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

In a mixing bowl, cream together the 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 flour.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.

Once the cakes are completely cool, place one layer on a serving plate.

Spread the cherry pie filling over the first layer.

Top with the second layer of cake.

In a mixing bowl, beat the softened butter for the frosting until creamy. Gradually add powdered sugar and mix until smooth. Add vanilla and milk to reach desired consistency.

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

Decorate with additional cherries if desired. Slice and serve.