Preheat the oven to 190 C / Gas 5. Grease two (23cm) round cake tins and line with baking parchment.
In a large mixing bowl, beat the butter and sugar together until smooth. Mix in the vanilla extract then sift in the flour and stir until well incorporated.
In a separate bowl, beat the eggs until smooth and then gradually add to the butter mixture. Following the eggs, add the milk gradually and when the mixture is thick and creamy, divide between the two prepared cake tins.
Bake in the preheated oven for 15 to 20 minutes until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave for 5 minutes to cool before removing it from the tin and placing on a cooling rack. Allow to cool completely before filling or decorating with your favourite jam or icing.