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Preheat the oven to 350°F. Grease two 9-inch round cake pans with butter and line the pans with parchment paper.
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Combine the flour, baking powder, and salt in a bowl. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and the sugar on medium speed until combined, about 1 minute. Add the eggs and continue whipping until light and fluffy.
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Alternate adding the flour mixture and the milk to the mixer in batches on high speed until smooth, then mix in the vanilla.
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Divide the batter between the two pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes, rotating the pans halfway through. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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Frost with buttercream and enjoy.