Preheat oven to 350°F and grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Add the vanilla extract and mix well.

Gradually add the flour mixture, alternating with the milk, and mix until well combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool completely in the pans on a wire rack.

In a large bowl, whip the cream with an electric mixer until soft peaks form.

Add the powdered sugar and vanilla extract and whip until stiff peaks form.

Place one cake layer on a serving plate and spread half of the whipped cream over it.