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Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
Whisk together dry cake ingredients. In a separate bowl, cream the butter and sugar, then beat in the eggs and vanilla.
Alternate adding the dry ingredients and a mixture of the buttermilk and sour cream to the wet ingredients, mixing on low until just combined.
Pour batter into pans and bake for 30-35 minutes. Cool completely.
To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, then the vanilla, cream, and salt, and beat until light and fluffy.
Frost the cooled cake as desired.