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

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

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

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

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

Divide the batter evenly between the two prepared cake pans and smooth the tops.

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

Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

To make the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and vanilla extract.

Adjust the consistency of the frosting with heavy cream until desired thickness is reached.

Layer one cake on a serving plate, spread frosting on top, and place the second layer on top.

Frost the top and sides of the cake with the remaining frosting and decorate as desired.