Baking Cakes From Scratch

How to make a moist, tender yellow layer cake from scratch.?

Hello,
I’m interested in baking cakes from scratch, but I have a fear of over beating the ingredients. Can someone give me a recipe for a good moist yellow cake WHICH INCLUDES the beating times for ALL the ingredients as I add them? I have a KitchenAid Epicurian 475 watt mixer that I’d like to use, but I’m afraid I’ll over beat and have a tough cake. Can anyone help? If so, thanks in advance and have a great day!
Thanks in advance.
P.S. I’d like to use my new Wilton 10 inch round pans. Thanks

INGREDIENTS
1 cup butter
2 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups buttermilk
3 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
2 1/2 teaspoons baking soda

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. I’m sure you could divide the into your pans and use the left over batter to make cupcakes. Buttercream frosting is really good with this cake. The buttermilk in this recipe makes the cake super moist.

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