Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper. Sift together the flour, baking powder, and salt in a medium bowl and set aside.
Step 2: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light, fluffy, and pale in color (about 3-5 minutes).
Step 3: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition; do not overmix.
Step 5: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Step 6: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden and spring back when gently pressed.
Step 7: Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely. Frost once entirely cooled.