Preheat your oven to 350°F (175°C).

Grease and flour the two 9-inch round cake pans with gluten-free flour.

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

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.

Gradually add the dry mixture to the wet ingredients, alternating with the milk.

Divide the batter evenly between the prepared cake pans.

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

Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.