Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually alternate adding this dry mixture and the milk to the creamed mixture, starting and ending with the flour mixture.

Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

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