With the rack in the middle position, preheat the oven to 180°C (350°F). Butter two 20-cm (8-inch) springform pans. Line the bottoms with parchment paper.
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, cream the butter, sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth, about 2 minutes. With the mixer on low, add the dry ingredients, alternating with the milk.
Scrape the batter into the springform pans. Bake until a toothpick inserted in the centre comes out clean, about 30 minutes.
Let cool partially, unmould and finish cooling on a rack.
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