Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, starting and ending with the flour mixture.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to a cooling rack.

Once the cakes are completely cool, place one layer on a serving plate and spread the cherry pie filling on top.

Place the second layer on top of the cherry filling.

In a mixing bowl, beat the softened butter for the frosting until creamy. Gradually add powdered sugar, alternating with milk, and beat until smooth and fluffy.

Frost the top and sides of the cake with the buttercream frosting.

Decorate with additional cherries if desired. Slice and serve.