Preheat oven to 170 °Celsius.
Grease and flour a bowl shaped cake tin (doll cake mold). Set aside.
In a medium sized bowl, beat butter and sugar till soft and creamy for about 2 minutes. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Finally, add in vanilla essence and combine well. Pour batter into the well greased and floured doll cake mold and bake for 55 to 60 minutes until the top of the cake springs back when lightly pressed. The cake is done when a skewer inserted in the center of the cake comes out without any wet batter.
Remove the cake from oven and let it cool completely before icing and decorating.