Preheat oven to 350 degrees. Cut out the parchment paper liners for the number of layers you are making. Grease the sides of your cake pans so the baked layer will easily come out of the pan.
Beat butter until cream and then add sugar, vanilla, eggs and salt.
Mix the flour, corn starch and baking powder to the butter mixture 1 Tbsps at a time. It should take about 4 minutes of beating to add all the dry ingredients. Batter will be very thick.
Divide the batter evenly for the number of layers you are baking. Spread batter evenly over the parchment paper templates ensure the batter does not thin out at the outer edges.
Reduce the oven temperature to 325 degrees when you put the cake pans in. Bake 8-10 minutes if you are making 4 or 5 layers or until a toothpick comes out clean from the center. Do not let the edges get crisp and brown so check after 8 minutes.
If you are making deeper layers that you plan to cut in half then the baking may take 25-30 minutes. Check after 25 minutes and bake until a toothpick comes out clean from the center.
Invert baked cake layers to a wire rack to cool and gently remove parchment paper immediately.
Repeat until you have the number of layers baked that you want.
Cool completely before filling and icing.