Start by preheating your oven to 350°F (175°C).

Depending on your preference, either grease and flour a 13×9-inch baking pan or three 8-inch round cake pans. This prevents the cake from sticking to the pans after baking.

In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, and salt. This ensures a lump-free mixture and incorporates air for a lighter cake.

In a large mixing bowl, cream together the room temperature butter and granulated sugar. Beat the mixture until it's light and fluffy, which typically takes around 3-5 minutes.

Crack the eggs into the creamed mixture one at a time, mixing well after each addition. After the eggs are incorporated, stir in the vanilla extract until it's well combined.

Begin by adding about one-third of the sifted dry ingredients to the butter mixture and blend until just combined. Follow this with roughly one-third of the milk. Continue this process, alternating between the dry ingredients and milk, and end with the dry ingredients. Ensure you mix well after each addition but be cautious not to overmix.

Pour the prepared cake batter into your chosen pan(s), spreading it out evenly using a spatula.

If using a 13×9-inch pan, bake for about 40-45 minutes. If you've opted for the 8-inch round cake pans, they should be baked for approximately 30-35 minutes. The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few crumbs (not wet batter).

Once baked, remove the cake(s) from the oven and let them cool in the pan for about 10 minutes. Afterward, transfer the cakes to a cooling rack to cool completely.