Preheat your oven to 325°F (160°C). Grease and flour two 8-inch round cake pans, or line with parchment paper on the bottom.

Wrap damp cake strips around the outside of each prepared cake pan. Secure them tightly. This helps the cakes bake more evenly.

In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In a separate medium bowl, cream the softened unsalted butter until light and fluffy. Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with two additions of whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.

Divide the batter evenly between the two prepared cake pans. Ensure the batter is spread uniformly to the edges.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The cake strips will promote even baking and minimize doming.

Allow the cakes to cool in the pans on a wire rack for 15-20 minutes before inverting them onto the wire rack to cool completely. Do not try to level warm cakes.