Preheat the oven to 350 degrees F.

Grease two 9-inch cake pans with butter, then line the bottom with parchment and grease the parchment paper as well (this will help ensure that your cakes will come out of the pans easily). See the photos for how to cut the parchment to size in the post.

Wrap Bake Even Strips after soaking in the water around the pan (see link in post). These will ensure a flat well-baked cake. I highly recommend this step for great success.

In a medium bowl, whisk the dry ingredients together, the flour, baking powder, salt, and baking soda, and set aside.

Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for approximately 3 minutes. Scrape the sides and the bottom of the bowl as needed.

Slow the speed of the mixer to low and add the eggs one at a time. Then add the vanilla extract.

Increase the speed of the mixer to high and continue to mix for another 2 minutes.

With the mixer still running on low alternate adding the flour mixture, buttermilk, and oil, adding about 1/3 of each until all ingredients are in the mixing bowl ending with the flour mixture.

Scrape down the sides and bottom, and continue to mix on low – medium speed until fully blended but don’t overbeat at this stage.

Pour the batter evenly into the 2 prepared cake pans. Bang the pans on the counter 2-3 times to even the batter out and get rid of any air bubbles.

Bake in the preheated oven for 25 – 30 minutes. Test for doneness by inserting a cake tester or toothpick inserted into the center of the cake. If it comes out clean, it is done.

Allow the cakes to cool completely in the pans before removing them from the pans.

Run the blade of a knife around the outside of the cake to loosen it from the edge of the pan. Place the cake upside down on a wire rack; the cooled cake should come right out.

While the cake is cooling, prepare the buttercream frosting.

In the bowl of a stand mixer or a large bowl, using a hand mixer fitted with a whisk attachment, beat the butter on medium speed until creamy.

Add the icing sugar 1 cup at a time, slowly incorporating it into the butter.

Next, add the vanilla extract and mix to combine.

Add the heavy cream 1 tbsp at a time until you are happy with the consistency of the icing. Beat until light and fluffy but don’t overbeat as it will start to separate.

Take about 1 cup of icing from the bowl and transfer it to a small mixing bowl. Thin this icing out further using the heavy cream. You will use this to ice a crumb coat on the cake before fully icing.

Cut 4 squares of wax paper and place them on top of the cake stand, so the entire top of the cake stand is covered. This will allow you to ice the cake but not the cake stand. The wax paper will be removed after you have finished icing the cake.

Trim cakes flat if you didn’t use Bake Even Strips. Place one cake on a cake stand with the top up. Using the regular icing, cover the top of that cake; this will be your middle icing layer.

Next, place the second cake on top of the first top-down, so the bottom of the cake is facing up.

Using the thinner crumb coat icing, cover the entire cake with a thin layer of the icing using an offset spatula.

Refrigerate for 20 – 30 to allow the icing to firm up.

Now you can finish icing the entire cake. Remember, it is easier to turn the cake stand while icing than it is to move the offset spatula to drag the icing over the cake.

Decorate as desired. Refrigerate the cake for at least 1 hour before slicing.

Cover leftover cake (if any) tightly and refrigerate for up to 4 days.