Set your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with flour. For easy removal, line the bottoms with parchment paper circles.

In a large bowl, beat the softened butter and sugar together on medium-high speed for 3 to 4 minutes, until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each one. Scrape the sides of the bowl as needed. Stir in the vanilla. The batter should look smooth and creamy.

In another bowl, whisk together the flour, baking powder, and salt. This helps everything blend evenly.

With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk. Start and end with the dry mix. Mix until just combined—don’t overmix.

Pour the batter evenly into the two pans and smooth the tops. Bake for 25–30 minutes, turning the pans halfway through. Check for doneness by inserting a toothpick—it should come out clean or with a few crumbs.