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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture alternately with milk, starting and ending with the flour mixture. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
For the frosting, beat the butter until creamy, then gradually add the powdered sugar and beat until combined. Add vanilla extract, salt, and enough cream to reach your desired consistency, and mix until smooth.
Frost the cooled cakes, spreading frosting between the layers and on the top and sides of the cake.