Vanilla Buttermilk Cake

Instructions

1. Prepare the pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper for easier removal.
2. Mix dry ingredients
   In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream butter and sugar
   In a large bowl, use an electric mixer to beat the softened butter and sugar together on medium-high speed for 4-5 minutes until light and fluffy. Scrape down the sides of the bowl occasionally.
4. Add eggs and flavorings
   Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and vanilla bean seeds (if using). The mixture might look slightly curdled, but this is normal.
5. Combine wet and dry ingredients
   Reduce mixer speed to low. Add the dry ingredients in three portions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Stir in the vegetable oil by hand using a rubber spatula.
6. Bake the cake
   Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Tap pans gently on the counter to remove air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool completely
   Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting. For best results, wrap the cooled cake layers in plastic wrap and refrigerate for at least 1 hour before frosting.