Preheat your oven to 180°C (350°F). Grease cake pans with butter. Dust lightly with flour. This step prevents sticking and helps cakes come out easily after baking.

Take a bowl and add softened butter and sugar. Beat using a mixer until light and fluffy. This step adds air and gives a soft cake texture.

Add eggs one by one into the mixture. Beat well after each egg. Add vanilla extract. Mix until smooth. This builds a rich base for the batter.

In another bowl, mix flour, baking powder and salt. Stir well to combine. This ensures even rising during baking.

Add dry ingredients into the wet mixture slowly. Pour milk gradually. Mix gently until smooth batter forms. Do not overmix to keep cake soft.

Divide batter evenly into prepared pans. Place in oven and bake for 25–30 minutes. Check with a toothpick. If it comes out clean, cake is ready.

In a saucepan, melt butter over low heat. Add cocoa powder and stir. Pour milk and mix well. Remove from heat and add powdered sugar and vanilla.

Let cakes cool completely on a rack. Spread chocolate icing over one layer. Place second layer on top. Cover entire cake with icing smoothly and evenly.