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Set your oven to 350°F (175°C) and line a 9×13-inch pan or large baking sheet with parchment paper.
Whisk the flour, baking powder, and salt together in a mixing bowl. Set aside.
Beat the butter and sugar until the mixture becomes light and fluffy. This should take about 3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Incorporate the flour mixture in three batches, alternating with the milk between each addition. Do not overmix.
Transfer the batter to the prepared pan and spread it out evenly.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center emerges clean.
Allow the cake to cool completely before cutting.
Using a round cookie cutter, cut out circles from the cooled cake.
Pipe buttercream between layers and on top using a piping bag fitted with a star tip.
Garnish with berries, shaved chocolate, or edible flowers if desired.