Preheat the oven to 350 degrees F.
Take two round cake pans, sprinkle a little flour into each pan, and line the bottom of each pan with parchment paper.
Add butter, granulated sugar, and brown sugar to the mixer jar.
Set the mixer on medium speed and beat it for three minutes.
Next, add the eggs and whisk until fully mixed and the mixture becomes pale yellow and creamy.
Add flour, baking powder, and salt to the paste and incorporate it on low speed. Pour the milk and vanilla into the same jar and start the mixer on low speed for thirty seconds. Increase the speed for three minutes to mix the mixture perfectly.
After the batter is ready, the next step is to pour and distribute it equally on the prepared pans. Bake the cake until it pulls away from the side, and the toothpick comes out clean when inserted in the center or slightly pressed on the top of the cake. If it springs back, your cake is baked.
After letting the baked cake cool for ten to fifteen minutes, gently take them out of the flipped pans. They would fall right out of the pans if they have been baked thoroughly.
Start preparing to frost while they cool for an hour.