1. Preheat and Prep: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round baking pans with parchment paper to prevent sticking.
2. Room Temperature Ingredients: Ensure butter, eggs, and dairy are at room temperature to ensure a smooth, airy batter.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together for 3–5 minutes until the mixture is pale, light, and fluffy.
4. Add Eggs: Add eggs one at a time, beating well after each addition, and scrape down the sides of the bowl.
5.Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Combine Wet and Dry: With the mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk (beginning and ending with flour). Mix until just combined; do not overmix.
7. Bake: Divide the batter evenly between the prepared pans and bake in the center of the oven for 25–30 minutes.
8. Check for Doneness: The cake is done when a toothpick inserted into the center comes out clean.
9. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting