Preheat oven to 350°F (175°C). Grease and line two 8 inch (20 cm) round pans with parchment paper.

Whisk flour, baking powder, and salt together in a medium bowl to ensure even distribution of the leavening agents.

Cream butter and sugar in a stand mixer or large bowl on medium high speed for 3 to 4 minutes until light and fluffy.

Add eggs one at a time, beating well after each addition. Scrape down the sides as needed, then mix in the vanilla extract.

Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed until just combined.

Divide batter evenly between the prepared pans. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool in the pans for 15 minutes, then transfer to wire racks to cool completely before frosting.

For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, then mix in the cream, vanilla, and salt. Adjust consistency with additional cream if needed.

Once the cake layers are fully cooled, spread buttercream between the layers, then frost the top and sides evenly.