Preheat oven to 350°F.

Add your buttermilk, eggs, vanilla, and vegetable oil into a bowl and mix.

In a separate bowl or stand mixer, add your sugar, cake flour, all purpose flour, and baking powder and mix.

Once your dry ingredients are combined, add your salted butter (softened) and either mix in stand mixer until combined, or use your hands to combine butter into dry ingredients.

Once butter is combined, add half of the liquid mixture and mix until it become light and fluffy, then add remining mixture and mix till combined.

Butter your pans, then evenly distribute your batter between the pans.

Put your pans into the oven and cook at 350 until toothpick comes out clean, about 25 min depending on oven and pans.

While cake is cooking, add your salted butter and Crisco shortening to stand mixer and mix on medium high till mixture is light, fluffy, and almost or completely white.

Once mixture is white, turn mixer to lowest setting and slowly add your powdered sugar.

After all powdered sugar is added, add your vanilla and maple extract.

Once you have added powdered sugar, whip your heavy cream in a bowl (either use stand mixer, hand mixer, or by hand) until it forms stiff peaks.

Then add your whipped heavy cream to your bowl and mix until combined.

When stacking your cake, use a baster brush to brush maple syrup on your cake after you level it. (if this doesn’t make sense, go to @drippycakes on tiktok to see a visual on how to do it)