Gather the ingredients including cake flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla extract, and whole milk.
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 cake flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, using a hand mixer or stand mixer.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely. Once cooled, frost the cake with your favorite Chantilly cream frosting and enjoy!