Gather all your ingredients and pre-heat the oven at 350° F/180° C. It's better if all the ingredients are at room temperature.
Cream the butter and sugar together. The butter needs to be softened for it to cream properly with the sugars.
Mix well for around 5 to 10 min using a stand mixer or a hand mixer. If you are using a whisk it will longer.
It should appear ligher in color and double the size in volume once it has been creamed properly.
Add the eggs and vanilla. Because of the eggs the mixture will become more fluffy and larger in volume.
Add the dry ingredients, in another bowl combine the flour, baking powder, and salt, use a whisk to stir everything.
Sift the mixture into the butter mixer to remove all lumps. With the mixer on low speed gradually pour the milk. Continue to beat the batter until the flour is incorporated. Be etra careful to not overmix.
Lighly grease the cake pan with oil, butter or vegetable shortening. Bake the cake, depending on the pan your using the baking time will change, it could take from 25-35 mins. Check your cake at 15 mins and judge the timing from that, cook until a toothick inserted into the center comes out clean.
Cool for 10 mins before removing it from the pan and cool COMPLETELY on a wire rack or large plate.
Time to make the frosting!. Cream the softened unsalted butter and powdered sugar until well combined.
Add the vanilla extract, add the whipping cream slowly and whisk until it gets to the consistency you like. The frosting will become lighther, almost white.