Devil's Food Cake

Preheat oven to 350°F and grease three 9” round cake pans, then dust with flour.
Mix the dry ingredients (except sugars) in a medium mixing bowl with a whisk – set aside.
In a large mixing bowl, beat the butter together with the brown and granulated sugars. Beat on high for about 5 minutes until light and fluffy.
Reduce the speed to low and add one egg at a time, beating well after each egg is added.
Beat in the vanilla.
Start to add the buttermilk and flour (intermittently). Beat until just smooth, scraping down the sides with a rubber spatula.
Divide this batter equally among the three baking pans and spread evenly. Place two pans on the upper oven shelf and one pan on the lower rack to not directly above each other. Bake until a toothpick inserted comes out clean – about 25 to 30 minutes.
Cool the cake pans on a wire rack for about 10 minutes, then remove and allow to cool completely. If it’s a little struggle, run a knife around the outside, it should free it up.
At this point, you should prepare your buttercream frosting.
Place 1 cake layer on your cake plate and spread evenly and generously with frosting.
Place the 2nd layer on top and repeat.
After you have your 3rd layer placed, spread the frosting evenly all over the cake, including the sides.
Plate, serve, and enjoy!