Preheat your oven to 350°F (175°C)
Grease and flour two 8-inch round cake pans thoroughly. Alternatively, line the bottoms with parchment paper
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until well combined
In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until the mixture is pale yellow and fluffy, about 3-5 minutes
Add the eggs, one at a time, mixing well after each addition
Beat in the vanilla extract
Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Gently fold and mix until just combined. Avoid overmixing after the flour is added to prevent gluten development
Divide the batter evenly between the prepared pans
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean
Cool the cakes in the pans for 10 minutes, then remove from the pans and place on a wire rack to cool completely before frosting