Prep 3 - 9" round cake pans. Butter or use baking spray and line the bottom of pans with parchment paper.
Sift Together: all dry ingredients, flour, baking powder, salt then set aside.
Beat With A Mixer: Butter and Sugar until light and creamy, then add the eggs one at a time until all is well blended.
Add: Dry Ingredients to the butter and alternate mixing in the dry ingredients and the milk so all can be evenly blended. Do not overmix.
Add the vanilla and blend in.
Divide the batter between the 3 prepared pans and get to baking it at 350 for approximately 20 – 30 minutes or until a toothpick inserted in the middle comes out clean. *See note on how I baked it below.
Let cool, then frost with what you choose. Even some whipped cream with berries would be fine on this since it is a denser cake. °
*Watch the timer… I had my oven on 330 which I do often when baking because I like a slow bake to make sure it is evenly baked. That’s just something I learned to do a long time ago. Some ovens vary in temp as most already know, but the standard temp for this is 350 and about 19-20 minutes. Mine was baked at 330 and done in about 22 minutes (hope that isn’t too confusing).I find this batter to be thicker than a normal cake batter so divide equally among the pans. This will work out just fine after layering them.This is a recipe that has been around forever and it is a bit more dense than today's cakes. It is easy to frost and fill and holds up fine in an airtight container for a couple of days if it lasts that long.