● Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

● In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

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

● Mix in the vanilla bean seeds (or vanilla extract).

● In a separate bowl, whisk together the flour, baking powder, and salt.

● Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

● Divide the batter evenly between the prepared cake pans.

● Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

● Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

● In a large mixing bowl, beat the softened butter until creamy.

● Add the vanilla bean seeds (or vanilla extract) and salt, and mix until well combined.

● Gradually add the powdered sugar, one cup at a time, beating well after each addition.

● Add the heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency.

● Once the cakes are completely cooled, place one layer on a serving plate or cake stand.

● Spread a layer of frosting on top of the first cake layer.

● Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

● Optional: Garnish with additional vanilla bean seeds or sprinkles.

● Slice the cake and serve it at room temperature.

● Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.