• Preheat your oven to 350°F (175°C).
• Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment as well.
• In a large bowl mix flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer, beat butter and sugar together.
• Mix on medium speed for 3-4 minutes. The mixture should become pale, fluffy, and noticeably lighter in texture.
This process creates tiny air pockets that contribute to the cake's rise.
• Add eggs one at a time. Then add vanilla extract.
• Reduce mixer speed to low, alternate buttermilk and flour mixture until combined.
• Slowly add in the oil. Mix until just combined. The batter should appear smooth and silky.
• Divide batter evenly between prepared pans. Bake for 28-34 minutes.
Your has finished baking when the tops spring back lightly, toothpick comes out with a few moist crumbs, and the internal temperature reaches approximately 205°F
• Allow cakes to cool in pans for 15 minutes.
• Remove and transfer to a wire rack. Chill for 20 minutes.

For The Buttercream

• Using a stand mixer or hand mixer, beat softened butter for 4-5 minutes.
• The butter should become very pale and fluffy.
• Gradually add powdered sugar one cup at a time. Mix on low speed until incorporated.
• Scrape down the bowl frequently.
• Add vanilla, heavy cream, and salt.
• Mix on medium-high speed for 3 minutes. Mixture should be light and fluffy.
Too thick? Add cream 1 teaspoon at a time.
Too thin? Add additional powdered sugar ¼ cup at a time.

Assemble Your Cake

• Add one spange to a plate and frost the top of the cake. Top with your second layer, then frost the whole cake with your remaining buttercream.