Grease and flour three 8 inch round pans. We also like to line the bottoms with parchment paper.
Preheat the oven to 350℉
In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
Add the eggs one at a time, blending after each until the yolk is incorporated.
Add the vanilla extract to the 1 cup of buttermilk.
With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
Divide the cake batter between the three prepared pans.
Bake at 350℉ for 20-25 minutes or until an inserted toothpick comes out clean or with just a few moist crumbs attached (or the centers of the layers spring back when lightly touched). Bake times may vary!
This makes approximately 7.5-8 cups of batter.
Allow to cool in the pans on a wire rack for ten minutes before turning out.