Preheat oven to 175̊C. Generously grease 2 23cm round baking pans with 14g butter, then sprinkle with 8g flour, shaking out excess. Set aside.
Put softened butter and sugar in a bowl of stand mixer. Set to speed 2 and mix 1--2 minutes. Gradually.
Increase to speed 6 until light and fluffy. Add eggs one at a time until incorporated on speed 4. Add flour, salt, baking powder and baking soda on speed 2 until just combined. Add 120ml milk and vanilla and mix to combine. Scarpe down bowl and add remaining milk. Mix on speed 4 1-2 minutes until completely combined.
Divide batter between cake pans and bake 25-35 minutes until cakes spring back when pressed lightly and begin to pull away from sides of pans. Remove from oven and let cool on wire racks 15 minutes. Remove from pans and let cool completely. Finish cake with your favourite icing and serve.