1-Preheat oven and prepare pans: Preheat oven to 350°F; grease and flour two 9-inch round pans or line with parchment.

2-Mix dry ingredients: Whisk together flour, baking powder, and salt in a medium bowl.

3-Cream butter and sugar: Beat butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes, scraping down sides.

4-Add eggs and vanilla: Add eggs one at a time, beating well after each; stir in vanilla extract (batter may appear curdled, that’s normal).

5-Combine wet and dry ingredients: With mixer on low, alternate adding flour mixture and milk, starting and ending with flour; mix just until combined, do not overmix.

6-Bake the cakes: Divide batter evenly between pans, smooth tops, bake at 350°F for 25-30 minutes until a toothpick comes out clean or with moist crumbs.

7-Cool the cakes: Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.

8-Frost and serve: Once completely cool, frost with buttercream, cream cheese frosting, or dust with powdered sugar; serve with coffee or vanilla ice cream.