First, preheat the oven to 335ºF (168ºC).
Prepare two 8” cake pans with cake goop or another pan release. Then, measure out all of your ingredients using a digital kitchen scale. You can mix the wet and dry ingredients separately for a finer texture, or just measure and add directly into the bowl of your stand mixer for fewer dishes.
In a mixing bowl, combine and mix together the buttermilk, butter, oil, eggs, and vanilla. Your wet ingredients should all be slightly warm. I microwave my buttermilk for about 30 seconds and place my eggs (still in the shell) in a bowl of warm water.
Next, in the bowl of your stand mixer using a paddle attachment, combine the flour, sugar, salt, baking soda, and baking powder. Let the mixer slowly combine for a few seconds.
While the mixer is on low, pour the wet ingredients into the dry ingredients.
Then, turn the mixer up to medium speed and mix until the batter is combined. Scrape the bowl to make sure all of the ingredients are combined.
Let the batter mix on speed 2 for 1 minute. It should look kind of like pancake batter.
Divide the batter evenly between the prepared cake pans and place them into the oven on a middle rack.
Bake the cakes for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Finally, allow the cake to cool for 10 minutes and flip out onto a cooling rack. If you plan to frost and decorate the cake on the same day, you can place the cakes into the freezer unwrapped for about an hour or until they are cold (but not frozen). PRO TIP: If you plan to decorate your cake at a later date, then you will wrap the cakes in plastic wrap first before placing them in the freezer.