Preheat oven to 350 F. Line two 8-inch round cake pans with parchment paper. Spray the bottom and walls with cooking spray.
In a bowl combine flour, salt, baking soda and baking powder. Set aside.
In the bowl of a stand mixer, fitted with the whisk attachment beat eggs and sugar for 2-3 minutes in high speed until foamy.
Add oil and beat to incorporate.
Add vanilla bean seeds or vanilla bean paste. Beat to combine.
Add 1/2 of the buttermilk and beat co incorporate. Then add 1/2 of the flour mixture and beat to incorporate.
Add the remaining 1/2 of the buttermilk, beat to combine and then add the rest of the four. Beat to incorporate.
Divide mixture between 2 8-inch cake pans. Add Even Bake Strips to the pans, if using them.
Bake cakes for 25-32 minutes, until the top is golden and toothpick inserted comes out clean.
Let cakes cool inside the pans for 5 minutes, then remove and transfer to a cooling rack.
Cut off the domes of the cakes.
Using a large serrated knife, cut cakes in half horizontally, to create 2 thin layers out of each cake.