Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures the oven is hot enough when you're ready to bake the cake.

Prepare your cake pans: Grease and flour two 9-inch round cake pans. Alternatively, you can line them with parchment paper for easier removal after baking.

Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. This helps ensure the dry ingredients are evenly distributed throughout the batter.

Cream butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This will take about 3-4 minutes with an electric mixer. The key here is to get the mixture as light as possible to ensure a soft cake.

Add eggs one at a time: Add the eggs, one at a time, beating well after each addition. This helps to incorporate air into the batter and ensures a smooth texture.

Stir in vanilla: Once the eggs are fully combined, add the vanilla extract and mix until smooth.

Alternate adding dry ingredients and milk: Gradually add the dry ingredients in three parts, alternating with the milk. Start by adding one-third of the dry ingredients, followed by half of the milk. Continue until both the dry ingredients and milk are fully incorporated, finishing with the dry ingredients. Mix gently to avoid overworking the batter.

Pour into pans: Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops for an even bake.

Bake: Place the pans in the preheated oven and bake for 25-30 minutes. To check if the cakes are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready.

Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.