Optional Garnishes: eucalyptus, lemons, and a candle
preheat oven to 350 degrees and grease cake pans.
In a large stand mixer with the paddle attachment, sift together the flour, baking powder, baking soda, and salt. Mix in the sugar.
Make a well in the center of the dry ingredients and stir in the wet ingredients, one by one.
Pour the batter into the prepared cake pans and tap the pans to even it out.
Bake for 12-15 minutes, until a toothpick inserts clean.
Allow to layers to cool for 10 minutes, then remove and place on a wire rack to cool completely.
Prepare icing by combining room temperature butter, powdered sugar, heavy cream, vanilla extract, and salt until creamy. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
Before icing the cake, add the cooled layers to the freezer for 10-15 minutes to make it easier to frost! Then taking a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard. Place 1 cake layer on your cake stand. Spread 1/2 inch layer of frosting evenly on top. Top with 2nd layer and repeat, until all layers have been iced. Spread the remaining frosting on top and all around the sides using your icing spatula. I used my multi purpose scraper to scrape around the sides of the cake to make it even. Garnish with greenery and lemons and refrigerate overnight.
Cover and store leftover cake at room temperature for 1-2 days or in the fridge for 1 week.