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

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

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

In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk.

Divide the batter evenly between the prepared pans.

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

Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, alternating with the milk, and mix until smooth.

Stir in the vanilla extract.

Once the cakes are completely cooled, place one layer on a serving plate.

Spread a layer of frosting on top, then place the second layer on top of the first.

Frost the top and sides of the cake with the remaining frosting.

Decorate as desired and serve.