FOR THE VANILLA CAKE LAYERS:
Preheat oven to 350° F (177°C). Prepare three 8×2-inch round cake pans with parchment rounds, and grease the sides. Set aside.
In a large mixing bowl, sift the flour, Baking powder, Baking soda and salt. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl.
Lower speed to medium-low and add the eggs one at a time. Make sure to occasionally stop and scrape down the bowl. Mix in vanilla extract.
Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beating each addition just until combined. Turn speed back up to medium and beat for another 30 seconds- 1 minute, until batter is smooth.
Divide batter equally between three cake pans, a little over 2 cups per pan. Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely.
