For the Cake:

Set the oven to 350°F. Prepare three 8-inch cake pans by greasing them with butter or baking spray and lining the bases with parchment paper. Optionally, wrap the pans with dampened fabric baking strips for even baking.

In a medium bowl, combine flour, baking powder, and salt using a whisk.

Using a stand mixer or handheld electric mixer, beat the butter on medium until creamy. Add the granulated sugar and continue mixing until light and fluffy, about five minutes.

Add the eggs individually, allowing each to fully integrate before adding the next. Pause between each addition to scrape down the sides of the bowl. Stir in the vanilla extract.

On low speed, alternate adding the flour mixture and milk to the batter, beginning and ending with the flour mixture. Blend just until incorporated, pausing occasionally to scrape the bowl. Distribute the batter evenly into the prepared pans.

Bake for 30 minutes or until a toothpick inserted into the center emerges with a few moist crumbs. Cool in pans for 20 minutes, then turn out onto wire racks, peel off parchment, and cool completely. Optional: Freeze the layers for 30 minutes to ease frosting.

For the Vanilla Buttercream:

In a large bowl or stand mixer with a whisk attachment, whip the butter, vanilla, and salt on medium-high until the mixture is pale and easily spreadable, approximately five minutes.

With the mixer on low, gradually incorporate the powdered sugar, about ½ cup at a time, alternating with tablespoons of cream. Pause to scrape down the bowl multiple times.

After all ingredients are added, raise the speed to medium and whip until the frosting is airy and smooth, about one more minute.

For the Assembly:

Position one cake layer on a serving plate or stand. Spread one cup of buttercream across the top. Layer the second cake and repeat with another cup of frosting. Add the final cake layer.

Using the remaining buttercream, apply a generous layer on the top and a thin coat on the sides. Use an offset spatula or bench scraper to smooth and remove excess frosting for the classic “naked” finish. Garnish with fresh berries if desired. Chill the cake for at least 30 minutes before slicing. Store any leftover cake at room temperature, covered, for up to four days.