Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, tapping out excess flour.
In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the softened butter on medium speed until creamy, about 1 minute.
Gradually add the granulated sugar to the butter and continue beating on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
Mix in the pure vanilla extract.
With the mixer on low speed, alternately add the dry flour mixture and the whole milk to the butter mixture in three additions, beginning and ending with the flour mixture. Beat until just combined after each addition. 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 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes.
Run a knife around the edges of the pans to loosen the cakes, then invert them onto wire racks to cool completely before frosting.