Prep your pans and oven. Preheat the oven to 350°F (175°C). Grease and flour your cake pans, then line the bottoms with parchment rounds. This prevents sticking and keeps the edges neat.

Cream butter and sugar. In a large bowl, beat the softened butter and sugar on medium-high speed for 3–4 minutes, until pale and fluffy. This step builds volume and lightness into the cake.

Add eggs one at a time. Beat in the eggs, one by one, mixing well after each addition. Scrape down the bowl as needed. Stir in the vanilla extract until combined.

Whisk dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed.

Alternate dry ingredients and milk. With the mixer on low, add one-third of the flour mixture, then half the milk, another third of the flour, the remaining milk, and finish with the last of the flour. Mix just until combined. Avoid overmixing.

Optional moisture boost. If you like a slightly richer crumb, fold in 1–2 tablespoons of neutral oil by hand at the end. It helps keep the cake soft for longer.

Divide and level. Divide the batter evenly between pans. Smooth the tops with a spatula and tap the pans gently on the counter to release large air bubbles.

Bake. Bake for 22–28 minutes for 8-inch rounds, or 28–34 minutes for a 9x13-inch pan. The cakes are done when the tops are lightly golden, a toothpick comes out clean, and the centers spring back to a light touch.

Cool properly. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack. Peel off the parchment and cool completely before frosting or slicing.

Serve. Enjoy plain with a dusting of powdered sugar, or add whipped cream, berries, or your favorite frosting. This sponge also pairs beautifully with a simple syrup brush for extra moisture.