Make It Now:

1. Prep: Preheat the oven to 350°F and prepare a 9×13” or two 8” round metal pans by either lining them with parchment or coating with cooking spray.
2. Cake Mix: Combine flour, sugar, baking powder, baking soda, and salt in a small mixing bowl and set aside.
3. Wet Ingredients: Whisk together the oil, eggs, vanilla, and buttermilk in a medium mixing bowl.
4. Combine: Add the dry ingredients to the wet mixture and whisk just until no flour is visible and no lumps are remaining (do not overmix).
5. Bake: Pour batter into the prepared pan and spread with a spatula until the batter is smooth on top and evenly distributed. Tap the bottom against the counter to remove any air bubbles. Bake on the middle rack for 15-20 minutes in a metal 9×13” pan or 18-23 minutes in two 8” round metal pans,  rotating halfway through. The cake is done when a toothpick comes out clean with no batter remaining. The top will be lightly golden.
6. Store: Let cool on a wire rack before removing from the pan. Wrap tightly in plastic and store at room temperature or in the fridge for up to 4-5 days or in the freezer for up to 3 months.

Freeze for Later: Once completely cooled, the cake can be wrapped tightly in plastic wrap (I recommend double or triple wrapping) and stored in the freezer for up to 3 months.

Prepare from Frozen: Let thaw in the fridge or at room temperature.