Preheat oven to 350°F. Grease and flour two 8-inch cake ring pans. Set aside.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat butter until smooth. Add sugar and continue to beat until mixture is light and fluffy. Scrape down bowl as needed to ensure thorough mixing.
With the mixing running on low speed, add eggs one a time. Make sure egg is incorporated before adding the next egg. Add vanilla and mix until batter is smooth.
Continuing to mix on low speed, add flour mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Mix until just combined and there are no longer any dry streaks of flour in batter.
Divide batter between the two prepared cake pans. Bake for 40-45 minutes until toothpick inserted in cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Invert pans to unmold cakes. Allow cakes to cool to room temperature on a wire rack. Once cakes are cool, level the bottom of the cake by slicing off any excess cake.