Preheat your oven to 180°C (350°F) and prepare two round cake pans by greasing them.

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

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

In a separate bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.

Pour the batter evenly into the cake pans and smooth using a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.

Consider making a delicious frosting, like cream cheese or buttercream, to layer between the cakes and cover the sides and top.

Decorate with fresh fruits or edible flowers on top. Serve each slice with a dollop of whipped cream and a side of fresh berries.

Store in an airtight container at room temperature for up to four days. Refrigerate for longer storage, but best enjoyed at room temperature.

Incorporate different flavors such as lemon or orange zest for a citrusy kick, or add cocoa powder for a chocolate version.