Adjust oven rack to middle position and heat oven to 375°F. Grease and flour (or spray with baking spray) three 8-inch round cake pans.
Combine the flour, baking powder, salt and baking soda in a medium bowl. Stir with a whisk to combine.
In the bowl of an electric mixer, cream together butter and sugar until smooth, light and fluffy, about 6-8 minutes.
Add eggs, one at a time, beating just until incorporated after each addition.
With the mixer set to low speed, add the flour mixture and buttermilk, alternately, in 3 additions, beginning and ending with the flour mixture (beat just until each addition is incorporated).
Stir in the vanilla.
Divide the batter, equally, between the three cake pans and bake at 375°F for 20-25 minutes or until a toothpick inserted in the middle of the cakes comes out clean. The cakes should be golden brown, and spring back when lightly pressed in the center.
Transfer the cakes to a cooling rack for 10 minutes then remove the cakes from the pans. Return the cakes to the cooling rack to cool completely.
Frost and decorate the cakes to your liking. Keep any uneaten cake on a cake plate covered with a cloche or dome to prevent the cake from drying.