If you would like a cake with super tall layers, bake the cakes in 3 8x3-inch baking pans. If using the smaller pan, you may need to add an additional 5 to 8 minutes to the bake time.
- 3 cups (374 grams) all-purpose flour
- 2 cups (397 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon Kosher salt
- 1 cup (227 grams) unsalted butter, softened
- 5 large eggs, room temperature
- 1 1/4 cups buttermilk
- 1 tablespoon vanilla extract
1 Heat the oven and prep the pans: Preheat the oven to 350°F. Spray 3 9x2-inch baking pans with nonstick spray (or butter and flour) and line the bottoms with parchment rounds.
2 Mix together the butter and dry ingredients (reverse cream): In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and Kosher salt on low speed with the paddle attachment (you can also use a hand mixer).
Add the softened butter and mix on medium speed until the butter is incorporated and the mixture becomes sandy in texture, about 30 to 45 seconds.
3 Mix in the liquid ingredients: Whisk the eggs, buttermilk, and vanilla extract together in a large measuring cup. With the mixer on low speed, add the liquid mixture to the butter-flour mixture in two separate additions. Beat well after each addition and scrape down the sides and bottom of the bowl. Continue mixing until you get a smooth batter.
4 Bake the cakes: Divide the batter evenly between the cake pans and smooth the tops. Tap the pans against the counters once or twice to force out any large air bubbles.
Bake on a single rack in the center of the oven for 20 to 35 minutes -- begin checking at 20 minutes and continue baking until the cakes pull away from the sides, the top springs back when touched, and a toothpick inserted in the center comes out clean.
5 Cool the cakes: Set the cakes in the pans on wire racks and cool for 15 minutes. Turn the cakes out of the pans and allow to cool completely.