Pre-heat over to 350 degrees.
Spray two 8 or 9 inch baking pans with cooking spray and line the bottoms with parchment paper. Set aside.
Sift the cake flour into a work bowl, add the salt and baking powder, whisk together. Set aside.
In a stand mixer place the sugar and the softened butter and beat on medium until light and fluffy (about 5 min). This creaming process will allow the cake to be smooth, do not skip it.
Add the beaten eggs, slowly, one at a time to the creamed butter and sugar. Then add the vanilla, beat on low speed for another minute.
Add 1/3 the dry ingredients, then 1/3 the milk at a time and continue alternating while the mixer is on low speed.
Once all the batter is integrated divide in half and place half in each baking dish.
Bake for 20 - 25 minutes, rotating the pans halfway through the baking process.
Allow pans to cool on cooling racks, then turn out the pans after about 10-20 minutes. Allow the cakes to fully cool before frosting.