Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Mix the Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set this dry mixture aside.

Cream the Butter and Sugar: In another bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy. You can use an electric mixer for this step if you prefer.

Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the butter-sugar mixture. Beat until well combined.

Alternate Wet and Dry Ingredients: Gradually add the dry mixture and buttermilk to the wet ingredients in batches, beginning and ending with the dry mixture. Mix until just combined, being careful not to overmix.

Bake the Cake: Pour the cake batter into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. While the cake cools, prepare the frosting by mixing together the softened butter, powdered sugar, vanilla extract, and milk until smooth.

Frost the Cake: Once the cake is completely cool, frost it with the vanilla frosting. You can get creative with your frosting design!