Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.

Beat in the eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the creamed butter and sugar mixture, alternating with milk, beginning and ending with the flour mixture. Mix just until incorporated.

Stir in the vanilla extract.

Divide the batter evenly between the prepared cake pans, smooth the tops with a spatula, and bake for 30-35 minutes.

Check for doneness by inserting a toothpick in the center; it should come out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once cooled, frost with your choice of frosting, layering generously between the cakes or simply decorating the top.