Preheat your oven to 350°F (175°C) and grease two round cake pans.

In a medium bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 ¾ cups of granulated sugar until light and fluffy.

Add 4 large eggs one at a time, blending after each addition, and stir in 2 teaspoons of pure vanilla extract.

Gradually add the dry mixture to the creamed butter and sugar alternating with 1 cup of whole milk, folding gently to combine.

Pour the batter into the prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.