The Best Layered Butter Cake

Method

1. Preheat oven to 180°C. Line two 20cm round cake pans with baking paper. Spray the paper to keep the cakes from sticking.
2. In a bowl, using an electric mixer, beat butter and sugar on high speed until pale and creamy, about 3-4 minutes, scraping down bowl as necessary.
3. Combine flour, baking powder and salt in another bowl. Whisk together milk, eggs and vanilla extract in a third bowl or mixing jug. Add the flour mixture to the butter mixture in 3 additions, alternating with the milk mixture and ending with flour mixture. Scrape down the bowl between each addition.
4. Divide the batter between two prepared cake pans and bake until tops are barely golden brown and spring back when lightly touched, about 30-35 minutes.
5. Let cool in pan for 10 minutes, then transfer to wire rack to cool to room temperature. Cover cake layers with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
6. When ready to assemble cake and serve, prepare the filling or icing.
7. Remove chilled cake layers from the refrigerator and use a small knife to score each layer in half horizontally. Then use a large serrated knife to slowly cut all the way through each layer, using scored line as a guide.