1. Prepare the pans:
Grease and line three 8-inch (20 cm) round cake pans with parchment paper. Preheat your oven to 175°C (350°F).

2. Mix 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 sugar until light and fluffy (about 3–4 minutes).

4. Add eggs and vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Alternate dry and buttermilk:
Gradually add the dry mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

6. Bake the layers:
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool the cakes:
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

8. Level the layers (optional):
Use a serrated knife or cake leveler to trim domed tops for flat, stackable layers.

9. Make the buttercream frosting:
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, followed by vanilla, cream, and a pinch of salt. Beat until smooth and fluffy.

10. Assemble the naked cake:
Place the first cake layer on a cake board or stand. Spread a thin, even layer of buttercream. Repeat with remaining layers. Apply a minimal crumb coat or leave sides exposed for a true “naked” finish.

11. Decorate (optional):
Top with fresh flowers, berries, or powdered sugar for a rustic, elegant touch. Ensure any flowers used are food-safe or properly wrapped.

12. Chill briefly before serving:
Refrigerate the cake for 20–30 minutes to help it set before slicing and serving.