Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 2: Cream the Butter and Sugar
3. In a large mixing bowl, use an electric mixer to beat the room-temperature unsalted butter until light and fluffy, about 3-4 minutes. Gradually add the granulated sugar, beating until the mixture is pale and creamy. This step is essential for a fluffy cake texture. 4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Mix in the pure vanilla extract.

Step 3: Combine Dry and Wet Ingredients
5. With the mixer on low speed, add the flour mixture to the creamed butter and sugar in three additions, alternating with the whole milk. Start and end with the flour mixture. Be careful not to overmix; stop as soon as the flour is incorporated.

Step 4: Bake the Cake
6. Pour the batter into the prepared baking dish or cake pans. Smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.