Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes.
Run a knife around the edges of the pans to loosen the cakes, then invert the cakes onto wire racks to cool completely before frosting or stacking.