✓ Preheat oven to 350°F / 175°C and position the rack in the center

✓ Mix flour, baking powder, and salt in a medium bowl; set aside

✓ Beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes

✓ Fold in eggs one at a time, scraping the bowl after each addition

✓ Stir vanilla extract into the butter-sugar-egg mixture

✓ Gradually add the dry flour mixture, alternating with whole milk, beginning and ending with flour; stop mixing when batter just comes together

✓ Cover the bowl with plastic wrap and chill the batter for 20 minutes

✓ Grease a 9‑inch round cake pan with butter and dust lightly with flour; tap out excess flour

✓ Pour the chilled batter into the prepared pan, smoothing the top with a spatula

✓ Bake for 30‑35 minutes, or until a toothpick inserted in the center emerges clean and the edges turn a deep golden brown

✓ Rotate the pan halfway through baking for even browning

✓ Remove the cake from the oven and place the pan on a wire rack for 10 minutes

✓ Run a thin knife around the perimeter, then invert the cake onto the rack to cool completely

✓ If using frosting, level the top with a serrated knife to create a flat surface

✓ Spread a thin crumb coat of buttercream or cream cheese frosting over the entire cake

✓ Refrigerate the crumb‑coated cake for 15 minutes to firm the base layer

✓ Apply a final generous layer of frosting, smoothing with an offset spatula

✓ Garnish with a dusting of powdered sugar or a few fresh berries if desired

✓ Slice with a warm knife for clean cuts; serve at room temperature