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Combine your dry ingredients in a large bowl. Melt 2 sticks of butter in the microwave. Whisk together your liquid ingredients in a separate large bowl. Add the buttermilk mixture and melted butter to the dry ingredients. Pour the cake batter into a silicone, microwave-safe cake pan. Put the pan in the microwave and bake on high for 2 minutes and 30 seconds. Let the cake cool completely before you add frosting.

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Add 3 ¼ cups (768.9 mL) of flour, 1 teaspoon (4.9 mL) of baking powder, ½ teaspoon (2.5 mL) of baking soda, and ½ teaspoon (2.5 mL) of salt to the bowl. Stir the dry ingredients thoroughly with a spoon. Place the butter in a microwave-safe bowl and microwave it for 30 seconds. If the butter hasn't melted after 30 seconds, microwave it for another 15 seconds, or until it has melted. Add 2 eggs, 2 cups (473.2 mL) of buttermilk, and 1 tablespoon (14.8 mL) of vanilla to the bowl. Whisk until the eggs, buttermilk, and vanilla are thoroughly combined. Stir everything together with a spoon until the batter is smooth. If there are any clumps in the batter, break them up with the spoon. If you’re making a cake with multiple layers, divide the batter into 2 or more silicone cake pans. Just make sure you’re only microwaving 1 layer at a time. Don’t worry about greasing the pan, the cake shouldn’t stick to the silicone. You can find a silicone, microwave-safe cake pan online or in the baking section at your local shopping center. After 2 minutes and 30 seconds, check the cake to see if it's finished. If there's any liquid batter on the surface of the cake, microwave the cake for another minute, or until it's dry and fluffy. It could take over an hour for the cake to fully cool. Don't frost the cake when it's warm or the frosting could melt off. After you've frosted the cake, cut it into slices and serve.