilk in batches:

• Start with ⅓ of the dry ingredients, mix until combined.
• Add ½ of the buttermilk, mix again.
• Repeat until all ingredients are incorporated. Do not overmix—just until combined.

Step 6: Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool Completely

Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

Step 8: Prepare the Buttercream Frosting

In a large bowl, beat the butter until creamy, about 2-3 minutes. Gradually add powdered sugar, one cup at a time, beating on low to incorporate. Add heavy cream, vanilla, and a pinch of salt. Beat on high for 3-4 minutes until fluffy and spreadable.

Step 9: Assemble and Frost the Cake

Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top, and frost the top and sides smoothly. Decorate as desired with swirls, sprinkles, or fruit.