1 cup unsalted butter, softened
1 1/2 cups sugar
1 tbsp baking powder
1/2 tsp salt
4 large eggs
1 cup milk
2 tsp vanilla extract
2 2/3 cups all-purpose flour
Preheat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray. Line the bottoms with waxed paper and spray the paper; set aside.
In a large mixer bowl, with electric mixer on high speed, beat the butter, sugar, baking powder, and salt for 1 minute or until well blended. Add the eggs, beat another two minutes or until fluffy. Reduce the speed to low and beat in the milk and vanilla (batter may look curdled but that is okay)then beat in the flour just until blended. Divide the batter evenly between the two prepared pans. Spread batter out evenly and tap on counter to rid any air bubbles.
Bake at 350 degrees for 30 to 35 minutes until a wooden toothpick inserted in center comes out clean. Cool the cakes, in the pans, on a wire rack for 10 minutes before attempting to remove. Run a small knife around the edge of the cakes to release them. Invert the cakes onto the wire rack, remove the waxed papers and cool completely. Frost with your favorite frosting.