Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans or one 9×13-inch (23x33cm) pan.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar:
In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
Add Eggs & Vanilla:
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry & Wet Ingredients:
Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined—avoid overmixing.
Bake:
Pour batter into prepared pan(s) and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving & Tips
This cake pairs beautifully with vanilla buttercream, cream cheese frosting, or fresh berries and whipped cream.
For extra flavor, add lemon zest or a splash of almond extract to the batter.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
