Preheat oven to 350F and line two 8 inch pans with parchment paper and butter the sides. Sift the flour, baking powder, and salt into a bowl, then whisk together and set aside.

Cream the butter in a stand mixer fitted with a whisk attachment or an electric hand mixer. Add the sugar and beat on high for 3-4 minutes, scraping the bowl down as needed.

Add the vanilla, then eggs one at a time while mixing on medium speed, then scrape the bowl down and mix in high for a minute.

Reduce speed to low and add the flour in three batches alternating with the buttermilk. Once almost combined, remove the whisk attachment and fold in any remaining butter/flour using a spatula. Do not over-mix the batter.

Divide batter equally between the two pans, then bake at 350F for about 30 minutes or until the edges pull away from the pan, and a toothpick inserted in the center comes out clean.

Allow to cool in pan for about two minutes, then invert layers onto a cooling rack, remove the paper, and set aside to cool completely. Decorate as you wish.