Prepare the Cake:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

   • In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

4. Add the Eggs and Vanilla:

   • Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix to combine.

5. Alternate Adding Dry Ingredients and Wet Ingredients:

   • Add the dry ingredients in three parts, alternating with the buttermilk and oil in two parts, starting and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can affect the texture of the cake.

6. Bake the Cake:

   • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Cool the Cake:

   • Allow the cakes to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.

Prepare the Frosting (optional):

8. Make the Frosting:

   • In a large bowl, beat the softened butter with an electric mixer until smooth. Gradually add powdered sugar, one cup at a time, mixing until smooth and fluffy.
   • Add the vanilla extract and 2 tablespoons of milk. Continue to beat for another 3-5 minutes until the frosting is light and fluffy. If the frosting is too thick, add more milk to reach your desired consistency.

9. Frost the Cake:

   • Once the cakes are completely cooled, frost the top of one cake layer. Place the second cake layer on top and frost the entire cake.