Preheat oven to 180 degree C with rack in centre of oven. Butter two 9-inch cake pans. Then line the bottom of the pans with parchment paper.

In a large mixing bowl, sift the flour, baking powder and salt.

In the bowl of electric mixer fitted with the paddle attachment, beat the butter until soft and creamy and gradually add the sugar and beat until light and fluffy. It takes about 5 minutes.

Add one egg at a time until well combined after each addition. Scrapes down the sides of the bowl as needed.

Add the vanilla extract and beat until well combined.

Turn the mixer into low speed, alternately add the flour mixture and milk, beginning and ending the flour.

Evenly divide the batter between the two prepared pans, smoothing the tops with the back of an offset spatula. Bake them for about 25-35 minutes or until a toothpick inserted into the centre of the cakes comes out clean and the cake spring back when pressed lightly in centre.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a rack. Remove the parchment paper and re-invert the cakes so that tops are right side up. Leave them cool completely before frosting.