Preheat your oven to 350°F. Prepare two 9-inch round cake pans by greasing and dusting them with flour, ensuring they’re thoroughly coated. Set the pans aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later use.

In a large mixing bowl, beat the softened butter and sugar at medium speed until the mixture becomes light and fluffy. Scrape the sides of the bowl as needed to ensure everything is well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and blend well.

Gradually incorporate the flour mixture into the wet ingredients, alternating with the milk. Mix at low speed, only until the batter is smooth and combined.

Evenly divide the cake batter between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then carefully run a knife around the edges to loosen them. Gently remove the cakes from the pans and transfer them to wire racks to cool completely.

To make the frosting, beat the softened butter in a large bowl at medium speed until it’s smooth and creamy. Gradually add the powdered sugar and salt, alternating with the heavy whipping cream. Stir in the vanilla extract, and continue mixing until the frosting is light and fluffy.

Once the cakes are fully cooled, place one layer on a serving plate, with the bottom facing up. Spread an even layer of frosting over the top. Place the second cake layer on top, bottom side down, and frost the top and sides. Feel free to add decorative touches of your choice.