Vanilla Cake Layers

• Preheat oven to 350°F. Prepare three 8-inch round pans with baker's floured spray (or grease and line with parchment rounds).
• Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer with a paddle (or mixing bowl with a hand mixer or whisk)  until fully combined.
• Mix room-temperature butter into the dry mix a tablespoon at at time on a low speed. Continue to mix until no large lumps of butter remain, and the mixture looks crumbly.
• Pour in eggs and mix on low until just incorporated.  Mix in the buttermilk on low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
• Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
• Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
• Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. (Be sure the layers are completely cooled or chilled first - if these layers are cut while still warm, they may crumble or break!)