Directions

1. Preheat oven to 350 degrees. Butter and flour two 9-inch cake pans or line two cupcake pans (about 24 cupcakes) with paper liners.
2. Using a stand mixer with the paddle attachment or a handheld mixer, cream butter then gradually add sugar, beating well. Beat until light and fluffy, about 2-3 minutes. Add eggs, beating well after each addition. This mixture should be fluffy pale yellow.
3. In a separate bowl, combine the flour, baking powder and salt. In a measuring cup, mix the milk and vanilla. Add flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour. Mix well, scraping the bowl down a few times to make sure there are no pockets of butter. If using cake pans, divide the mix evenly between the pans. If making cupcakes, fill each tin about 2/3 of the way with batter.
4. Bake for 25 minutes for cake and about 18-20 minutes for cupcakes (less for mini cupcakes), or until a toothpick inserted in the center comes out clean. Cool in the pan for 8-10 minutes, then remove from the pan and let cool completely on a rack.