VANILLA CAKE – 1 ½ cups cake flour spooned & leveled (175 grams) – 1 teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – ½ cup buttermilk at room temperature (120 ml) – 2 tablespoons canola or vegetable oil (30 ml) – 1 ½ teaspoons pure vanilla extract – ½ cup unsalted butter softened (1 stick; 115 grams) – 1 cup granulated sugar (200 grams) – 2 large eggs at room temperature VANILLA BUTTERCREAM FROSTING – 1 cup unsalted butter softened (2 sticks; 230 grams) – 3 cups powdered sugar (360 grams) – 2 to 3 tablespoons heavy whipping cream or milk (30 to 45 ml) – 2 teaspoons pure vanilla extract – ⅛ teaspoon salt