Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans or line the bottoms with parchment paper for easy release. Set them aside.

In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar together on medium speed for about 4–5 minutes, until the mixture becomes pale, fluffy, and airy.

Add the eggs one at a time, beating well after each addition to ensure full incorporation. Scrape down the bowl as needed. Then mix in the vanilla extract.

Reduce the mixer speed to low. Begin adding the flour mixture in three additions, alternating with the warm milk in two additions. Start and end with the flour mixture. Mix just until combined—do not overmix.

Evenly divide the batter between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Once cooled, frost with a batch of vanilla buttercream.