Preheat your oven to 160°C and prepare 2x20cm cake rounds by lining the bottom with parchment paper and greasing the sides with non-stick spray.

In the bowl of an electric beater or stand mixer, beat the butter & sugar together until very light in color and creamy, about 5 minutes.

Add the eggs, one at a time, beating well after each addition.

Sieve the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition.

Finally, add the vanilla essence and mix well.

Divide the batter evenly between the prepared pans. Bake for 30 - 35 minutes.

Cool for 5 minutes in the tins. Transfer the cakes onto a wire rack and cool completely before frosting.

Frosting:

Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.

Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.

Add icing sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 30 seconds to lighten the frosting.

Add vanilla and a pinch of salt and combine until well incorporated.

Mix the buttercream for a further 5 minutes.

Note: Add milk until the frosting has reached the preferred consistency (optional).