1. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
2. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined—avoid overmixing.
3. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Making the Vanilla Buttercream:

1. In a large bowl, beat the butter until creamy.
2. Gradually add powdered sugar, mixing on low speed.
3. Stir in vanilla extract, heavy cream, and a pinch of salt. Increase speed to medium-high and beat until the frosting is light and fluffy (about 3 minutes).

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread a layer of buttercream on top.
2. Top with the second cake layer and frost the entire cake with the remaining buttercream.
3. Smooth the sides and top using an offset spatula. Decorate as desired.

Recipe Variations

• Lemon Bliss Cake: Add 1 tbsp lemon zest and 2 tbsp lemon juice to the batter for a citrus twist.
• Strawberry Shortcake Version: Layer fresh strawberries between the cake layers and top with whipped cream.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.