Preheat oven to 350.

In bowl mix together your flour, baking powder, baking soda and salt and whisk until combined, set aside.

In another bowl beat together your butter and sugar until fluffy, add in your eggs 1 at a time until blended

Mix in your vanilla.

Alternate adding your dry ingredients and milk into your wet ingredients.

Place in 3 8" or 9" prepared cake pans and bake for about 20 minutes or until golden and they spring back.

Remove from oven and turn onto cooling racks to fully cool.

Meanwhile to make frosting, in large bowl beat your butter until light and fluffy.

Blend in your extracts and then add in your powdered sugar 1 cup at a time.

Once sugar is added add in your milk slowly until you reach your desired consistency and continue to beat on high for about 5 minutes to fluff up.

Add about 1/3 of your buttercream to a piping bag with tip cut off.

Place one layer of your cake on a turntable and then pipe a damn of frosting around the outside of the layer about 1" thick.

Spread half of your prepared pudding in the center and then top with another layer of cake and gently press down, repeat with damn and other half of your frosting.

Top with last layer of cake and then spread frosting around the top and sides of your cake until covered, reserving about 1 1/2 cups of your frosting for decorating if desired.

Take your crushed vanilla wafers and add some to your hand and press up the sides of the cake until it is covered.

Pipe the remaining frosting on top and sides of cake.

Keep refrigerated.