• Preheat to 350 F. Spray 2 9-inch round pans with flour-added cooking spray.  Line pan bottoms with a round of parchment paper if you have some.
• Sift together the (already sifted) cake flour, baking powder and salt. Set aside.
• Beat the butter in a stand mixer until creamy. Add the sugar, 1 tbsp at a time, taking about 8 to 10 minutes to blend it in well. Scrape the sides of the bowl occasionally.
• Add the eggs, 1 at a time at 1-minute intervals. Scrape the sides of the bowl as necessary. Blend in the vanilla.
• Reduce mixer speed to medium-low. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until incorporated after each addition.
• Spoon the batter into the prepared pans and smooth the surface. Bake in the preheated oven for 20-25 minutes if you’ve used 3 pans, or 30-35 minutes if you’ve used 2 pans. Cake should be golden brown on top and come away from the sides of the pan. Cool in pan on rack for 10 minutes, then turn from pan and let finish cooling on a rack.

Chocolate Frosting

• In a stand mixer bowl, beat the butter until creamy. Add the confectioners sugar and the cocoa powder and beat on low until it all comes together. Increase speed to medium and beat in the milk.
• Scrape sides of the bowl and beat until light and fluffy.