Preheat the oven to 350 degrees F. Prepare three 9-inch round baking pans by lining the bottoms with parchment paper (trace the pan and cut out the circle) and grease the sides. Set the pans aside.
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and kosher salt together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed for 3-4 minutes. Add the eggs, one at a time, beating for a minute or so after adding each egg. Add the vanilla extract.
Lower the speed of the mixer to low, add half of the flour mixture, and beat until it is well-incorporated. Slowly stream in the buttermilk until it is all combined. Add the remaining flour mixture and beat until it is just combined. Finish stirring everything with a spatula, if necessary.
Divide the batter between the 3 pans. I recommend using a small kitchen scale to weigh the pans to ensure even amounts of batter in each.
Bake the cakes for 20-25 minutes, or until a toothpick or knife comes out clean when inserted into the center. Rotate the pans about halfway through to ensure even baking.
Let the cakes cool in the pans for about 20 minutes before turning them out onto wire racks to finish cooling completely.
You can double-wrap the cakes in plastic wrap or foil and store them in the freezer if you aren't going to frost them immediately.