For the Cream Filling:
Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven 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 transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream filling. In a chilled bowl, whip the heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, then continue to whip until stiff peaks form.
Once the cakes are completely cooled, spread a generous layer of the whipped cream filling on top of one of the cakes. Place the second cake on top.
Optional: You can dust the top of the cake with powdered sugar or decorate it with fresh berries for a finishing touch.
Slice and enjoy your delicious cream cake!
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