Preheat the oven to 350°F (175°C) to ensure even baking.

Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together 2 cups all-purpose flour, 3 ½ teaspoons baking powder, and ½ teaspoon salt.

In a separate large bowl, beat ½ cup softened unsalted butter and 1 ½ cups granulated sugar until fluffy, about 3 minutes.

Add 3 large eggs one at a time to the butter mixture, beating well after each addition, then stir in 1 teaspoon vanilla extract.

Alternately add the dry ingredients and 1 cup whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.