Cream butter, sugar, vanilla and eggs until lightened in color.
In a separate bowl, sift together flour, soda, baking powder and salt.
While the mixer is on low, add approx 1/5 of the this flour mixture to the creamed mixture.
Add approx 1/4 buttermilk to the mixture.
Repeat the last two steps until all ingredients are fully added, you should be ending with flour.
Beat until creamy.
Pour into greased cake pans and bake at 350°F (177°C) until golden brown and cake springs back to the touch and a toothpick or cake tester comes out clean when inserted.
Cool in pans 10-15 minutes before removing from pans.
When cake is completely cool, wrap in plastic wrap and refrigerate until use.
