Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch cake pans with spray, parchment paper and spray again. Set aside.
Sift flour, baking powder and salt in a medium bowl and set aside.
Cream the butter and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute.
Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
Add the greek yogurt and mix until incorporated.
With the mixer on low, alternately add the flour mixture and the buttermilk, starting and finishing with the flour. Combine until incorporated.
Stir in the vanilla extract and vanilla bean and mix for 30 seconds.
Evenly distribute the batter among the three cake pans and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.