Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, tapping out the excess flour. Set aside.

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

In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter and sugar together on medium-high speed for about 5 minutes, or until the mixture is pale, thick, and fluffy. Don’t forget to scrape down the sides of the bowl to ensure even mixing.

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Then add in the vanilla extract and beat until combined.

Lower the mixer speed to medium. Add the dry ingredients in three additions, alternating with the buttermilk in two additions. Start and end with the flour mixture. Mix just until everything is incorporated and smooth. Do not overmix.

Evenly divide the batter between the two prepared pans. Use a spatula to smooth the tops. Bake in the center of your oven for 28–30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes. Then carefully run a knife or thin spatula around the edges, and turn the cakes out onto a wire rack. Allow them to cool completely before frosting.