Preheat your oven to 350°F (175°C). Grease your cake pans with butter and lightly dust with flour or line with parchment paper.
Sift the flour, baking powder, and salt into a large mixing bowl to ensure even distribution and a light texture.
In a separate bowl, beat the softened butter and sugar together using an electric mixer or whisk until the mixture is pale, fluffy, and fragrant—around 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition so they fully incorporate into the batter.
Stir in the vanilla extract, filling the bowl with a warm, sweet aroma.
Gradually pour in the milk, mixing gently until the batter is smooth and slightly runny, about 1 minute.
Fold in the sifted dry ingredients in three additions, mixing just until combined after each addition to keep the batter light and airy.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, layer, decorate, or serve the cake plain—enjoy its moist, tender crumb and rich vanilla flavor.